This looks like the style of mash I grew up with, looks delicious. I've never been a fan of the "modern" style mash, which often seems too wet, and very little texture. I'll have to try this.
I’ve always added the melted butter first, prior to adding the heated milk. I think I remember learning that it has something to do with the starch molecules, after absorbing the fat, take better to the milk. Also great to add a touch of crème fraiche for that slightly sour/tart nuttiness. Love your posts, guys. If ever I make it across the pond again, my wife and I will be making a reservation for five. (My 12 y/o budding chef is a big fan, and always supplying me with fresh pasta and desserts.) Greetings and wishing you well from near-Boston, US.
Who is the chive salesman and how can I fire him? I hate chives/green onions (for the record I love cilantro) and it seems like the garnish of choice for EVERY dish. Every other part of this dish looks amazing.
Mash with that much work put into it, I'd want to be savouring it on its own - without the overpowering onion gravy. Instead, I'd maybe add something like the classic chopped spring onions...and that's all. Of course, served with the sausages and onion gravy.
Idk man. Boil them for 30min drain then mash for 5 min with sour cream, heavy cream, salt pepper and butter. Why is it need to be 2 hrs lol 😂 whatever man
Cook those potatoes for 2 efing hours in the oven.. yep we can do that in the house.. if I'm cooking for 2hrs I'll just make a roast beef rather than a mash
"restaurant quality" really? i think that the worst you can say about food is that's restaurant quality. i prefer a street vendor over a restaurant, any day. the worst hygiene, the worst care for your food is in a restaurant kitchen
What a load of nonsense. This guy has convinced himself that taking too much time pushing potato through the sieve makes a gloopy mash, then spends ages faffing about with it in a pan. He needs to go to placebo school.
I need some help with the science here. You say you shouldn't work the potato through the sieve too much to avoid activating the starch, and yet as soon as you add the milk and butter you work the hell out of it seemingly way beyond the needs of combining. Why doesn't the starch "activate" when worked with milk and butter? What does activating starch even mean?
Once you had milk or cream in r butter they bind to the starch and stops it from developing at the same rate. It’s also important not to to boil the milk or the butter
Starches are basically carbohydrates/sugars linked together. Individual sugars will bond with each other to form starch molecules which will "crystallize" at lower temperature. These granules will make your mash feel chunky, like there are little bits of sand. To avoid this, when he's using the baked potatoes, he avoids mixing them so that the starches don't come into contact and bond with each other. Because once starches have formed granules, they become very difficult to dissolve. However, starches can be dissolved in high temperature liquid. This is why he added the milk and butter to the hot pan. If you add cold liquid to the potato, you can very easily end up with starch lumps. By adding hot liquid, much of the starch will dissolve rather than crystallizing. This way, he's able to work the potato more vigorously. There is a limit to this though. Have you ever heard you're not supposed to make mashed potatoes in a blender? This is because if you work the mixture too much, the dissolved starches will still find each other and bind together. As the mixture cools, the dissolved starches will cause the mixture to thicken considerably, and you end up with a gloopy, gelatinous end product.
"activate" might not be the best word to use here. it's more like the starch is released from the cells of the potato into the mixture when it's blended or agitated in some way. potato starch naturally forms a structure that acts as a thickener/gelling agent when heated. stirring the mash once it's already mashed doesn't really make much difference compared to the action happening in the sieve. imagine it like bread dough. stirring ingredients into dough requires less action than kneading it to completion, and think how much energy is required to force potato through a sieve than to stir in hot milk.
@@Chaddingway Yes I can read thank you. My point was Fallow as a restaurant will put far more butter into their restaurant mash - OP saying that they appreciate the taste of potato over butter, but that's them being home friendly. Small sieve point was to enforce the fact that they are displaying this for the home cook. Thanks though for making sure I knew what I was trying to say.
@@jamesclerk815They keep the amounts the same lets say here they used 5 butter over 10 potato in the restaurant they will use 50 butter 100 potato your comment doesnt make sence and ofc they will use a larger sieve or even scoop the potato out of it instead
The difference between not overworking it at the start and only working it after butter and milk have been added. A better person than me explains it further up
Why not use a spoon to dig out the potato, run it through a ricer, and cut like half the time off and get the same (or better) result? You could still keep the peels and crisp them up in the oven with some olive oil and thyme and serve them as appetizers.
It seems to me that using a spoon to scoop out the potato from the skins and then using a ricer would be easier. Also, you wouldn’t have to mix as much because the potato that comes out of a ricer is already soft and fluffy. When I do this, I stir for no more than 10 to 20 seconds. Do you prepare mashed potatoes in such small amounts every time one or two people order them or was the small amount just for this video to make it more relatable to home cooks?
I am not interested in cooking techniques but absolutely love your channel, there's always something interesting to take away, makes someone like me who doesn't like to cook , want to actually try doing it your way . Thank you guys for sharing your knowledge with us :) !!
Yes, this is the best way. but when you got no experience chefs and you go through 10kg every day I'm just boiling the peeled spuds slowly. Plenty of butter and sea salt no milk or cream. Great channel 👏 👏
Just for curiosity I tried this recipe sticktly following the instructions. After tasting it I honestly tell you my mashed potato is 1000x times tastes better much much simpler and makes much much less mess to clean afterwards.
Love these videos, buuuut, I was always lead to believe that "waxy" potatoes aren't good for mash, it's preferable to use "floury" potatoes. 'Nuff said..!
NIce, but too much work Chefy. Just boil the Spuds, drain, blast chiller and mouli. Honestly; time is money and if our Commis/KPs were fannying about passing spuds....
@@3xarch More control like the original comment said. No one’s saying to season less and that fat and salt don’t go together. Lots of dishes like pasta sauces are seasoned before adding fat to emulsify and if you only have salted butter at home you have to take that level of added salt into account when you’re doing the tasting and seasoning. Not to mention you’re gonna struggle real bad with baking if you only use salted
I'm immediately confused. He warns against overworking the potatoes, that it activates the starch. How do you activate starch without a solvent (water in the kitchen)?
I don’t understand how you can get away with whisking so much without getting in it gloopy Besides I think you forgot a bit of nutmeg but that’s just my preference
@@BobaPhettamine And not understanding the distinction is why he's a cook and you're a pleb. You think you're insulting him - you aren't. Spend a decade in a kitchen and you'll get it.
Warns against overworking the potatoes while straining through the mesh. Proceeds to work the absolute bollocks out of them with butter and milk in the pan.
He's talking shite and over-complicating for the purpose of coming across as more knowledgeable or 'fabulous' or whatever. I was a professional cook for sixteen years - I worked under Marco White for five of those. "Activating the starch?" Bollocks.
Love your videos, and all I’ve learned! The sieve hack for the mash is great when you don’t have a food mill, or ricer. The audio was a bit frustrating in this video as hearing your words wasn’t always easy with the background noise.
I like these chefs. They're just interested in food. No grandstanding, no ego, no twatting about. 👍
Lovely. Would definitely need double the amount of mash though for that dish.
Mash looking like choux pastry at the end.Thank you for the video.
"once you've started you gotta go quick"
Me "Ay up I've heard that before" 😂😂
Dude I'm actually loleing so hard
Interesting! I like my mash from boiled floury pots, matt and fluffy.
This looks like the style of mash I grew up with, looks delicious. I've never been a fan of the "modern" style mash, which often seems too wet, and very little texture.
I'll have to try this.
Hungry now! That's an excellent technique.
I am interested in de gravy / jus ;)
Yes please tell us Fallow's :)
They've made videous about their jus
I’ve always added the melted butter first, prior to adding the heated milk. I think I remember learning that it has something to do with the starch molecules, after absorbing the fat, take better to the milk.
Also great to add a touch of crème fraiche for that slightly sour/tart nuttiness.
Love your posts, guys. If ever I make it across the pond again, my wife and I will be making a reservation for five. (My 12 y/o budding chef is a big fan, and always supplying me with fresh pasta and desserts.)
Greetings and wishing you well from near-Boston, US.
One of these days try whisking in the butter cold in the end of the process, it gives a different taste and texture that I personally prefer
@@balduccirichard I always up for experimentation. I’ll prepare two batches next time and we’ll have a taste test. Thanks, man!
Ooft - simple but stunning.
i saw a notification of pov. and thought, fantastic another head chef at the pass.
but nope, at least we get a video on some mash
Interesting to roast them instead of boiling, best mash i made used egg yolks and mascapone. Added benefit of having egg whites to make a pavolva
Delicious!
That looks A MA ZING !
What temp did you cook for two hours in the oven?
Don't over work the mash. Proceeds to over work the mash vigorously.
Looks amazing.
Amazing! Very similar to the way MPW does it !
i use cream instead of milk. give it a slight creamy sweetness that is next level.
we need that full bangers n mash recipe
He said they prefer to use less butter than added 1/4 of stick of butter. Everything will be good with that amount of butter.
bad asss content!!!! keep more restuarant quality recipe please.
Do you actually put no nutmeg or pepper in your mash? if so why? i have come to like the nutty and peppery taste a lot
pepper and thyme is mine. love it
I know you guys arent a fan of waste at fallow so was just wondering what you do with the potato skins?
How much for mash and bangers at this gaff?
Any suggestions on what to do with the leftover skins?
fry them, or just eat them
I leave them in the fridge overnight so they dry out a bit. Then fry them in some oil. wMakes fantastic potato skin chips/crisps!!
Pro!
Do you use those skins for something else afterwards? Seems such a waste if not.
Who is the chive salesman and how can I fire him? I hate chives/green onions (for the record I love cilantro) and it seems like the garnish of choice for EVERY dish. Every other part of this dish looks amazing.
❤
you should deepfry the potato skin and add to the dish
What is that sauce?!
I bought fish to go with my mash tonight. I have regrets 😅
I would rather use a ricer for my potatoes baking them is cool. Yes they’re “baked potato mash” too much work could be done faster
Mash with that much work put into it, I'd want to be savouring it on its own - without the overpowering onion gravy. Instead, I'd maybe add something like the classic chopped spring onions...and that's all. Of course, served with the sausages and onion gravy.
cream cheese is a secret that i tell everyone lol
Just use microwave mash! Saves the two hour oven bill 😆
Who can afford to cook them in the oven for 2hrs?
Bro can't afford roasting anything it seems
My thoughts exactly!
You don't have to do it for two hours. One hour is good enough
Idk man. Boil them for 30min drain then mash for 5 min with sour cream, heavy cream, salt pepper and butter. Why is it need to be 2 hrs lol 😂 whatever man
No thanks I’ll stick to my Mothers chunky version not baby food
Cook those potatoes for 2 efing hours in the oven.. yep we can do that in the house.. if I'm cooking for 2hrs I'll just make a roast beef rather than a mash
Sounds like a douche to me.
That's kind of how baked potatoes work lol. Just use the microwave
"restaurant quality" really? i think that the worst you can say about food is that's restaurant quality. i prefer a street vendor over a restaurant, any day. the worst hygiene, the worst care for your food is in a restaurant kitchen
Too much faff. It's just mash.
It's because of that attitude that all the food you cook is average.
What a load of nonsense. This guy has convinced himself that taking too much time pushing potato through the sieve makes a gloopy mash, then spends ages faffing about with it in a pan. He needs to go to placebo school.
Fallow cookbook WHEN?
@FallowLondon 😏
I need some help with the science here. You say you shouldn't work the potato through the sieve too much to avoid activating the starch, and yet as soon as you add the milk and butter you work the hell out of it seemingly way beyond the needs of combining. Why doesn't the starch "activate" when worked with milk and butter? What does activating starch even mean?
someone made me mashed potato using a stick blender once. It was like rubber
Once you had milk or cream in r butter they bind to the starch and stops it from developing at the same rate. It’s also important not to to boil the milk or the butter
Important that the fat has been added at that point, coating the starch molecules, stopping the mash becoming too gluey even being worked like that.
Starches are basically carbohydrates/sugars linked together. Individual sugars will bond with each other to form starch molecules which will "crystallize" at lower temperature. These granules will make your mash feel chunky, like there are little bits of sand.
To avoid this, when he's using the baked potatoes, he avoids mixing them so that the starches don't come into contact and bond with each other. Because once starches have formed granules, they become very difficult to dissolve.
However, starches can be dissolved in high temperature liquid. This is why he added the milk and butter to the hot pan. If you add cold liquid to the potato, you can very easily end up with starch lumps. By adding hot liquid, much of the starch will dissolve rather than crystallizing. This way, he's able to work the potato more vigorously.
There is a limit to this though. Have you ever heard you're not supposed to make mashed potatoes in a blender? This is because if you work the mixture too much, the dissolved starches will still find each other and bind together. As the mixture cools, the dissolved starches will cause the mixture to thicken considerably, and you end up with a gloopy, gelatinous end product.
"activate" might not be the best word to use here. it's more like the starch is released from the cells of the potato into the mixture when it's blended or agitated in some way. potato starch naturally forms a structure that acts as a thickener/gelling agent when heated. stirring the mash once it's already mashed doesn't really make much difference compared to the action happening in the sieve. imagine it like bread dough. stirring ingredients into dough requires less action than kneading it to completion, and think how much energy is required to force potato through a sieve than to stir in hot milk.
So many people put way too much butter in their mash. Fallow seems to understand that tasting the potato is important!
100% they put much more butter in the mash they serve in the restaurant.
I can also almost guarantee they don't use that little sieve when they are passing the potato.
@@jamesclerk815 It's for an at-home recipe, not the exact way they do it in the restaurant. It's literally in the title.
@@Chaddingway Yes I can read thank you. My point was Fallow as a restaurant will put far more butter into their restaurant mash - OP saying that they appreciate the taste of potato over butter, but that's them being home friendly. Small sieve point was to enforce the fact that they are displaying this for the home cook. Thanks though for making sure I knew what I was trying to say.
@@jamesclerk815They keep the amounts the same lets say here they used 5 butter over 10 potato in the restaurant they will use 50 butter 100 potato your comment doesnt make sence and ofc they will use a larger sieve or even scoop the potato out of it instead
That looks so smooth, beautifully done
I follow Heston method of infusing the Milk with the potato skins for even more potatoey flavour
A. Looks fantastic. B. "don't overwork your mash" followed by whisk it vigorously 😂
yeah i was super confused by that
Yeah all the points about passing it through the sieve fast but then works it for like 5-10 minutes?
The difference between not overworking it at the start and only working it after butter and milk have been added. A better person than me explains it further up
Using metal and fine utensils can break the starch molecules and make it gluey.
Folding it with silicone or wooden spoon is fine.
@@nathandepiero144'super confused' you sound like you have room temp IQ.
traditional mash looking like playdough 😂
2 hours at which temperature? 180C?
Thought he said not to overwork it??!! 😅😅😅 He put in OT
Why not use a spoon to dig out the potato, run it through a ricer, and cut like half the time off and get the same (or better) result? You could still keep the peels and crisp them up in the oven with some olive oil and thyme and serve them as appetizers.
0:11 I can't understand what he is calling those potatoes... does he say "isuri" ??
Désirée I think
@@Ray.Norrish ah ha, ok thx.
Made this mash today with a fillet steak for my missus best mash ever had thank you chef 👊🏾👍🏾
Just made a huge mistake and watched this while im hungry. Now tripled. Your mash looks elite. 👍
OMG..that looks so good!
It seems to me that using a spoon to scoop out the potato from the skins and then using a ricer would be easier. Also, you wouldn’t have to mix as much because the potato that comes out of a ricer is already soft and fluffy. When I do this, I stir for no more than 10 to 20 seconds. Do you prepare mashed potatoes in such small amounts every time one or two people order them or was the small amount just for this video to make it more relatable to home cooks?
I am not interested in cooking techniques but absolutely love your channel, there's always something interesting to take away, makes someone like me who doesn't like to cook , want to actually try doing it your way . Thank you guys for sharing your knowledge with us :) !!
Yes, this is the best way. but when you got no experience chefs and you go through 10kg every day I'm just boiling the peeled spuds slowly. Plenty of butter and sea salt no milk or cream.
Great channel 👏 👏
Is there a sweet potato version in the the works chef.?
Just for curiosity I tried this recipe sticktly following the instructions.
After tasting it I honestly tell you my mashed potato is 1000x times tastes better much much simpler and makes much much less mess to clean afterwards.
Love these videos, buuuut, I was always lead to believe that "waxy" potatoes aren't good for mash, it's preferable to use "floury" potatoes. 'Nuff said..!
Can someone buy this broke ass a potato ricer please?
What variety of potato is he using? I wasn't able to catch what he calls in the beginning of the video.
Ricer vs. sieve? Or does the ricer pummel it to hard?
either works. sieve great for smaller portions. ricer for bulk.
Anyone know which brand spatula is being used here?..cheers.
NIce, but too much work Chefy.
Just boil the Spuds, drain, blast chiller and mouli.
Honestly; time is money and if our Commis/KPs were fannying about passing spuds....
I’m curious when you guys use salted butter vs. unsalted ? Or is it always unsalted for more control ?
Always unsalted. Salted on bread only.
Correct
@@_milkysoup disagree. if you're gonna use salt as well, why not just use salted butter and season accordingly? fat and salt go hand in hand
@@_milkysoup Why? Just adjust the salt accordingly, it's not a big deal
@@3xarch More control like the original comment said. No one’s saying to season less and that fat and salt don’t go together. Lots of dishes like pasta sauces are seasoned before adding fat to emulsify and if you only have salted butter at home you have to take that level of added salt into account when you’re doing the tasting and seasoning. Not to mention you’re gonna struggle real bad with baking if you only use salted
I'm immediately confused. He warns against overworking the potatoes, that it activates the starch. How do you activate starch without a solvent (water in the kitchen)?
Please give onion gravy recipe!
Want great mashed potatoes? 1 part potatoes, 1 part butter, salt, blend until smooth.
If you aren’t brave enough, 2 parts potatoes to 1 part butter.
I don’t understand how you can get away with whisking so much without getting in it gloopy
Besides I think you forgot a bit of nutmeg but that’s just my preference
Butter mostly with the right amount of cream. Mash needs to be properly seasoned.
Got as far as pushing potato through a sieve. Nah- I do my own washing up and that looks like a nightmare to clean
I think a baked potato needs that rustic and sometimes flakey texture so in my opinion there is too much butter and mash
The Brit’s still eat like the Germans are flying overhead. Lol.
As a cook..thatt's not mash
that's why you're a cook and he's a chef
@@BobaPhettamine And not understanding the distinction is why he's a cook and you're a pleb. You think you're insulting him - you aren't. Spend a decade in a kitchen and you'll get it.
That's why a side mash is £7 !!
Thanks for the information; my mashed potatoes needed improvement.
"Sometime you can have 50% butter, mine is only 47%"
omg so stupid way to do mash
With those 3 fat bangers, I'd want twice the mash ideally.
Must be more time saving and same result to put the baked potatoes in a potato press instead.
Fantastic! Not so great for the person who has to clean that sieve!!
what's the word on a splash of vinegar in the mash?
No Dijón mustard? Pass...
45 seconds in and I remembered I had a food mill.
Nearly lost a hand cutting that last spud
You got all that from just one bag of potatoes?!?
Yeah but….at what temp in the oven for 2 hours?
Looks like drywall mud
Why not scoop it out with a spoon?
Ahh still so much butter
bummed in the bush
Use a spoon man..
looks good. has to be this style of mash alongside a pie for me, increasingly seeing pies with chips on the side instead
Warns against overworking the potatoes while straining through the mesh. Proceeds to work the absolute bollocks out of them with butter and milk in the pan.
He's talking shite and over-complicating for the purpose of coming across as more knowledgeable or 'fabulous' or whatever. I was a professional cook for sixteen years - I worked under Marco White for five of those. "Activating the starch?" Bollocks.
Love your videos, and all I’ve learned! The sieve hack for the mash is great when you don’t have a food mill, or ricer. The audio was a bit frustrating in this video as hearing your words wasn’t always easy with the background noise.