POV: Cooking Restaurant Quality Mashed Potatoes (How to Make Them at Home)

Join Jack from Fallow as he shows how to make creamy, fluffy mashed potatoes with our easy-to-follow recipe! Whether you're preparing a family dinner or need a quick side dish, this video will guide you through each step of making the perfect mashed potatoes.

Choosing the Right Potatoes - Find out which varieties of potatoes work best for mashing.
Preparation Techniques - We'll show you how to properly peel and boil your potatoes for maximum flavor and texture.
Mashing Methods - Learn how to achieve that creamy, smooth consistency, whether you're using a masher, a fork, or even a mixer.
Flavor Enhancements - Discover the secrets to seasoning your mashed potatoes and learn about different variations.
Don't forget to like, comment, and share if you find this video helpful. Subscribe to our channel for more great cooking tips and recipes.

'Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients'

[wayneorchard]

I like these chefs. They're just interested in food. No grandstanding, no ego, no twatting about. 👍

[DooksWoW]

Sous Chef here, I've been doing a very similar method to this. The oven roasting of the potatoes is extremely underrated, not only does it retain a bit of moisture like Jack said, but it helps prevent lumps and most importantly you don't get those dried out/slightly different color parts from the outside of the potato when you traditionally boil it. Only difference I like doing is adding a touch of sour cream, the slight acidity pairs really well with the salt and white pepper which I also add a couple pinches of.

Mashed is one of those foods that are super easy to make, but good mashed stands out a lot

[AzizurRahman-gdzf]

Made this mash today with a fillet steak for my missus best mash ever had thank you chef 👊🏾👍🏾

[balduccirichard]

That looks so smooth, beautifully done

[meat_loves_wasabi]

I follow Heston method of infusing the Milk with the potato skins for even more potatoey flavour

[pab]

Mash looking like choux pastry at the end.Thank you for the video.

[MarcZedex]

Lovely. Would definitely need double the amount of mash though for that dish.

[johnbaldwin]

Hungry now! That's an excellent technique.

[bubbleobill]

The spatula that is being used is my all time favorite!. Beautiful work.

[Thomas]

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?

[PatEdwards-sr]

Simple foods can taste glorious especially with a chef’s tweak, thanks chef.

[BrianBaastrup]

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.

[MrSthomas]

Interesting! I like my mash from boiled floury pots, matt and fluffy.

[SpikesStudio]

Just made a huge mistake and watched this while im hungry. Now tripled. Your mash looks elite. 👍

[Sarah-htkj]

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 :) !!

[jeremycaughey]

Nice what temperature should u cook potatoes in oven for? 200, 180??

[a.s.henderson]

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.

[DazDaz]

These look amazing spuds. I regard them as creamed potatoes rather than mashed though. For mash I think the potato needs to retain more texture and lumps.

[shilohmjh]

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.

[Lettuce-and-Tomatoes]

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?