Why RESTAURANT Mashed Potatoes are Better 

I love how people always ask "Why does restaurant food taste so good?" and every time a chef is asked, the answer is always "Butter."

Shout out to kerrygold butter 🇮🇪 one of our finest exports 🤌

The ultimate restaurant hack is making people believe that restaurant food is better than food anyone can make at home.

Personally I add 90 percent butter to 10 percent potatoes for maximum flavour

A pretty critical thing that I've done at every restaurant I've worked at is use *melted* butter, usually heated up with the milk, it makes it much easier to incorporate into the potatoes, meaning that you have to fuck around with them a lot less to mix it all together, the less you fuck around, the less chance the starches have to turn to glue, lots of places also pass their potatoes through a seive, making them perfectly uniform in their smoothness on top of ricing them

Yaaaasssss Yukon gold is almost always my go to for my mashed tadies

I once went to a potato restaurant, in Germany, and they made the mistake not mentioned here, when you use a hand blender just a little bit too long, the starch will come out, and the dish is ruined. The thingy used in the video is the way, I have one without the case, just a handle, it can be applied directly in the pot. After cooking the peeled potatoes, you pour some water away, add butter, some nutmeg, salt, smash 'em, in the same pot, and that's it, at perfect temperature! Save some cooking water to add it after the meal to the leftovers. These would get too stiff, if you don't add water now. Leftover mashed potatoes may be fried in Butter. "Aufbraten". Search for "Mama, warum bekommt Herr Weber Püree aufgebraten?", a German cinematic classic.

Can you please do a video on your stove stepup im having trouble finding something like it or how it works 😢

Today I learned about potato presses. Thanks man.

They can accommodate plenty of salt, there is a sharp line when too much is too much.... I'm a fan of skins on, chompy with some butter and garlic cream.. 😋 ❤❤❤

Why do these tiktok guys use Bluetooth cook tops like wtf... How are they cooking it on top of a cutting board

My mashed potato game bouta blow when I do this.

What the name of that thing your cooking on

You never miss

That part at the end tho. Gravy on mash rocks, I will gladly enjoy it.

Yummy 😋

I was going to make a joke about scraping the mashed potatoes to determine crispiness, but he beat me to it at the end. My own foolish mistake, thinking I could go toe to toe with such a sigma male legend of an internet clout hunter.

There's a local deep fried chicken & duck in my country (without batter/crumbs) that freakishly more delicious on the street stalls than your own homemade ones, even when you put the best ingredients. Turns out, the difference is that the street stalls use the same oil, over and over again. The repeated infuse of chicken/duck fat with herbs makes it full of flavor. I mean, just like in this video, you probably won't lasts until 30 y.o. if you keep eating that but damn the taste is to die for.

May I please have a link to purchase the Bluetooth burner you're using?

What is that electric burner name???!!!!!!!!

Bro had a foodgasm at the end💀

Finally the directors cut

Would it be much creamier with heavy cream instead of milk?

You have some smooth potatoes. The food looks good, too.

I did these crazy smooth potatoes for Xmas dinner last year.. the guests could not stop saying how good they were.. they were better than the rest of the dinner I think. Highly fattening but hey what about Xmas day is not over done anyway

I showed this to my gramda ,senpai and she said potato should be soup!

“ istg if u put gravy on this 😡” “it’s okay enjoy your food u payed for it” 🥺

I was told 3-1 pounds of butter…it comes out great. I stopped the ricer tho, comes out a little too thin for my liking. I just do an electric mixer

It's all the butter

i used to work at texas Roadhouse, and they actually put butter in everything aside from salads its the only thing they dont

Bro gravy and mash go hand in hand but bet ill be trying those tater skin crumbly things 😅

"Equal parts butter and potato, which is kinda epic"

Even restaurants can’t beat my gramas cooking.

Add a couple egg yolks to get that ridiculous creaminess👍🏾

I always get asked why the wing sauce at my restaurant is so good. I tell them "it's a secret"... ...the secret is 6lbs of butter 🧈

do miyazaki potatoes

Trick question, restaurants use prepackaged bags of mash 😂😂😂

_paid_ for it.

If thats half, im putting half of that half... 😂

Thats how i make my mash, but I use more butter and no milk.

"enjoy your food, you paid for it" finally someone gets it

Also, adding egg yolks brings a creamy taste & texture too...

If you are doing equal parts butter and potato you might as well call it "mashed butter" 💀

I only buy Yukon gold potatoes

Only Kerri gold butter and whole milk or cream.

Definitely agree with the butter and Yukon gold and seasonings. That said, I want a few chunks of potatoes and skins in mine. This blender paste is not enjoyable. I want my taters flawed.

When it look like you can put the shit in a toothpaste tube, you know it's bangin

Use evaporate Milk for a creamier taste

I only make potatoes like this. I eat it 14 times a day.

Equal parts butter and potato isn't just allegation. Some really do.

I will boycott any restaurant where I find out they are using equal parts butter to potatoes

Payed :)

Why mashed potatoes at restaurants are BUTTER

*paid

That consistency of mashed potatoes keeps making me think of baby food. On another note, can mashed potatoes be considered baby food?

Mashed potatoes is a butter sauce.

Why does restaurant food taste good? It's always fat (butter, oil, whatever) + salt. That's it. Get a mixed bag of frozen veggies and if you fry it with enough fat and salt it will taste delicious even if you don't like veggies. Spices are the cherry on top but fat+salt is the main thing for tastiness.

I honestly don’t get the hype surrounding Yukon gold. I like my mashed potatoes a little chunky.

Close but that’s not how we do it

Maybe he paid for it but he didn’t pay for the money

Too smooth, too liquid Its a puree

What is the Thing on which he is cooking 🤷😮

Wait you're not 35? I'll be damn

guess who's first now daddy

Nahh resturant never make potatoes better then mama, them resturant tatoes suck

Steam potatoes. Not boil.

Actually my mashed potatoes taste better

No, my Irish moms are better 😊

Just don't mix it too much or that shit will turn into glue. Tasty glue but hopefully you're out of your glue eating phase by now.

My fanny hurts

If you were serious about cooking, wouldn't you want like regular gas burners for your cooking? I figure it'd be like having a digital drumset over a real one if you were a drummer

Dude punched himself in the mouth?

why do Americans pronounce 'herbs' as 'euhrbs'?

The only restaurant mash potatoes ive had are from churches chicken and kfc and they both suck. Especially kfc it tastes like piss

Never in my life have I had restaurant mashed potatoes that are superior to what has been made at home partially because we use milk and butter,, but the rest is because of skill,, I put myself through college working in a kitchen with two red seal chefs both of which were my age and neither had ever cooked before school I don't want to burst your bubble but what they teach you in school is completely useless,, I had to fix every steak that got sent back because the Red Seal chefs couldn't cook them right😂😂😂

Please throw away the peels they aren't edible. The reason you peel potatoes is to get rid of the poisonous part.

The fact that you don’t make your own butter is , perturbing …😫… 🤔🚩

lol, deliciously disgusting amount of butter!

This isn't mashed potato, it's a fucking puree. Give me some fucking texture, I didn't order a god damn soup.

You wanna live to be 35? It's not the 80's, grass fed butter like that kerry gold is good for your heart health. Ditch the milk and add cream, you can make mashed taters 3-4 days in advance if you use sour cream along with the butter. They reheat incredibly well in the oven and taste fresh.

Heating up cream/milk with raw garlic is going to give your mash a raw garlic flavor. You're not bad, but you do some poopy things. The goal is to create and build flavors, not make potatoes taste like raw garlic.

Bro said he wants to live to atleast 35.. very ironic that I'm the 35fth comment for this video...😑😶🙊🥔⚰

this vidya is false. the key is bluetooth burner 🤌