Not All Mashed Potatoes Were Created Equally 

My veins now run thick with butter......

As any pro chef will tell you, The secret to any good dish is an absurd amount of butter. You think you're using enough, but you aren't.

I get roped into making mashed potatoes for every family meal, now I have new ammo and am taking my potato game to the next level !! Thanks

My mother, rest her soul, made mashed in the mixer with whole milk, butter, salt and pepper, and those were heavenly, where she is now. She would usually roast a chicken to go with it. Love you Mom!

The content quality and consistency is immaculate on this channel, keep it up Sonny 👏🏻

"I'm just using a little Maldon salt here." Rosemary salt: How dare you after all we've been through together.

I just want you to know that I made chicken with the marinade you shared just the other day and brussel sprouts using the method you showed recently and my family loved it all.

On method three, I just pop the half of the potato in the ricer, potato side down, skin side up. This pushes all the potato out and leaves the skin in the ricer, kind of like the unpeeled garlic clove with a garlic peel trick, but better. Ps great video as always Dude.

Neighbor: "he's attacking the fridge again hunny"

This shall be my go to video for mashed potatoes from now on. Great detail in everything. And they all came out so well!

First. Love the new format and set. Second. I learned MULTIPLE new things in this video and I have to try them all. (roasting potatoes for mash, adding horseradish, Michelin star potatoes are the brioche of potatoes....and I have to buy a ricer now) I can hear myself getting fatter. Keep em comming.

So, as a former Chef "15 yrs" ago, I still love cooking at home. But, I love watching new Ideas on RU-vid. You really are good at this, keep it up pleaseee

I have experimented with mashed potatoes for the majority of my 47 years. It is one of the only things I make that I am extremely confident of. Mine are simple boiled potato, heavy cream and butter, salt and white pepper, barely mashed with a standard masher, as few mashes and turns as possible. I will have to try these methods in the future, and maybe take parts of them and implement them, but I'd love to have you over to try my version sometime.

I thought I’d already perfected mashed taters, but no…you’ve elevated my game once again. After a couple years watching you I’m now a much better cook, and also competent at refrigerator repair and dent removal.

Sonny, you are the real deal! You have continuously upped my cooking game! The horse radish sniff test was side splitting !

I like to bake the potatoes, you get all sorts of wonderful flavors and caramelization from the higher temps

You sir are seriously without a doubt the most entertaining chef I've ever watched EVER!!! THANK YOU!!!

Sonny you're doing such great things for people trying to level up their cooking skills. Great work as always!

Great call on the horseradish. I've found sous vide potatoes always the most consistently perfect cooked spuds.

There's the classic potato chip version: Make your potatoes as you see fit. But instead of milk/cream/butter, use sour cream and butter and then add minced raw shallot to the mash while it's still hot. The heat will mellow the shallot a bit but still leave the crunchy texture and the tanginess of the sour cream is a perfect match for the sharpness of the shallot.

Love love love horseradish in my mashed. Makes a huge difference for me. Another banger from Sonnytown! 🤟👍

Literally one of my favorite videos you have ever produced! Keep up the incredible work!!!!!!

It's good to to put potatoes back into the pot and mash it there while slowly heating, so more water evaporates from the mash before you replace it with butter and cream.

I love this channel so much. Super entertaining, super informative and super original. It's what every cooking channel dreams to be imo

You're in my top 3 of favorite cooks ever. You really are a pro!

Red potatoes are so underrated for mashed potatoes! Glad to see someone making use of a great red!

My homemade uses heavy cream, butter, white pepper, and Kosher salt. and I use a mixer(like you would for a cake) to whip them up nice and fluffy. soooo good.

after being a master cook and chef for 15 years, i have learned one thing... to complicated. keep things simple. For mashed potato's, boil them, strain them, add butter, milk, salt, pepper and smash. thats it. Way to many places complicate it and they shouldnt. But the complications of it are not your fault haha. your just showing how to do it. thanks for doing this

First, let me say I love your videos and I've learned so much from you. Your rosemary salt is amazing. If you know you know. I did your Michelin star mashed potatoes for Thanksgiving and they were amazing. Though it was a lot of work. I made a hack that cuts about 80% of the workout but leaves 95% of the flavor. Boil the potatoes whole. Cut them in half and when you rice them, potatoe flesh side down, then you don't have to skin them. Then put them back on the heat. Add the cream, add the butter. Put them through a tami and you're good to go! These were amazing and less work. Thanks again for these great videos. Keep them coming and happy holidays!

Great mashed 'taters episode! First, I haven't seen a copper-tinted measuring spoon like yours since my Mom's kitchen. Love the nostalgia. Also LOVE the fork-stab hint for peeling! Of COURSE the 6 Tbs. of butter per pound of tuber is going to win! It did for Robuchon and Colicchio : )

So I made the last one for Thanksgiving this year and learned a few lessons. 1. A standard ricer is made to work with a really soft boiled potato. A dense baked red potato takes more effort and I ended up breaking my ricer. It wasn't a cheap one either. 2. I needed more cream to get the same consistency as in the video. 3. It takes forever to run them through a sieve. For a large Thanksgiving dinner it took hours. 4. Most importantly, do NOT heat the final product over the stove before serving - or at least be very gentle about it. The butter that you so delicately folded into the potatoes starts to come out and separate. Now you are left trying to skim as much possible, and still, people are commenting about all the oily butter on the surface of your mash potatoes. Damn it.

I usually use 2 sticks of butter or half pound when I make potatoes. Roasted garlic to season. Slightly chunky.

I love this vibe with you and your brother. It's really delightful!

I eaten the Michelin potatoes at the restaurant and recreated them at home, and by far they are the best potatoes that I have ever had. I did this for a dinner party and 10 out of 10 people agreed with me. I served them with A5 Japanese Kobe Wagyu steaks, and most of the dinner party talked about the mashed potatoes over the wagyu. No one could believe they were eating just mashed potatoes. I actually haven't made them since, because it was so time consuming to create them. Note: I actually double sifted them, where he only single sieved them in this video.

Sieveing potatoes is definitely the trick to a heavenly smooth texture.

I haven't whatched your videos in a while Those punches to the fridge caught me off guard haha 😂

My family made the 2nd kind growing up, I typically just use a potato ricer and mix with cream+butter+minced garlic. I want to try the horse radish and chives but I don't think I could find fresh horse radish where I live. Looks fantastic though, I'd probably never eat the butter monstrosity because I'm already fat enough as it is lol.

Mashed potatoes!!! Going to try every recipe 🎉🎉 it’s the ultimate side dish. Thank you for the detailed comparison Puppy is adorable ❤❤❤

I love watching your videos. I prefer a chunky mash and I cannot be bothered with peeling potatoes. Thanks for sharing your expertise.

Omg I once had mashed potatoes at a 2michelin star restaurant and they were the best thing that I’ve ever had and that includes the venison Wellington that was served with them. They were so damn good that I will never forget those damned potatoes and now I can go and try to make them!!! Thanks for that 🎉

That third recipe sounds heavenly, and maybe less is more, but wouldn't it benefit from something to balance the fattiness of the butter? Like the horseradish and chives of the second one. One thing I love to add is nutmeg!

I love the end "who am I tryna kidd" haha the third 1 definitely looks like the best and reminds me of my dad's

I feel like I am in the cool kid culinary school watching your vids. I been making mashed potatoes wrong for 20 years. Had no clue to rinse them of excess starch. And baking them makes so much sence. Thank you!

Personally, I love lumpy mashed potatoes. It is the perfect blend between a mashed potato and a baked potato. I never understood how someone could love baked potatoes, but hate the same texture in a mashed potato... think about it.

Sonny got the moves with that roundhouse kick!

A tip i got from my ex-husband's ancient great aunt is she mashed her spuds with a hand mixer and juiced it with evaporated milk, a little hot starchy water from the boiling and like a half stick of room temperature butter. She creamed it with the electric hand mixer while adding the evap milk and butter and if she ran out of milk before it was properly creamed, she'd start adding the starchy potato water. I salt with a bit of MSG and better than bullion paste mixed in

Dude, I'll watch youtube for an hour with stoneface and when you do a video I honest-to-God laugh out loud several times. Thank you!

I don't even peel my potatos for a mash. Both my boyfriend and I don't mind the skin in it.

Followed the steps to the t with the Michelin potatoes, except my baking went over an hour, and didnt work out with the it. Still too hard, any ideas what could’ve gone wrong?

Legit skill against that fridge

I have to say... I have doing the last one for about years and all my family do the exactly same way... Is so good that I usually eat only this.

Just a little chef tip for the methods, where you boil the potatoes. Don't add salt. It actually alters their texture. Makes them harder. Add it to the mash instead. It will make the mash fluffier and smoother. But yes. Number 3 is the way to go for the best mash. Although health wise use less butter if you make it often.

Mashed potatoes are just about the only vegetable that ever tempts me anymore. Fluffy steak fries, too These all look tasty, but of the many mashed potatoes I've had over the years, my Grandmom's has been head and shoulders above all of them. One of the worsts was for a very expensive anniversary dinner and I was shocked the chef allowed them to be served. Her mashed preference was russets cooked diced like you did, but with the peeling on usually. She'd remove them while piping hot. That burned, but she had hands of steel. As an older teen, I'd peel them first when put in charge. I think leaving it on added to the flavor, but not enough that I'd do so. Canned evaporated milk, a ton of butter, salt, pepper, and a hand mixer. I know I'll get comments about gummy potatoes, but hers were always perfectly smooth, creamy, fluffy masterpieces. Mine have been as long as I stick to her procedures. Anytime I tried changing it up on the milk product or using less butter, the results weren't as stellar and the texture would be different. I don't know what it is about evaporated milk, but that's where it's at with potatoes. I've tried the same procedure with Yukon, baby red new (peel on though),purple, and a few I don't know what they're called. Just not sweet because I hate sweet potatoes. Even tried it with parsnips. I do like mashed parsnips, but the russets beat all of them hands down when it comes to mashed in my preference and I prefer the hand mixture texture over others unless wanting the chunkier skin on style of a mashed new potatoes. Your second version would be scrumptious with an added egg, cheese if desired, and then baked like for Sheppard's Pie. Yummo! For both roasted and fried, I prefer the new, Yukon, or some of the various heirloom varieties I've tried. All depends upon the herb seasonings I'd add. While I prefer to have a little crisp on my roasted or scalloped potatoes, many years ago for no dirty pans nights I'd make individual foil packets of chopped new potatoes, sliced onion (either red or Vidalia depending upon the mood), cubed steak, whole garlic cloves, fresh rosemary, salt, pepper, olive oil to coat, and a healthy pad of butter. The smell when we'd open the pierced foil pockets was mouth watering. It was so tasty, we ended up having that as a go to camping dish, too. I've wondered if today's me would enjoy it as much as the other me since I've my palate has definitely developed considerably since those days. I don't know if it's you or Rick Bayless that tempts me into considering eating other than animal products more often. You guys run pretty head to head. Most food channels I watch, while I admittedly enjoy and think that what they're cooking would likely be very delicious, they don't really tempt me at all. Occasionally it will happen. You guys tempt me more often than you don't. There's also a cacao guy. Big compliment to you. Thanks for making sure your passion and appreciation of the food is always high on your ingredients list. It's what keeps me coming back even though I know I won't be cooking the majority of what you make. I'd absolutely love to see how you might prepare any variety of animal based dishes. Spices and herbs allowed, though preferably at a minimum. I have no doubt you could elevate them, and if you were able to make organ meats palatable or show how to make English sausage, blood sausage, any sausage other than breakfast sausage, or a variety of fish while still only using the animal products and some seasonings if wanted, man that'd be awesome. Or if you figured up some mix of animal products that took us lepiivore/carnivore to a whole new world of animal based eating, that's surely ensure your lead in the Tasty Tasty ranks. I say that for purely selfish reasons, of coarse. I'm quite happy and look forward to what I normally eat. It's delicious, affordable, and easy. To have something unexpected would be quite the treat though, and I firmly believe you're a chef who could come up with a dynamic flavor and texture bomb that's completely unexpected. I think your refrigerator might even be taunting you to! 🤪 Thank you for all the potatoes pleasure. 😺🦋

I LOVE the flavor of the Yukon Gold.😋😛. I also like the Potato Ricer, so no lumps or eyes. Just smooth Potatoes.

Joel Robuchon would be proud of those michelin mash. Cool vid

Lol I've only been able to successfully make mash with red potatoes. I've been doing it wrong all these years lol

I bake russets (never peel them), cut them in half, run the flesh through a ricer, add butter and milk. P. close to the michelin star one. Also way quicker and easier than any other way. Two thoughts: 1) I don’t think there’s any reason to salt the water. When you mash the potes, you get very small granules that will absorb salt added at the end, unlike pasta noodles. 2) Baking gets more flavor bc oven heat gets hotter than water can-water cannot get (much) hotter than boiling, but an oven gets hot enough to caramelize the potatos. Great vid, keep up the great work.

That spin hook kick at the end was really good

Hey man, one day you popped up in my RU-vid shorts talking about some mystery salt and beating the shit out of your fridge. Now I’m subscribed and trying your recipes. Keep up the good work.

in USSR when i was a child and cought illness like flue or something else that influenced lungs, my grandmother always boiled potatoes and brought it to me covering my head with towel , to breath for couple of mins. It helped alot. 🙂

Another great video Sonny (the fridge would probably call ya Sonny Liston)! Another one of your recipes my family and I will all try and love, I'm sure. You should have done a shout-out, or just its whole own video, for Champs style mashed. They're something special! Heavy on the garlic, chives, sour cream and butter with a chunkier texture, aaawwe boy, what a treat! Love all the new content Sonny. Keep up the great work!

Mine is a combination of the 2nd two. I steam Yukon golds then I put them through a ricer and then add chives, cream, and assloads of butter.

I always use heavy cream, butter, salt and black pepper. And I don't heat the cream and butter up, just throw the butter into the mixer and throw the potatoes on top and add the rest and mix. No need for anything fancy. I also use a whole stick of butter for one batch.

This rustic method is awesome! Boil scrubbed potatoes (even low starch kinds) in salted water with the skins on, then peel. Mash, add mash to some warm milk with butter, season with NUTMEG, salt and white pepper! The skins keep the flavor in while is boils, if the skins are thin enough leave them on for additional nutrition! Add additional butter, horseradish, sour cream, parsley, or chives as desired.

I love small potato pieces in my math. I doubt like them too "whipped". Love 'em.

Awesome video as always! I love seeing the outtakes with you & Marcus. So fun

i love the red potatoes because they hold flavor/seasonings better, but never used for mashed potatoes

I always do Yukon gold and the mini red potatoes but leave the skin on the red. I love the texture they make with every bite.

@4:06 Dead Fridge outside LOL

the mic drop with the spatula killed me😅😅😅😅🤣🤣🤣

Even though I can't make half of the stuff you do, I love this channel. Never stop being yourself.

If you could have had that dog attack the fridge...lolol!

I’ve always thought the outro was “DemoRanch” now the M16 of potatoes comment confirms my suspicions. Lol. Excellent video, keep up the great work.

The fly on that drum sieve. LMAO extra protein.

I have 4 kids and a hungry husband and I'm thinking "who cooks only 2.5 lbs potatoes?"

1) - Why are you peeling the red potatoes? They are SO good with the bits of peel! 2) - Why do you feel the need to take them to a point where you could drink them from a straw? That chunky texture is where it's at! Plus, it reassures me that somebody has pulled a fast one and doctored up some instant mash with highfalutin spices and herbs to make me pay more for fancy stuff. I know these are all personal preferences so to each their own.

I learned more about potatoes in the first minute of this video than I learned in my entire life. lol.

6:48 to catch buttery potato goodness or to catch flies ? lol

My Mom used to make the mash then put it back on the ring (very low) lid on for a few minutes while she was serving everything else up. Then take it off and another quick whip and they pretty well double in volume. Loads of air in the mash. It makes ordinary mashed potato super amazing.

You can't beat creamy mash. I'll be trying the restaurant and Michelin mash (I thought I used a ton of butter, but that's another level..😁). I prefer the red potatoe flavour and I believe they keep longer and make the best spud wedges too.

A good rule of thumb is to use 30% to 50% of the potato weight in fatty products (milk, butter, cream, cheese). For example, my go to recipe: 1.5kg potatoes 250g french salted butter 300g double heavy cream (40% fat) 200g freshly grated parmesan cheese Will try the horse radish and chives in my next run.

My personal favourite is a smooth mash with butter, milk and a generous grating of nutmeg 👌

I am actually looking here for a Mashed-Baked Potato recipe and that red potato one makes me want it more, but with a couple huge Russets. And baked in my Ninja. Thanks for letting me know about how to avoid making them gummy. (which explains some past notable mistakes)

Marcella Hazan came into our restaurant to teach us how to cook everything from pasta to mozzarella from scratch. I still make mashers her way: cook potatoes in chicken stock, butter, cream (or whatever) nutmeg, parmesan, chives and of course a ricer. Gosh, they're good! Going to have to try this way because I'm intrigued!

Your dog immediately went down for a nap after all that mashed butter..er mashed potatoes!

Ive never had horseradish & chive potatoes, but I have had the other 2. If you dont like horseradish another delicious combo is garlic & chives. Red skin potatotes with skin on garlic & chives are AMAZING. I love them.

OM GOD! You know we love you. OUT!! Mash with the holidays near?! Thank you!!!

At the end put em under the broiler and crisp em up, it’s on another level

I leave the skin on. I wash them thoroughly to get rid of any dirt or sand, and remove any spots where dirt or sand may be hiding. Instead of quartering the potatoes, I cut them up into more pieces. That reduces cooking time down to 15 minutes. I suppose this means more water gets into them but I don't think it's a problem as long as you don't overcook. Mash them with a fork but not too much. You don't want a homogenous puree. Instead, you'll have small chunks of potatoes in there for texture. Butter/milk/cream for taste.

Russets, for sure. . That part of letting them steam is important. At least 10 min. Fluffier, and they absorb more cream and butter.

Somebody got their hands on a Masterclass subscription =). Yeah, that video on mashed potatoes was unreal, they put even more butter in than you did!

Level 4! Don’t use any potato’s. Straight up butter, whoresradish and chive! Once a year,,in small quantities. Wait, bacon! Sour cream! Cheddar! I’m just going to call the ER now and reserve a bed. 😊

Man you gave the video a life, thank you

I just love that you used the word “equally.” Subscribed.

Omg one of my favorite foods. I absolutely love mashed potatoes and another one of my favorite foods is also mac and cheese.

I was more impressed with the spinning back kick and jumping knees, good form.

Sonny: "Russet potatoes are the M16 of the potato world." Russians: "Blyat."

Luv ❤the content here on the channel. I am also cook. I honestly learn tips & pointers here. You a very experienced at what you do. And the vibes here on the channel are great. Seriously Luv the goofy antics & fridge abuse 😄😄😄😄

Michelin potatoes have a fly for that extra oomph

The videos just get better! Love it, gonna try the Michelin one's soon