Throw Away Your Mashed Potatoes And Make This Instead
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- Опубліковано 15 лис 2023
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All these potato recipes were top notch but for me, the Pommes Anna potatoes really stood out, it was truly POTATO HEAVEN! I hope you all have a great Thanksgiving and spend many HAPPY COOKING sessions in the kitchen with your friends and family.
real
Jesus loves you and may God bless you
Wow Lars, you sure can cook.
Those and rösti potatoes are my favorite. Syracuse salt potatoes as well.
I genuinely cannot believe you didn’t include potato croquettes, i.e. buttery mashed potato piped (through a piping bag) into a swirled croquette, then baked.
They are the ultimate way to cook mashed potatoes in my opinion, and they are so easy to make as long as you own a piping bag; Plus they also look professionally made with very little effort, and if you really wanna go the extra mile, just add a little cheese too your mash potato.
My classmates and I were all making them perfectly within the first week at culinary college, because they are literally that easy to make.
Water boarding the fridge got me! 😂
It's the second best fridge abuse!!!! The first when he javelin throws a mop at the Bustard !😂😂😂
Hel ne understand, why does he beat up the fridge?
@@Puckix if you watch his really old videos the fridge was his regular daily use fridge. A couple times he would make something so good he'd take a shot on the fridge. Presumably the fridge just died, but he kept it and hitting the fridge just became a regular schtick at the end of his videos. They've just gotten progressively more elaborate as he's gained more of a following. I personally look forward to how the fridge will get abused every time I see his videos pop up.
This and his incorporation of Marcus into the videos has just taken the channel to a new level in my opinion. Plus his food just looks (and is, of the recipes I've made) damn good.
That was classic
@@nickspeck😂😂😂 same with Kentucky Ballistics but with tables
Now we know. It takes 3 tasty tato recipes before you're ready to waterboard your fridge.
It's so funny to think of a neighbor watching him water board his outdoor fridge.
I always "Like" your videos, but today the food was good as always, but the water boarding is what got me. Keep em coming. Cheers.
The water boarding was hilarious. lol
Just when you think he's starting running out of ideas😂
“6 sticks of butter makes the medicine not work.” I freaking love that
The thing I love about this channel is that, as with Josh Weismann, Sonny is the same guy I cooked with in every kitchen of a long career. There is always a 'Sonny', a guy who knows how to cook, but is always learning, and hides a very respectful humility towards the craft that they sort of half hide with a flippant and slightly crazy personality. These guys are treasures in a kitchen, the funny stress relieving guys that are always there when you crash into the weeds, who will show up on time after a big night out, who are never afraid to demand the best out of themselves and the people around them, and who most of all are generous with their own hard won knowledge to whoever is struggling.
There is an old saying in the cooking world, that chefs don't quit, we get fired, and I always made sure I had at least a couple of guys just like Sonny on my line and as a sous chef. That way I knew that no matter what the twerps in management decided to do, the day they kicked me to the curb (and onwards to my next kitchen), my old family would be cared for, well led, and my customers well fed.
The funniest part was that it was usually the guys like Sunny that the front staff were constantly complaining about, because he brooked no attitude form them, and heaven help the waiter that missed an 'order up' by more than thirty seconds. Hell hath no fury like Sonny watching his béarnaise separate under a headlamp while a waiter flirts with a hostess...
Every video on this channel brings me back, and while I eventually moved on from kitchens into the world of Plumbing and Pipefitting and building huge industrial process plants and massive hospitals and power plants, I have to admit that I miss kitchens, Kitchens that were happy places only because they had a 'Sonny' cracking wise and putting paper hats and twist tie earrings on the pigs head in the walk-in.
Thanks for that!
Well said. Thank you. Kitchens are hard places to work as we know. A chef like "Sonny" makes a fast-paced tough shift just fly by. Team morale is usually through the roof. It makes a massive difference in what can be a thankless job at times.
I find Josh Weismann to be obnoxious, but Sonny is clearly a decent guy
Sir, this a Wendy's
Funny i have worked with a lot of plumbers who came from a restaurant job.
LOVE the waterboarding of the fridge. Well played. Great recipes!!!
You should totally do a "Teaching Marcus to cook" series. It would be gold.
My brother made your Fondant Potatoes (and your turkey recipe) yesterday, and we all agreed this was his best Thanksgiving meal ever. I'm Sharing both recipes with other friends now. Thank you! Hopefully your Thanksgiving was as good as ours.
RIP Marcus, you know he did it off-camera
I always thought that the abuse of the fridge at the end of each video was silly and goofy, but water boarding the fridge got a good laugh from me 😂
I’ve made fondant potatoes before with stock. They were delicious! Never with six sticks of butter! That’s just insane!
The potatoes don't soak up the fat, or not much of it, but they D) soak up the water content and the salt content) of the butter as they bubble away. That salty seasoned herbed water DOES penetrate the potato, and the result is very different.
And as he shows, you end up with almost the entire quantity of butter at the end, no clarified and browned read for other uses. if you were to clarify six sticks until 'dry' (no water content, all boiled away), and weigh that, then weigh the butter reclaimed from the recipe you would find that you used less than a stick.
I know because a good two decades ago I had to justify this precise technique to the owners of a catering kitchen I was running. They said 'stock is good and butter is way too expensive'. So I made the dish, did the math, and had them taste their current recipe against the butter confit version. What sealed the deal was we were already making brown butter in mass quantities for other items.
I finally figured it out. I know who you look like with your bald head. Joe Pantoliano from the matrix.
@@charlesparr1611 I see. Thanks for the explanation. So how different is the taste cooked in stock versus butter?
@@windermere2330 Well it depends on exactly how you go about the stock only (or rather almost all stock, I guess) recipe. I used to use a very gelatinous stock we made with a lot of chicken wing tips and chicken feet, the stuff would set to a consistency almost like jiggly was, it had so much body'. The oven temp making the potatoes was set such that the stock would reduce down until it was kind of stick before the potatoes were properly browned. It was delicious, but you had to keep all the salt out of it even though the stock was unsalted, just because even unsalted butter and no-salt-added stock would reduce down to an overly salty residue. That was a total umami bomb, and I liked to serve it with relatively 'light' dishes like steamed fish in paper, or very simple grilled chicken, using bright citrus as counterpoints. the butter poached ones are absolutely rich and have a textural element that is frankly indescribable. You would cut a piece and even though you would expect the potato to be just soft and homogenous, you could feel the delicate structures of the internal tissue of the tuber, bursting between your teeth. It also had a milky buttery scent that just rose off the plate. ironically, the butter poached ones end up being much more subtle than the stock poached ones.
Honestly if you can, try both.... Just remember that without a literally escoffier level of over the top wretched excess ingredients for the stock, you won't ever get the richness that the original dish was meant to have. I fthink the butter version evolved because people who didn't realize what 'real' chicken stock is supposed to be like thought the original recipe was underwhelming. It isn't, at all, and it's probably at least as expensive to make considering you need serious quantities of chicken bones, meat, and feet, like 2/3 of the pot should be meat, and it needs to be blanched and washed and then simmered at 190f for 12 hours or so, skimming and removing the fat frequently. Easier to use 6 bucks worth of butter and likely cheaper too, the last time I made stock at home (I've retired from professional kitchens many years ago) it cost almost 25$ to get 8 litres of stock at this level... you would use at least a litre and likely 2two for the spuds.
@@charlesparr1611 I see. When I do make chicken stock on my own I only simmer it for a few hours. It’s nowhere near as good as a processional chef’s chicken stock. I’ve even used the instant pot to do a quick chicken stock. I think I shall try the butter method soon when I have the energy. Thanks again Charles!
Sonny always says “you can always use regular salt, no problem” so sadly and it really cracks me up
Waterboarding the fridge?!? Well played, sir... Well played.. Over the years, I've watched a lot happen to that fridge. Today, it finally got what it deserved. I wish I was able to see your neighbors reaction. Lol
I like the chicken broth method for fondant potatoes. The reduce chicken stock gets so gooey and flavorful
Pommes Anna
I love the fact you're actually enjoying cooking and having fun with it! Best cooking channel!!
I get a similar to fondant Potato with Braised Potatoes.
I add water to a coverable skillet, cut new potatoes in half, put on "fry level" heat, 1 stick butter. Cover.
It steams the potato, then, the floating butter, gets to skillet, and fries to golden brown.
I made Potatoes Anna once in culinary school in 1993. I think it might be time to do it again using this technique. Some nice lamb chops alongside.
Not only do these look delicious, the plating is absolutely beautiful! 😍👏🏾
That fridge got water boarded. 😂
And it still hasn't talked.
@@philmann3476 😂
Your videos, along with many others, have my mouth watering every time.Good cooking is life's BEST pleasure!
Small detail, but I love that you show different ways to shape the potatoes.
Can’t get enough of your post cooking shenanigans! Water boarding your fridge. Classic! Can’t wait to give the Pommes Anna a go…cheer Dude!
Made 'em all. Love 'em all. Ain't the potato friggin' brilliant?
Great time of year to get classy on the potato category! Thanks man!
I just made the Fondant potatoes for Xmas dinner. Simmering in butter worked great as I wanted the oven at a lower temperature to finish off a couple of pan seared ribeyes. The potatoes had great coloring, a nice crunch, and the interior was just creamy delicious. I'll definitely do these again, especially if I'm showing off!
Made this with sweet potatoes. It was a hit. Loved it.
DROOL!😋😋😋
Potatoes are life!
Will definitely start by making the last one soon. Thank you!
Love all the Costco products! i see it in the pans some of the spices ect.!
Waterboarding the fridge is the best thing I've seen all day!!
I made the last tater recipe tonight....couldn't catch the name of it...but it was a huge hit w/ pork roast and gravy...THANK YOU!! 🤗
When he gave himself some grace about using the knife on the plate, I felt that.
DUDE! I made this tonight from your specific recipe, and was BLOWN AWAY. The parm is a great touch. The only change was a small amt of garlic powder to one of the layers. My husband and I had a (respectful) fork fight over our toddler’s leftovers. I am texting my loved ones about how much I want to make this for them. I happened to use a smaller sized cast iron and some foil as a lid, but it still turned out perfectly. Would have preferred to use something with an oven proof lid, and have my eyes on Made In cookware. Thanks so much!
I've been watching your videos for a while now, I love the way you've evolved over time. What you guys are doing now is great. Keep up the amazing work. P.S. I wonder if the fridge eventually talked during that interogation. 😅 😂
Smashed potatoes roasted in a Trager smoker gives a nice, light smokey flavor. First time I did it I used butter and rendered beef fat (rendered with garlic and rosemary that I topped the potatoes witg at the end).
Was stupidly delicious af.
I didn't have a fridge being waterboarded on today's BINGO card, but here we are...
I absolutely love that you mentioned Alinea… I read Chef Achatz’s biography years ago and have not yet had a chance, or afford a visit… Great channel, thank you!!
Had smashed potatoes at a little breakfast place in Searsport, ME for the first time this year. Best thing I've eaten in a long time. Wicked good!
I made another version of fondant potatoes one Thanksgiving and they were incredible!!
Mom used to cook quartered salted potatoes in the pressure cooker and we just ate them with butter and more salt. Divine and ready in 10.
Q: How many kCal do you want in your potatoes ?
A: YES
The fondant butter is like the way I make ghee (overbrowned- maybe it's brown butter, not ghee) and indeed this is great (fragrant and more tasty) for any type of use. I also find that you need less, and of course the smoke point is higher. Just subscribed. Doing a gratin of some sort today so thanks.
The water boarding omg. Loved it. Love your videos.
Molto bene. Polý kalá. I now have to make all three of these. Thanks 😎
Awesome. BTW, when I make potatoes anna, I use gruyere cheese instead of parmesan, and I add some chopped garlic in the layers.
Kipfler potatoes are amazing using the 'smashed' method. PLUS of course, the amazing rosemary salt!
Fondant potatoes are the bomb! Great change up. I’m not crazy about wasting all the potato so I keep the slices more organic but same size. Drying is critical! Cast iron is the best for the process. One pot potatoes. I prefer the stock method mixed with the butter, so I combine both together.
I threw away my mashed potatoes like you asked and then realised that they were my only food and now I'm starving 😂 Great videos bud, keep it up.
Lmao Sonny has moved on to torturing the fridge with enhanced interrogation techniques now. Definitely excited to try that scalloped potato recipe
Just wanted to say, your videos are fun to watch and easy to follow. :D
Anything is delicious when you use 6 stick of butter
That knife on the plate... 😳 Marcus said we should comment... But this 3rd method looks like a must! Simply delicious. Thanks!
Can I put add double the likes. I did smashed potatos. Damn they are good. I did grated similar to yours but I dropped my potatos in heavy cream, salt , thyme, garlic. Then layered them up and baked for 1 to 1,5hrs. Damn that’s good.
"six sticks of butter makes" the heart go silent.
I found your channel quite by accident. Glad I did. Definitely will try the different types. I live alone and get tired of French fries or mashed potatoes, but need easy recipes because I’m disabled and can’t stand for long periods watching over cooking.
Smashed potatoes come out better if you bake them on parchment paper. They stay together better, crisp up faster and don't fall apart. Then the pan is easier to clean too.
Was going to ask what to do with the leftover butter, thanks for preemptively answering! Was thinking about ice bath under a metal bowl and whisk it until firmer.
Couldn't it be turned into clarified butter easily since it was already melted down like that?
The pommes Ana were great but the top didn't brown after 15 minute in the 400 oven. They were nicely brown and crispy when I turned them over. Adding parm as a glue is a great idea for those of us who have made this before and ended up with a big pile of potatoes instead of a pretty tarte.
Nooooo! I just now watched this video. I used your turkey recipe for Thanksgiving. It was a hit. I am sure these potatoes would have been next level. I am definitely going to try these ASAP.
Water boarding the fridge was truly funny! Looking forward to making all of these potatoes in the future!
I loved the fridge-waterboarding
I agree with Rainbow, the water boarding was the PIE`CE DE RE`SISTANCE!!!!
Made the Pommes Anna Potato recipe today and OH YEAH! - it's a good one. 👏🤤😋
Who needs a turkey when you can just make potatoes 3 ways. Man brother I don’t know which one to try this year. Love this channel each video makes you feel like you can be a master chef…
I love potatoes! Thank you for these recipes!!
Looks so good
Sonny, I have to put this on my to do cooking list! Looks fantastic! I just came across your UA-cam site today! Nicely done mate. Tired Dude 005 here!
damn, hella universal cooking tips... Love this
channel
Marcus is hilarious and a great addition since you moved
"He knows...but y'know what? Comment about it *ANYWAY*." 😂😂😂
Great video, was not expecting the “enhanced interrogation” of your fridge 😂
Great video. Thank you.
Every time I watch one of your recipes I'm like oh cool his take on ___, but you always surprise me. I didnt know there was an all butter version!
Love the waterboarding😂Oh, the recipes were great also.
Oh God... This is amazing.
This looks so tasty!
Waterboarding the fridge is an instant classic.
Sliced parmesan potatoes, I've been grilling them for over a decade. (Onions in the layers are a must!!!)
Family & friends devour them!!
Great food. Thanks.
I've had taters done all kinds of ways, even the ones shown. But nothing screams COMFORT FOOD like my dad's whipped mashed potatoes with a healthy dose of my mom's gravy.
everyone looked delicious thanks fir the video, ;love Marcus interaction makes the fun
I made the Pommes Anna last night using this technique and it was delicious and easy. The texture with the crisp top layer and the soft fluffy interior was fantastic. Did anyone else have a problem with the layers not sticking together? I had about 4 layers, and followed the recipe, except I did not include the cheese between each layer.
I will be making this again, I just wanted to know if there was a way to solve the 1 issue.
Thanks, and great video.
Im loving 2 and 3. One looks great but the butter amount is insane
Bro that fridge gave up all it's secrets.... I guarantee he ratted out the dishwasher....
NOTHING TOPS the Waterboarding of the Fridge.... I laughed out loud... awesome
Sending you love, peace and health always…♥️🙋♀️🥰‼️thanks for the videos!
He water boarded a refrigerator. He did something that hadn't yet happened in the entire 13.8 billion years the universe has existed.
Today there is something new under the sun, and I had the opportunity to witness it.
Can’t wait to try them!
Every time I hear this intro I get a strong vibe that reminds me of "Rocky."
You had me at Waterboarding the Fridge!
Missed an opportunity to use a potato cannon on the fridge 😂
So I've been wanting to try the Fondant Potatoes for a while ... the all butter thing looks decadent. I make an easier version of the smashed by boiling up a couple of bags of those little ditty potatoes then cooling them and putting them in a gallon freezer bag in the fridge overnight. Then I use my deep fryer to get them super crispy. Obviously mine won't be as flavorful as your as there is no garlic in the deep fryer.
The water boarding the fridge at the end was a nice touch! 🤣🤣
Fondant is the worst style of potato I have ever tried.
Watch the video again. See how he has to put rosemary salt on every single bite? Yeah that's because they are the most bland thing ever on the inside. None of the flavor gets inside the potato.
All the other style are waaay better
I've been making the smash tatties for a couple of years they're brilliant ,so easy to do and sooo delicious.
looks yummy especially using my home grown russets!!.
oh yea saved!!! Those scalloped potatoes looked awesome!
You'll never get anywhere waterboarding your refrigerator. Your potatoes, on the other hand, could lead to world peace.
Amazing!
So good i saved it under science vs cooking
Love this guy! Always makes me laugh!