I Try to Master The World's Best Mashed Potatoes...

Help me reach out to Chef Eric Ripert to get some feedback on my Mashed Potatoes skills ! Whatever he answers, good or bad, I'll post it on this channel 😱... His Twitter and Instagram accounts both are : @ericripert. Please behave 🤞🙏😂

I challenged myself to recreate what's considered by many the world's best Mashed Potatoes. In the end, here the shortlist of ingredients : 1 kg fingerlings potatoes, 1-1.5 cups whole milk, 250g unsalted butter. The rest is just pure technique.

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Director, Author, Host & Camera : Alex
Editor : Joshua Mark Sadler

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Salut,

Alex

[Custerd]

Everything is delicious with a quarter kilo of butter in it.

[Mrjaksonn]

Recipe: add the potatoes with the skin on
Alex: immediately skins the potatoes

[warsmith]

I love how a tire company has the most prestigious awards for cooking

[lambda_calc]

I learned recently that using baked potatoes instead of boiled potatoes produces an exceptionally strong potato flavor in the final mash. I think there is some caramelization of starches that happens in that process too that adds more complexity to the flavor. I'd highly recommend trying it

[aname]

How to tell that Alex has succeeded:
Classical Music starts playing

Edit: I’m not sure if Alex hearted my comment because it was funny or because of my profile picture

[yuyu]

I swear his accent has been getting even more French if that's even possible.

[mikekenney]

I’ve had Robuchons’s mashed potatoes. From another planet in my opinion. Almost ethereal. I often find basic dishes executed to perfection are the ultimate test, especially for us plebeians. Bravo for sharing.

[kareliallerenamontoya]

As a Peruvian, I have to speak out... you mention two big families of potatoes and their varieties. Which is correct, BUT, I notice you consider only the white and yellow categories of potatoes. In Perú, we have a third category, which is actually the most important category in the history of peruvian cuisine: the native potatoes. For those who don't know, potatoes are native from Perú, and I never tried the ratte variety you used, but I assure you that you don't the need that big amount of butter to actually taste the flavor of a good mashed potatoes recipe.

Sometimes, I even mix more than two types of potatoes to get the most crazy flavor and to experiment with. Soooo
If you ever have the chance to travel to Peru, you will be amazed by the amount of varieties you can find for real cheap, near to 3000 varieties, different textures, flavors, colors shapes, is just amazing... Good job tho!

[OlliWilkman]

"Doesn't feel like croquette science."

[fittersitter]

Me: "Dear God, I want to master french cuisine."
God: "Put 250g butter into every dish and you're done."

[yksw]

Alex: if you don't have the right potato type, you leave them after cooking with peel on for about 6-12 hours. Then they have an intense, still pleasing taste of potatoes. Chefs Trick.

[kalng]

You can increase the 'potato-taste' by heating the milk with the peeled potato skins before adding it to the mash. The skins I believe contain a lot flavour.

[VandrothSoryn]

Robuchon in the first video: *uses unpeeled rattes*
Alex: *immediately peels yukons* "Waï iz zis notte weurkigne? Aï am louzigne maï maïnde"
Never change ♥️

[yourmatemilo]

It’s 3 am and I’m watching a French dude making mashed potatoes...

[Paul-ywip]

This is still one of my most favorite videos on youtube. It's funny, it's informative and it's just all around so well made. This just proves all the love he puts in his videos.

[horsenuts]

About 35 years ago my dad lived in Paris and we went to a local restaurant and I had some of their mashed potatoes. They were completely different from anything I had tried before (flavour, texture, etc) and I've never been able to reproduce them. I think, now, that I am starting to understand why they were so good.

[Reynevan]

America: Add bacon to it.
South Europe/Mediterranean: Olive oil!
Eastern Europe: Sour cream?
France: If it's not at least 50% butter you are doing it WRONG.

[FrenchGuyCooking]

Whatever he answers, good or bad, I'll post it on this channel 😱...

[johnly_]

Not only is Alex like a master filmmaker with these videos, but also his cooking videos are by far the most unique that I've ever seen. I love it all. It keeps me engaged.

[peterweisse]

I am not a cook just a simple man who wanted to make mashed potatoes which I've never made before so thank you for making it so complicated...lol. I loved your video so very much you were entertaining and so very respectful to all those mentors before you which sometimes is lost in American culture. Thank you for teaching the simple differences from the equipment you use and how just a different potatoe can change everything. I look forward to more of your videos.