Throw Away Your Mashed Potatoes And Make This Instead 

real

Jesus loves you and may God bless you

Wow Lars, you sure can cook.

Those and rösti potatoes are my favorite. Syracuse salt potatoes as well.

I genuinely cannot believe you didn’t include potato croquettes, i.e. buttery mashed potato piped (through a piping bag) into a swirled croquette, then baked. They are the ultimate way to cook mashed potatoes in my opinion, and they are so easy to make as long as you own a piping bag; Plus they also look professionally made with very little effort, and if you really wanna go the extra mile, just add a little cheese too your mash potato. My classmates and I were all making them perfectly within the first week at culinary college, because they are literally that easy to make.

It's the second best fridge abuse!!!! The first when he javelin throws a mop at the Bustard !😂😂😂

Hel ne understand, why does he beat up the fridge?

@@Puckix if you watch his really old videos the fridge was his regular daily use fridge. A couple times he would make something so good he'd take a shot on the fridge. Presumably the fridge just died, but he kept it and hitting the fridge just became a regular schtick at the end of his videos. They've just gotten progressively more elaborate as he's gained more of a following. I personally look forward to how the fridge will get abused every time I see his videos pop up. This and his incorporation of Marcus into the videos has just taken the channel to a new level in my opinion. Plus his food just looks (and is, of the recipes I've made) damn good.

That was classic

​@@nickspeck😂😂😂 same with Kentucky Ballistics but with tables

The water boarding was hilarious. lol

Just when you think he's starting running out of ideas😂

Thanks for that!

Well said. Thank you. Kitchens are hard places to work as we know. A chef like "Sonny" makes a fast-paced tough shift just fly by. Team morale is usually through the roof. It makes a massive difference in what can be a thankless job at times.

I find Josh Weismann to be obnoxious, but Sonny is clearly a decent guy

Sir, this a Wendy's

Funny i have worked with a lot of plumbers who came from a restaurant job.

The potatoes don't soak up the fat, or not much of it, but they D) soak up the water content and the salt content) of the butter as they bubble away. That salty seasoned herbed water DOES penetrate the potato, and the result is very different. And as he shows, you end up with almost the entire quantity of butter at the end, no clarified and browned read for other uses. if you were to clarify six sticks until 'dry' (no water content, all boiled away), and weigh that, then weigh the butter reclaimed from the recipe you would find that you used less than a stick. I know because a good two decades ago I had to justify this precise technique to the owners of a catering kitchen I was running. They said 'stock is good and butter is way too expensive'. So I made the dish, did the math, and had them taste their current recipe against the butter confit version. What sealed the deal was we were already making brown butter in mass quantities for other items.

I finally figured it out. I know who you look like with your bald head. Joe Pantoliano from the matrix.

@@charlesparr1611 I see. Thanks for the explanation. So how different is the taste cooked in stock versus butter?

@@windermere2330 Well it depends on exactly how you go about the stock only (or rather almost all stock, I guess) recipe. I used to use a very gelatinous stock we made with a lot of chicken wing tips and chicken feet, the stuff would set to a consistency almost like jiggly was, it had so much body'. The oven temp making the potatoes was set such that the stock would reduce down until it was kind of stick before the potatoes were properly browned. It was delicious, but you had to keep all the salt out of it even though the stock was unsalted, just because even unsalted butter and no-salt-added stock would reduce down to an overly salty residue. That was a total umami bomb, and I liked to serve it with relatively 'light' dishes like steamed fish in paper, or very simple grilled chicken, using bright citrus as counterpoints. the butter poached ones are absolutely rich and have a textural element that is frankly indescribable. You would cut a piece and even though you would expect the potato to be just soft and homogenous, you could feel the delicate structures of the internal tissue of the tuber, bursting between your teeth. It also had a milky buttery scent that just rose off the plate. ironically, the butter poached ones end up being much more subtle than the stock poached ones. Honestly if you can, try both.... Just remember that without a literally escoffier level of over the top wretched excess ingredients for the stock, you won't ever get the richness that the original dish was meant to have. I fthink the butter version evolved because people who didn't realize what 'real' chicken stock is supposed to be like thought the original recipe was underwhelming. It isn't, at all, and it's probably at least as expensive to make considering you need serious quantities of chicken bones, meat, and feet, like 2/3 of the pot should be meat, and it needs to be blanched and washed and then simmered at 190f for 12 hours or so, skimming and removing the fat frequently. Easier to use 6 bucks worth of butter and likely cheaper too, the last time I made stock at home (I've retired from professional kitchens many years ago) it cost almost 25$ to get 8 litres of stock at this level... you would use at least a litre and likely 2two for the spuds.

@@charlesparr1611 I see. When I do make chicken stock on my own I only simmer it for a few hours. It’s nowhere near as good as a processional chef’s chicken stock. I’ve even used the instant pot to do a quick chicken stock. I think I shall try the butter method soon when I have the energy. Thanks again Charles!

Pommes Anna

And it still hasn't talked.

@@philmann3476 😂

Couldn't it be turned into clarified butter easily since it was already melted down like that?

Fondant is the worst style of potato I have ever tried. Watch the video again. See how he has to put rosemary salt on every single bite? Yeah that's because they are the most bland thing ever on the inside. None of the flavor gets inside the potato. All the other style are waaay better