3 Michelin Star Mashed Potatoes | Chef Jean-Pierre

Hello There Friends! Mashed Potatoes are loved by all and so easy to make. So why not take them to the next level with two easy steps! Come and learn how to level up your mashed potato game with my 3 Michelin Star Mashed Potatoes! I promise that after eating these you will want to go back for more. Let me know what you think in the comments below!

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[thelupo]

Looks fantastic, but won't the mashed potatoes be too cold after that time. Can it be reheated?

[marcelobulhoes]

Ah, the best French tip for making a 3-star version of any dish: Making it at least 50% butter 😉

[whome.]

Something about a French chef getting giddy about butter just brings a smile to my face.

[rhettboy]

One thing I really appreciate about Chef Jean-Pierre’s approach is that he explains why the techniques he uses makes the end result a level above, and explains what to watch out for that might need some patience. Too many “celebrity chefs” don’t take the time to explain anything to make sure people actually understand the recipe. That just ends up being frustrating for people who don’t have the benefit of years of cooking experience and a camera that can make everything look seamless and perfect.

[robindaly]

Chef, made this for dinner with the pork tenderloin... Everyone those potatoes are superb!! And I will say chef I marinated my pork tenderloin yesterday took it out of the brine, dried it up a little bit and just put it in the fridge and then tonight i did the rest of it. Absolutely delicious! And everyone it helps if you have mise en place! Lovely dinner Chef!! Thank you!! Everyone should at least try this 3 Michelin potatoes at least once! Definitely a must! Couldn't stop trying them before I cook my pork tenderloin! And just in case he said in a previous video you can always put them in a warmer oven at 250 covered with Saran wrap. I just put them in the oven at 250 while i prepped My pork tenderloin for searing, then I put my potatoes in the microwave as they were very warm! By the time my pork tenderloin cooked to the perfect temperature and had done my wine reduction everything was ready! Remember mise en place helps!!

[DanielAura]

Chef Jean-Pierre never fails to bring a smile to my face. His positivity is next level, just like his cooking.

[cambjorgan]

For those of us, that are not fortunate enough to go to a 3 star Michelin restaurant, myself included. We really appreciate you teaching us, how to make, these beautiful buttery, mashed potatoes for ourselves! Very excited to make these … I put my phone on a stand in the kitchen and have fun, cooking with you! Thank you ❤

[marshall]

This man is on one simple, but easy mission... to teach the home cook how to up his/her cooking game. This man has definitely changed the way us home cooks look at cooking as a whole. I love when he does videos like this, very fancy but everyone can definitely do this.

[tracyarmstrong]

The first time I used a ricer for my mashed potatoes, I was AMAZED at the difference in texture it made. So smooth and silky!

[patrickgreaux]

As a French expat myself living in Ft Lauderdale for the past 35 years, I would like to thank you for buttering this country the way it should be. When someone asks me where I’m from (I still have my French accent) here is what usually happens if I get a blank stare after I reply that I'm from where Chef Jean-Pierre is from::
Me: What??? You don’t know Chef Jean-Pierre???
Dingdong: No
Me: Don’t be such a dingdong and go check his Youtube channel…and don’t forget to rub butter all over your body, very important.
I then disappear in a puff of Herbs de Provence. My job is done, one less dingdong in this world.
I’ll definitely try your 3 Michelin Star Mashed Butter with some potatoes in it. Looks delicious!
Bonne continuation Chef et merci de partager avec nous votre savoir-faire.

[rruni]

Thank you for being so honest about “sometimes they are hard to peel”. Most videos show you how easy and then we as home cooks feel like a failure.

[sheilahall]

Thank you!! You are such a joy to watch and listen to. I’m 67 years old and I’ve never known about making sure to use warmed milk and straining the potatoes to improve the texture. I’m excited bc I love cooking and pleasing others. Good food is such a pleasure we can all enjoy if we are so blessed!!!!

[soundguydon]

I laughed right out loud when he dumped the WHOLE bowl of butter in there. I was absolutely not expecting that!! But I will *absolutely* be trying this out the next time I make mashed potatoes!

[jjf]

Folks there are chefs and then there’s Jean Pierre he is so passionate about teaching us the right way and giving us his his little shortcuts and good advice thank you Jean Pierre, for being such a humble and honest man never change. We love you, merci beaucoup !!!

[chickerd]

For anyone wondering, this recipe is from the late great chef Joël Robuchon. He had 31 Michelin Stars to his name.

[ussxrequin]

I love this guy. He's always so enthusiastic! And all the food looks killer.

[CharlieColquhoun]

This is the first thing I've seen this guy do that I have been very pleased with. A two Star Michelin Chef said to me they would pass potato several times through a fine mincer to make a fine mashed potato mix. This guy is doing it the old fashioned way, through a fine sieve. Brill.

[alpcns]

The best cure after a horrible week? Just one episode of Chef and BUDDER or ONYO. Another masterpiece, Chef! Thank you for you being you and making me smile.

[Paul-icki]

I remember when i first found this channel there were less than 100K subscribers and I could be in the first 100 to like the video an hour after release... Now, it's viewed 7k times with already 2k likes. Lol. It's been so rewarding to see this channel get the love.

[douher]

His giddiness in tbe kitchen is likea kid at a park playground. The pure passion and enjoyment of the process is what makes me come back, along with the fancy recipes of course. 😂