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

  • Published on Dec 7, 2019
  • 32 Michelin Star Chef Joël Robuchon owed a lot to his signature dish: Pomme Purée. 2 months Skillshare for free : skl.sh/frenchguycooking11
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    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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Comments • 2 680

  • a name
    a name Month ago +1807

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

  • M57 Studio
    M57 Studio 13 hours ago

    Hello Alex, congrats et thanks for the quality of your content on youtube ! You do a great job, but in this mash potatoes case, it would have been interesting to seek the very best products, to point out and remind people that you can't make good food without good products... no secrets ! For example, you could have used Jersey cow's milk (OMG!), some farm butter, and early (rattes) potatoes. The result would have been even more incredible, I'm sure. Still, keep going !!

  • TurdFurgeson571
    TurdFurgeson571 17 hours ago

    Clearly this dude doesn't know about Aunt Fee.

  • FeelicitasY
    FeelicitasY Day ago

    Can we expect a potato series in some time? Or at least an aligot recipe?

  • kingm 2231
    kingm 2231 2 days ago

    I should be sleeping but instead im watching a french man going crazy while trying to cook mashed potatoes

  • richard mouton
    richard mouton 3 days ago

    ha bien j'ai attendu la fin pour en voir un bon résultat de cette fameuse purée de RATTE et oui de bon ingrédients pour un mythe français. J'ai eu la chance de rencontrer ce maitre. un très bon souvenirs

  • Yesenia Robles
    Yesenia Robles 3 days ago

    That’s potato purée

  • PlayaSinNombre
    PlayaSinNombre 3 days ago

    “I am going to amp up the butter.”
    “I am not getting a big potato flavor.”
    Things that make you go hmmm...

  • Gwenilamalice
    Gwenilamalice 4 days ago

    The story telling is just top notch

  • Henry
    Henry 4 days ago

    This puree might be good, but did you ever try Laonai Yangyu (Grandmas potatoes) from Yunnan province in China? The sour note of pickled mustard leaves, the slight tingle of sichuan pepper and a generous helping of homemade garlic/chili oil. Blew my mind the first time i tried it, and still does.

  • realfil
    realfil 4 days ago +1

    Try mash with duck fat and freshly pressed garlic. It tastes like heaven.

  • Dominik Mauer
    Dominik Mauer 4 days ago

    It is all about the right way to stir and butter and milk (animal protein). Greetings.

  • Pontus Eriksson
    Pontus Eriksson 4 days ago +2

    "chef I hope i'm making you proud up there! T_T"
    ...anyway here's an ad! :D

  • Frank D
    Frank D 4 days ago +1

    The 3 star pomme purée seem too “runny”/thin. I like them a bit thicker

  • uzzie88
    uzzie88 5 days ago

    I'm not going to watch the video. I've just come to say that he's mashing potato. The end.

  • Guss De Blod
    Guss De Blod 5 days ago +1

    I'm a french man watching another french man, who's teaching me how to make the perfect mashed potatoes, even though I know I will never make anything close to that and just buy my purée premade "just add milk and heat it up".
    I feel like I'm wasting my life right now.
    And I'm loving it.

  • Eva C.
    Eva C. 5 days ago

    Great work, Alex!

  • Alexander Garcia
    Alexander Garcia 5 days ago +1

    Not as good as grandmas

  • Tyler Miller
    Tyler Miller 5 days ago +1

    I bet you could get out even more of that potato flavor if you cooked the ratte potato sous vide

  • Zelassin
    Zelassin 5 days ago

    so to get the best mash you add a whole bricket of butter and buy the most expensive potatoes? Huh, would've never thought that

  • Timothy Michaels
    Timothy Michaels 5 days ago


  • This is Patrick
    This is Patrick 5 days ago

    Did he make it

  • lordtarace123
    lordtarace123 5 days ago

    À good way to cook your potato for a delicious purée is to cook it on the oven with rock salt ( and of course to add a ridiculous amount of salted butter we all agree on that )

  • bewilderedminny
    bewilderedminny 6 days ago

    Hi Alex, first things first, I really enjoy your videos and admire your hard work and creativity. I had a sad realisation during this video that nearly all the chefs and experts you consult with or refer to are mostly men, in a lot of videos, not just this one. Not saying that's your fault, but it's a sad realisation that women just are not taken seriously or don't achieve the same success as men in this industry, even though, let's be honest, in most households it's still the women song the cooking. If you want your mashed potatoes to taste like potatoes, please consult an Irish Mammy 😉

  • Gold Orak
    Gold Orak 6 days ago +1

    Recette de Robuchon : rattes cuites avec la peau .
    Alex : patates de supermarché épluchées ...
    Suivre une recette est pourtant simple .

  • hi there
    hi there 6 days ago

    Local man goes insane after watching and consuming mash potatoes for 30 days

  • Lisa Henderson
    Lisa Henderson 6 days ago

    La Ratte = Yukon Gold American potatoes. They are the Best for mashed potatoes!!

  • andrew pinto
    andrew pinto 6 days ago

    Bake the potatoes, Marco Pierre Whites recipe! Fuller flavour

  • FEELING AWESOME The New Good Therapy

    Excellent! I enjoyed this episode very much!

    DENIED FURBALL 7 days ago

    11:22. Had to check I was on the right site....

  • Cheryl Jones
    Cheryl Jones 7 days ago

    So, I'm a midwestern American girl and I fully understand that country cooking and French cooking are two WAY different things. But I can't wrap my head around this potato puree that Alex is making and calling it mashed potatoes. We make mashed potatoes for breakfast, lunch, supper and desert ;here in the heartland. So, we kind of know of what we speak (well for our region anyway)! Any mashed potato that's not firm enough to stack up on your plate and make a mashed potato mountain will not do. It must ... and I mean MUST be hearty enough to stand up to good old fashion milk gravy ... the life line of any midwestern or southern folks. But I do get the part about the butter. We use tons of butter in our mashed potatoes, too. They're a match made in heaven. Just my 2 cents worth!!

  • Jordan Petrunia
    Jordan Petrunia 7 days ago +2

    Every time you talk it sounds like French Garfield choking

  • Angelm3296
    Angelm3296 7 days ago +8

    Alex: I have a silver spoon with me.
    Crackheads: 😳😳😳

  • Michael S. Lau
    Michael S. Lau 7 days ago

    ...and where is this recipe you speak of?

  • Christian Fischer
    Christian Fischer 7 days ago +4

    Alex isn't even able to listen properly; didn't Robuchon say : skin on, then cook them? Mission failed

    • Bini LGN
      Bini LGN 6 days ago +2

      How else is he gonna make the video last 12 minutes and get that juicy youtube ad money

  • Benjamín Palacios Abbott

    Was it important to peel them after boiling them in the end? or it was just the potato type that mattered?

    • Kyeri Art
      Kyeri Art 6 days ago

      Yes. When you boil with skin on they leave less flavour in the water.

  • SimpleKhajiit
    SimpleKhajiit 8 days ago

    least it looks like a decent sized portion

  • Joseph Littlepage
    Joseph Littlepage 8 days ago

    I know its impossible to make the real deal but I have a challenge to push your skills to the absolute limit try making the real life equivalent to century soup from the anime toriko

  • Helium
    Helium 8 days ago +2

    you forgot to hit that mash with a wrench and some dry wall.

  • Kaan 42
    Kaan 42 8 days ago

    Qulequ’un m’explique pourquoi je regarde un francais faire de la cuisine française en anglais ?

  • Math
    Math 8 days ago +2

    You literally see him using ratte potatoes in the video you nutjob

  • Alon Abraham
    Alon Abraham 8 days ago

    Great video! You are so talented. Thank you for sharing your knowledge!

  • the gremlin
    the gremlin 8 days ago

    am i wrong or did you just buy 4 sticks of butter for 1.94?

  • mastan paluri
    mastan paluri 8 days ago +8

    This guy sounds like moriarty

  • Daniel Cloutier
    Daniel Cloutier 8 days ago +1

    When you gonna make omurice???

  • Agung Wirasatya
    Agung Wirasatya 8 days ago

    So cool

  • Cyrus Khalvati
    Cyrus Khalvati 8 days ago

    Imagine how good it would be if he used bacon fat instead of butter

  • Kenneth Hicks
    Kenneth Hicks 9 days ago

    Nah, boil potatoes in chicken broth with crushed garlic cloves. Then mash how you want adding butter and heavy cream.

  • B. Stone
    B. Stone 9 days ago

    You alive?

  • AdraicStarks
    AdraicStarks 9 days ago +4

    A bit disappointed the secret was just "use the most expensive potatoes in the world."

    • ezodragon
      ezodragon 6 days ago +1

      that's michelin for ya hm?

  • Adriana Gutierrez
    Adriana Gutierrez 9 days ago

    Since potato variety is key, what do we use int the US? Yukon Gold?

  • Cesar Sandoval
    Cesar Sandoval 9 days ago

    €14.14 for 5 blocks of butter?... pretty cheap

  • Mike van de Geijn
    Mike van de Geijn 9 days ago


    ARUNK LEZAT 9 days ago

    wooooowwww keren brow🖒🖒🖒🖒🖒🖒❤❤❤❤❤❤💖💖💖💖

  • Allicin Maillard
    Allicin Maillard 9 days ago +9

    Starts with the wrong potatoes and peels them immediately?

  • Lucitaur
    Lucitaur 9 days ago

    Try putting an egg into your mash!

  • Damien L
    Damien L 10 days ago

    Ok we get it, french snob attitude with lazy french accent wanking about French food. Nice trick to get attention from abroad.

    • Christopher
      Christopher Day ago

      @Damien L Mate, stop being such a narcissistic elitist. One day you'll hopefully wake up and realize you're not the only person on this planet. All content is not created to satisfy your need and neither does it need your approval. There are other people with different perspectives on life, different experiences, cultural backgrounds, ages, needs, interests, and tastes. If you don't like the content that these people watch or the content that they create, i'll suggest you move on to watch whatever fits your bill. Let me also remind you that communication is the practice of sharing an idea. "Gimmy" marketing or re-packaging old ideas still serve the point of communicating and spreading an idea to a wider, newer and perhaps different audience. This very process is how culture is formed, so stop hating on it with the cliché talk about "hipsters" and "beards" and what the fuck not.

    • Damien L
      Damien L 2 days ago

      @Christopher surely you have... that's how it is, we make a lot of noise with nothing relevant, but we do shit with intricate, fine, difficult things, because we are lazy ass hypocrite hipsters who can't do anything else than plagiarize what's being done thousands of times, but with a beard, stupid clichés, and gimmicky communication. Fuck this. This video is a remake of robuchon in his serie "Cuisinez comme un grand chef".

    • Christopher
      Christopher 2 days ago

      @Damien L Ah man, i would've loved to get a whole day with you to talk about life, just to get to see the expression in your eyes when you for the first time in your life realize how dumb you are. Stop thinking you've figured out the world. You, clearly, haven't.

    • Damien L
      Damien L 4 days ago

      @Christopher No no no... it's too good to see how it has become nowadays, that people can make soooo much noise with so little to say just for the sake of the interest they want. It's a ocmpetition today for "How to be the best at being famous doing relatively nothing interesting but with the absolute mastering of marketing and hipster communication cliché and shit. It is boring. Just to say: the first thing you need for a good mash potato, is a good potato. he does not even talk about it in the first place. What a clown.

    • Christopher
      Christopher 7 days ago +1

      Yo mate, time to disconnet from the internet for a while and hang out with friends. Give it a year or two of this and you might find an inner smile again. Good luck buddy!

  • Roberto sanchez
    Roberto sanchez 10 days ago

    Before I watched the video I was about to mention why is this guy peeling the potatoes before them being boiled. I thought it was common sense to peel them afterwards.

  • irisfailsafe
    irisfailsafe 10 days ago +2

    So what do you do in South America where the potatoes are so different?