Some of the comments on this page are simply asinine. This is "HIS" recipe, not YOURS. He used what he wanted to use for his recipe. If you change the recipe and begin to substitute this for that, then that is "YOUR" recipe. That's what makes recipes unique. Personally I loved it.
@@jerseyfinest7152 Why are you so defensive about this? Do you prefer that those around you believe the first thing they're told about their peers? You've been breeding chaos, my friend. And for you to come in here and tell me to go to sleep without even knowing what time zone I'm in -- that just makes my first criticism of you make much more sense.
Dont know if anyone gives a shit but if you are stoned like me atm you can watch all the latest movies and series on InstaFlixxer. Been binge watching with my girlfriend during the lockdown xD
Me, too. I grew up with russet mashed potatoes and we left some lumps on purpose. My hubs likes mashed potatoes whipped to within an inch of their lives that you could drink through a straw 🤪
Thank you, Chef John!! These will be on our table tomorrow for Canadian Thanksgiving!! I needed a recipe I could prep tonight or tomorrow morning and not when guests are arriving, this is perfect and looks awesome. I can't get Mascarpone cheese but I will sub cream cheese and hopefully it'll still turn out as lovely as this looks! I am THANKFUL I found you :D!!
foodwishes dotty com 4 1/4 pounds russet potatoes salt and pepper to taste cayenne to taste 1 cup butter (2 sticks) 1/2 cup mascarpone cheese 3/4 cup milk 1 egg yolk
Thank you for this recipe. I’m not a good cook but this seems so easy that I think I’ll make it today for dinner with Meat loaf and a side of corn.thanks again!
Thank you so much for this, Chef John! It looks delicious, and I love mashed potatoes! I will try the marscapone and milk and egg-yolk mixture you suggested! Yum! Yum! Yum!
Umm why didn't I find this channel sooner? I've been suffering for hours upon hours, days upon days, trying to figure out something delicious to cook for dinner. Endlessly surfing the web for ideas everyday, and I just stumble upon this channel. A real person, making real food, with simple ingredients, who can explain EVERYTHING CLEARLY under 10 minutes. Thank you, subbed.
Omfg I made this and it was SO GOOD. My aunt made these nasty cheese scalloped potatoes and we had a little... Friendly competition to see who's potatoes were the best. Of course, mine won ;) Thank you so much Chef John!
Made this for Thanksgiving(2019) today. Mashed potatoes are a must have, but making them on the day is a pain. However, if anyone puts my turkey wing gravy(and by that I mean chef John’s)on them, I may have a fit!
I've watched 30-40 of Chef John's videos. Never went to the Foodwishes website until 1 minute ago. GO THERE> NOW. The recipes are below the video. Awesome.
O_o Cayenne pepper .... not Kayak ( kayak is a boat ) ..... Yeah , I guess you could subtitute it with red chilli powder or Thai peppers ( which I think is also a type of cayenne but not sure) but I don't know whether it'll taste good. You could just skip one ingredient .
What a great idea. I've done make aheads with cream cheese but never thought to do them with mascarpone. And I am in totally agreement with you about russetts. They've been underrated :-) Thank you for another fabulous recipe.
@TheViciousVendetta I respect your point, but I don't think you understood mine. And maybe I didn't clarify it, anyway. I live in Chicago. South Chicago. That means the most exotic food we have here is probably a mango. And yes, SOME traditions need to stay. Turkey, irreplaceable. Mashed potatoes, of course. Beets? Really? And the adulterated corn mush? Yuck. They can go. Now CHRISTMAS time--HO HO HO!
I really wish there were more delicious recipes (emphasis on 'delicious') that were traditional yet modern. Appealing, but not pretentious. Puree this. Butternut brandy sorbet that. What the hell is a lamb braised in pomegranate juice? Does EVERYBODY live near a local market in Paris or some stick-up-the-ass carniceria or market? I wish recipes would become a little more mundane, and that we could kick out the gross traditions.
My mother used to make something like this only she didn't put any creamed cheese in but did put the egg in mashed potatoes with butter and added a small amount of very finely chopped onion, and strangely enuf some baking powder, salt and pepper. They were light and fluffy and butter brushed on the top made them totally awesome. If anybody has heard of the baking powder thing please let me know how much to add.
@adieha Wrong on number 2. When salt is added and dissolved in water, it breaks down into ions that are then attracted to the water molecules. This attraction causes them to bind tightly, increasing the amount of matter per volume. Which makes it denser, liquid with more density takes a lot longer to heat up and bring to a boil. But number 1, your right. Always salt your water when making mash potatoes.
Looking good. Just a little comment; Yuo should never boil the potatoes with salt. 1. there is no need for the salt, as you will have much more control on your salt when seasoning and salting after the potatoes are mashed. 2. the texture of the mashed potatoes will be much better when cooking without salt.
@kaychikybabexo Of course you can get mascarpone and cayenne in Australia! I live here, and I have both in the kitchen right now! Mascarpone should be in the dairy section of the supermarket with things like cream cheese, and cayenne is in the spices section :)
@TheOkami1113 No offense but, wtf? I mean, I have a hard time finding some of these ingredients, but they're all worth it in the end for a meal that's a little bit out of the ordinary and not just a little bit amazing. And some traditions need to stay man, because they're a sign of culture and history!
lol dude the spelling is in the title.. also you could probably find it at most higher end supermarkets. id say you could sub it with ricotta or if youre in a huge pinch cottage cheese, but i think the point of this recipe is to be ridiculously decadent lol
A good replacement for mascarpone (1/2 cup): 2 tablespoons sour cream 2 tablespoons heavy whipping cream 1/2 cup cream cheese Mix everything together. Mascarpone probably tastes better, but this is much cheaper and not very different in taste.
I personally like lumpy mashed potatoes as well. Of course I'm not going to use RAW potato, but I cook them until they're 'almost' tender, then go easy with my blender to insure I've still got some lumpage in there.
@foodwishes yes, i might've or might not have gotten some unicorn blood... Now hypothetically speaking if i eat it. Would I not die and NOT live a half life, a cursed life? Cause thats something im trying to avoid...
I just learned that Bónus and Krónan sell new kinds of potatoes ( red, new foreign and goldeneye potatoes and Helga potatoes from Hornafjördur), so maybe you could try them out...if you haven't already. And if all fails I'll send you some excellent ones from Holland ;-)
please tell me what peeler you used and where i can find one. i'm dying for a good hand peeler with the perpendicular azor shape to it, as opposed to the blade going straight out from the handle
Does the unnecessary inflection he puts at the end of every other sentence bother anybody else? I love your recipes but I usually mute the videos because it's so irritating >
waxy? butter absorption? these kinda stuff never crossed my mind when eating or preparing anything. is this what you learn at cooking school Chef John? or is it through experience?
Y U NO MAKE FUNNY?!?!?!?! no seriously... i think your most recent videos have been a bit funnyless... (yes i think that word was invented by me so please don't use it if i'm right)
@xxxhannahxzx NO! No matter what you do, do NOT use water in mashed potatoes. Try cream, or even stock. Just please, not water. How about soymilk or almond milk? Those work great too.
excuse me, im just wondering is there another name for mascarpone which is used in aus? and also what do they call cayenne in aus? because i cant find either of them
You do realize that half of the YT community is going to be showing up at your doorstep on Thursday morning, right?! Hope you have a bunch of "kiddie tables" available!!
@doomonucharlie there's 2 reasons for adding salt: (1) Adding salt to water adds flavor to the water, which is absorbed by the food. (2) Another reason, the salt will help get to the boiling point faster.
question do we need to replace the milk for those that are lactose intolerant or wut? i'm new to baking/american food. kinda grew in asian food only environment
@TheOkami1113 And I do see your point too. I would love for there to be recipes that I could make at home without having to scour the high class supermarkets.
Some of the comments on this page are simply asinine. This is "HIS" recipe, not YOURS. He used what he wanted to use for his recipe. If you change the recipe and begin to substitute this for that, then that is "YOUR" recipe. That's what makes recipes unique. Personally I loved it.
That's just you cooking
I bet over half the people who "liked" this comment didn't even verify what you're claiming.
@@jumpinjohnnyruss Verify what Im claiming? Shut up and go to sleep you ASS!
@@jerseyfinest7152 Why are you so defensive about this? Do you prefer that those around you believe the first thing they're told about their peers? You've been breeding chaos, my friend.
And for you to come in here and tell me to go to sleep without even knowing what time zone I'm in -- that just makes my first criticism of you make much more sense.
Dont know if anyone gives a shit but if you are stoned like me atm you can watch all the latest movies and series on InstaFlixxer. Been binge watching with my girlfriend during the lockdown xD
@m0sas If I added it, it's critical. Any other questions?
After all these years, I still find old gems on your channel
Once I tried this recipe I can't go back to the old way of eating mashed potatoes, this is heavenly thank you so much.
I will make this one!
Would love to know what kind of vegetable peeler you're using...works like buttah eh?
Not everyone hates the lumps. I like them.....
You monster! Jk ;)
Me, too. I grew up with russet mashed potatoes and we left some lumps on purpose. My hubs likes mashed potatoes whipped to within an inch of their lives that you could drink through a straw 🤪
@@sjohnschafer that makes my skin crawl. At that point it's not food, it's a beverage. I'm not really a fan of any food I can't chew.
@@erzebet6977 I know what you mean!
@@erzebet6977 SAME LIKE OMG-
I'm already a grown man but damn I want you to adopt me so I can eat the amazing stuff you make.
this is my ULTIMATE MASHED POTATOES i feed to people who are reallyyyy really special in my life!
Like the rest of the Justice League and The Amazons of Themyscira? XD
yes and batman ;3
ACHIEVEWN I'm quite sure the old bat is a part of the League
Slow cooker turkey
I actually like lumps. they're like little texture presents
Matthew Robinson I know, right? I thought I was the only one who liked them like that.
Lumps mean you just made an attempt to prepare mashed potatoes. Yiu didn't actually do it.
I feel like i can eat all of that by myself.
Chef, I like the way you talk.😅😅😅
Nini Noh me to
I love his voice too. Very calming. I like the corny jokes too😊
I lyke tha way YOU talk. Looky there, I think I see one right there...
Thank you, Chef John!! These will be on our table tomorrow for Canadian Thanksgiving!! I needed a recipe I could prep tonight or tomorrow morning and not when guests are arriving, this is perfect and looks awesome. I can't get Mascarpone cheese but I will sub cream cheese and hopefully it'll still turn out as lovely as this looks! I am THANKFUL I found you :D!!
Make your own mascarpone, it's really easy.
foodwishes dotty com
4 1/4 pounds russet potatoes
salt and pepper to taste cayenne to taste
1 cup butter (2 sticks)
1/2 cup mascarpone cheese
3/4 cup milk
1 egg yolk
I'm making this for the second time right now. Its a great recipe.
Thank you for this recipe. I’m not a good cook but this seems so easy that I think I’ll make it today for dinner with Meat loaf and a side of corn.thanks again!
Thank you so much for this, Chef John! It looks delicious, and I love mashed potatoes! I will try the marscapone and milk and egg-yolk mixture you suggested! Yum! Yum! Yum!
this on sheppards pie
Umm why didn't I find this channel sooner? I've been suffering for hours upon hours, days upon days, trying to figure out something delicious to cook for dinner. Endlessly surfing the web for ideas everyday, and I just stumble upon this channel. A real person, making real food, with simple ingredients, who can explain EVERYTHING CLEARLY under 10 minutes.
Thank you, subbed.
Omfg I made this and it was SO GOOD. My aunt made these nasty cheese scalloped potatoes and we had a little... Friendly competition to see who's potatoes were the best. Of course, mine won ;) Thank you so much Chef John!
Hers were probably the boxed ones
0:59 Cro-Magnon chef
Made this for Thanksgiving(2019) today. Mashed potatoes are a must have, but making them on the day is a pain. However, if anyone puts my turkey wing gravy(and by that I mean chef John’s)on them, I may have a fit!
Wooowww is delicious....thnk for the receipt...
Oh dear Lord... this looks amazing! Can’t wait to try it!
Not enough butter!
I've watched 30-40 of Chef John's videos. Never went to the Foodwishes website until 1 minute ago. GO THERE> NOW. The recipes are below the video. Awesome.
i like food
try a couple of egg yolks in ya mash John, gives it a rich silky texture and great yellow color and a brown crisp top. (no broiling required!!!)
1:34 isn't it just butter that has been resting on the counter for too long?
Looks delicious 👌🏻 Greetings from Scotland 😊
This has inspired me to make mascarpone twice baked potatoes.
Josh Maddy j
for some reason he sounds like mr mackey and randy from south park, creme fresh lol
i made this for thanksgiving dinner and my family loves it! they cleaned the whole dish! thanks chef john! i told them i got the recipe from you. lol!
If I can't buy mascarpone where I live, is there something I can substitute it with?
Heavy cream for whipping cream - It tastes pretty similar. You may not have to mix it with milk, since it already is liquidy 😊🌷
Mashed Potatas
I don't know why but I love my mashed potatoes have potato lumps. I just tastes better in my opinion.
Where is the written recipe?
foodwishes.blogspot.com/2011/11/make-ahead-mascarpone-mashed-potatoes.html
I bet that smells great and airy
I made this recipe! Oh my goodness is super delicious, everybody liked it!! I followed the exact recipe.
Wooowww is delicious....thnk for the receipt...
I made these for Thanksgiving and in turn, I looked like a total rock star. Thanks, Chef John! You're the best!
hmm *looks at you suspiciously* did your guests notice the missing piece that you ate?
What are you talking about?
O_o Cayenne pepper .... not Kayak ( kayak is a boat ) ..... Yeah , I guess you could subtitute it with red chilli powder or Thai peppers ( which I think is also a type of cayenne but not sure) but I don't know whether it'll taste good. You could just skip one ingredient .
you sound like a white version of Neil deGrasse Tyson.
Try it with a small amount of ground nutmeg.
I WANT TO MARRY YOU
I tried it layer with Ham and crips bacon!! Oh great!!
when will chef john open his own restaurant???
I like to put my potatoes through a ricer then a fine strainer. Guaranteed smooth. Another Great video.
there is this italian cheese potato recipe that Im dying to remember and it includes the starch of the potatoes!!
What a great idea. I've done make aheads with cream cheese but never thought to do them with mascarpone. And I am in totally agreement with you about russetts. They've been underrated :-) Thank you for another fabulous recipe.
Question: if I don't have marscapone cheese, can I substitute it with regular cream cheese and, buttermilk?
@TheViciousVendetta I respect your point, but I don't think you understood mine. And maybe I didn't clarify it, anyway. I live in Chicago. South Chicago. That means the most exotic food we have here is probably a mango. And yes, SOME traditions need to stay. Turkey, irreplaceable. Mashed potatoes, of course. Beets? Really? And the adulterated corn mush? Yuck. They can go. Now CHRISTMAS time--HO HO HO!
I really wish there were more delicious recipes (emphasis on 'delicious') that were traditional yet modern. Appealing, but not pretentious. Puree this. Butternut brandy sorbet that. What the hell is a lamb braised in pomegranate juice? Does EVERYBODY live near a local market in Paris or some stick-up-the-ass carniceria or market? I wish recipes would become a little more mundane, and that we could kick out the gross traditions.
My mother used to make something like this only she didn't put any creamed cheese in but did put the egg in mashed potatoes with butter and added a small amount of very finely chopped onion, and strangely enuf some baking powder, salt and pepper. They were light and fluffy and butter brushed on the top made them totally awesome. If anybody has heard of the baking powder thing please let me know how much to add.
@adieha Wrong on number 2. When salt is added and dissolved in water, it breaks down into ions that are then attracted to the water molecules. This attraction causes them to bind tightly, increasing the amount of matter per volume. Which makes it denser, liquid with more density takes a lot longer to heat up and bring to a boil. But number 1, your right. Always salt your water when making mash potatoes.
Looking good. Just a little comment; Yuo should never boil the potatoes with salt. 1. there is no need for the salt, as you will have much more control on your salt when seasoning and salting after the potatoes are mashed. 2. the texture of the mashed potatoes will be much better when cooking without salt.
@kaychikybabexo Of course you can get mascarpone and cayenne in Australia! I live here, and I have both in the kitchen right now! Mascarpone should be in the dairy section of the supermarket with things like cream cheese, and cayenne is in the spices section :)
@TheOkami1113 No offense but, wtf? I mean, I have a hard time finding some of these ingredients, but they're all worth it in the end for a meal that's a little bit out of the ordinary and not just a little bit amazing. And some traditions need to stay man, because they're a sign of culture and history!
lol dude the spelling is in the title.. also you could probably find it at most higher end supermarkets. id say you could sub it with ricotta or if youre in a huge pinch cottage cheese, but i think the point of this recipe is to be ridiculously decadent lol
A good replacement for mascarpone (1/2 cup):
2 tablespoons sour cream
2 tablespoons heavy whipping cream
1/2 cup cream cheese
Mix everything together. Mascarpone probably tastes better, but this is much cheaper and not very different in taste.
NOT ALL LUMPS ARE CREATED EQUALLY!
will you please post a recipe for make ahead ice cubes some day? thank you.
I personally like lumpy mashed potatoes as well. Of course I'm not going to use RAW potato, but I cook them until they're 'almost' tender, then go easy with my blender to insure I've still got some lumpage in there.
@foodwishes yes, i might've or might not have gotten some unicorn blood... Now hypothetically speaking if i eat it. Would I not die and NOT live a half life, a cursed life? Cause thats something im trying to avoid...
I'm quite disappointed with this recipe and the overall quality of your recent uploads.
I love those lumps
I just learned that Bónus and Krónan sell new kinds of potatoes ( red, new foreign and goldeneye potatoes and Helga potatoes from Hornafjördur), so maybe you could try them out...if you haven't already. And if all fails I'll send you some excellent ones from Holland ;-)
please tell me what peeler you used and where i can find one. i'm dying for a good hand peeler with the perpendicular azor shape to it, as opposed to the blade going straight out from the handle
those are pretty potatoes. = A =;;; mine always look like crap...
Does the unnecessary inflection he puts at the end of every other sentence bother anybody else? I love your recipes but I usually mute the videos because it's so irritating >
waxy? butter absorption? these kinda stuff never crossed my mind when eating or preparing anything. is this what you learn at cooking school Chef John? or is it through experience?
Y U NO MAKE FUNNY?!?!?!?! no seriously... i think your most recent videos have been a bit funnyless... (yes i think that word was invented by me so please don't use it if i'm right)
@xxxhannahxzx NO! No matter what you do, do NOT use water in mashed potatoes. Try cream, or even stock. Just please, not water.
How about soymilk or almond milk? Those work great too.
Cannot find marscopone anywhere today. Substitute suggestion?
excuse me, im just wondering is there another name for mascarpone which is used in aus? and also what do they call cayenne in aus?
because i cant find either of them
You do realize that half of the YT community is going to be showing up at your doorstep on Thursday morning, right?! Hope you have a bunch of "kiddie tables" available!!
@doomonucharlie there's 2 reasons for adding salt: (1) Adding salt to water adds flavor to the water, which is absorbed by the food. (2) Another reason, the salt will help get to the boiling point faster.
question do we need to replace the milk for those that are lactose intolerant or wut? i'm new to baking/american food. kinda grew in asian food only environment
@TheOkami1113 And I do see your point too. I would love for there to be recipes that I could make at home without having to scour the high class supermarkets.
any red hot pepper powder will do the job but dont use much
I don't have kayak or kaya? In my country. Is there other option to use?
This recipe wounds wonderful! I love that you have been posting such great Thanksgiving recipes!
I'm the master of my tayters, so I steam them.
probably his family. friends maybe? i highly doubt he would eat it all himself.
It probably has something to do with your particular camera, but what is the function of that rectangle outline that is in the top right corner?
@xasiafacex loll yeah, but the first time I heard of Mascarpone I was like... is that a holiday in an exotic country or something? HAHA ignorance
i have this thing against milk... im fine iwth cheese and butter, but milk just makes me wanna throw up. is it gonna taste similar if i use water?
do you have to use the maskerpony cheese?and if so were can i get it?
can i substitute the maskerpony cheese with any other type of cheese?
I always cut my potatoes up really small so they'll cook faster- I don't want to think how long it took to cook those potatoes like that.
I made this this weekend. Total cost was about $10 for everything. It makes enough for 8 people. It is really not that expensive.
@Notmytoe Mascarpone doesn't taste like anything. It's used for the texture. It kind of tastes like... tasteless cream cheese lol.
insanely sexy potatoes
im not plugging my own show AT ALL with this pun
This js excellent 👍
Looks like a lot of effort was put into it but actually so simple!!
Gotta try this out
You are a master at potato peeling. and i made this because i have an unlimited amount of potatoes where i live. Idaho....
wait, if you're going to mash it until smooth, why not cut the potatoes into cubes? It takes 5 minutes to cook while cubed.
one day there'll be a vid with cheff John talking funny because just before he burnt his mouth eating something too soon :p
@TheViciousVendetta Awesome response! Not to mention.. its potatoes and cheese... cman! you can find that anywhere :T
There was something HIGHLY awesome about the potato peeing moment here. AND......... it has RISEN in the pan at baking. MAGIC.