Throw Away Your Mashed Potatoes And Make This Instead

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[thatdudecancook]

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.

[michaelkramarczykjr]

LOVE the waterboarding of the fridge. Well played. Great recipes!!!

[One-eyedFats]

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.

[straitrainbow]

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.

[InfiniteQuest]

It's so funny to think of a neighbor watching him water board his outdoor fridge.

[dustensalinas]

Now we know. It takes 3 tasty tato recipes before you're ready to waterboard your fridge.

[nateb]

I like the chicken broth method for fondant potatoes. The reduce chicken stock gets so gooey and flavorful

[NatureOkie]

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.

[frankzito]

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.

[johnmccoy]

You should totally do a "Teaching Marcus to cook" series. It would be gold.

[billmcdonald]

Made 'em all. Love 'em all. Ain't the potato friggin' brilliant?

[courtneykholousi]

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!

[walrus_man]

Small detail, but I love that you show different ways to shape the potatoes.

[charlesparr]

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.

[stephentoumi]

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!

[yonah]

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 😂

[windermere]

I’ve made fondant potatoes before with stock. They were delicious! Never with six sticks of butter! That’s just insane!

[АлександрШахновский-хд]

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.

[mgmartin]

Awesome. BTW, when I make potatoes anna, I use gruyere cheese instead of parmesan, and I add some chopped garlic in the layers.

[lancelotdufrane]

Great time of year to get classy on the potato category! Thanks man!