3 Michelin Star Mashed Potatoes At Home

Can you believe that these are that good? They're amazing omg
#shorts28 #shorts #potatoes #mashedpotatoes #joelrobuchon #finedining #michelin #easydinner #recipes

[@HaIsKuL]

"Your mashed potatoes are so good." "Thanks. It's mostly butter."

[@jordanbridges]

Probably why it melts in your mouth.

[@jordanbridges]

@@Dont_click_this_profile-v8j Don't worry, I won't. I'll just block you.

[@deadinside1000-7ghoul]

tastes like heart attack ✨

[@zepago4253]

Hahaha. True!

[@ungabunga6735]

It has 50% butter to 100% tater so it’s mostly tater

[@lukespacerunner2871]

Bro didn't make mashed potatoes, he made mashed butter with potatoes

[@KinDiedYesterday]

Excuse me, there's some potato in my butter

[@anshurani7894]

A literal heart attack in a bowl , sends you to God for even better food 🤗

[@mostly._.human2275]

psalms 65:3. 😊😊 even though we are overwhelmed by sin u forgive them all😊😊😊

[@verytonk]

​@@mostly._.human2275 psalms 65:4 thou shalt mash potatoes, not butter. psalms 65:5 thou shalt stop posting irrelevant bible verses in youtube comment replies. psalms 65:6 yes, i am aware that this is not how the bibie usually works. psalms 65:7 this youtube comment was sponsored by RAID SHADOW LEGE- psalms 65:8 thou shalt not play raid shadow legends. psalms 65:9 why am i still here?

[@JunPun616]

@@verytonk proud of you

[@raindown6702]

How to become a top chef: spoon feed people butter

[@Whiskers--5]

Yeah people use SO much butter for creamy mashed potatoes

[@bennymountain1]

Add sugar if they're not satisfied.

[@DowntownTasty]

And salt. They always use so much salt. Ugh.

[@cowbird6955]

​@@DowntownTasty yaa they should be using msg

[@xyzedits1]

@@cowbird6955 msg isnt a substitute for salt

[@wendler2117]

Remember everything you love at restaurants that tastes so good is cause it’s absolutely full of butter oil and salt ❤️❤️

[@metagirl2573]

Yeah it’s so unhealthy

[@aeea3306]

I'd rather live unhealthy than eat cabbage salad for the rest of my life

[@kiwimiwi5452]

​@@aeea3306 that's a vibe just make sure it's not TOO much so you get to enjoy it longer

[@jdamqueen]

@@metagirl2573 there’s nothing unhealthy about oil salt or butter if you have it in moderation

[@acookiegimme4894]

@@jdamqueen there's no such thing as moderation in a dish like this

[@evoandy]

Adctually the secret to Chef Jöel’s pomme purée was the ratte potatoes. They make a HUGE difference. No other potato can be used to replicate his dish.

[@v4v819]

Pomme means apple...

[@yvetteblack9370]

@@v4v819 pommes de Terre

[@yvetteblack9370]

@@v4v819 Apple of the earth

[@DenisSalmon]

Yea

[@steaksavoureux2656]

Yes THANK YOU ! All these NA content creators and cooks are saying it's a matter of technique et recipe but that's not it. Ratte potatoes are not your typical fluffy potatoes that are good mashed, they are instead really "lean" and flavourful and Joël Robuchon's recipe was unique at that time because he used a untypical ingredient for something as simple as mashed potatoes.

[@KatienMac]

When I was super young I went to my friends house and they served almost these exact potatoes they just added bacon grease. That was 13 years ago and I still think about those potatoes all the time. Best I’ve ever had.

[@Taz_Olson]

frying potatoes in bacon grease is seriously one of the greatest things a human can eat. Guarantee that those were probably better than this overly buttery taters

[@homelessgunner]

How many of that family still alive bruh 💀

[@ghostdagreat]

Yep! My family adds goose grease (?) And it's sooo good

[@Fitz1993]

​@TazOlsonIRL Yeah man Im sure they were better than the mashed potatoes made in a three Michelin star restaurant...

[@xxdragonrenderxx]

@@Fitz1993 I dont think the michelin stars magically makes butter, milk and potatoes any better than butter, milk and potatoes

[@phantomgaming2298]

Damn, he forgot the butter.

[@ligier]

i know :( used too little

[@Mr-T-green]

Wym forget the butter he put in a lot of it

[@phantomgaming2298]

@@Mr-T-green oh it was definetlly not sarcasm

[@Mr-T-green]

@@phantomgaming2298 oh​ i​ thought​ he​ didnt​ put​ enough butter

[@duck6770]

Amazing no war in the comments was bout to expect a war to breakout in this comment section

[@J-jizzy_]

The name of this dish is “mort délicieuse” which means “delicious death” as this much butter will quickly kill you, but you’ll enjoy every last second of your life 😅

[@Lavenderdoesart]

💀

[@graysonwilliams4826]

Butter is actually not at all bad for you. Its far, far better for your health than all the seed oils that they have now.

[@J-jizzy_]

@@graysonwilliams4826 I’m in medical school. Yes butter is bad for you. It raises your risk of heart disease, as well as a condition called atherosclerosis which (depending on where it is) leads to either a heart attack or a brain aneurysm and stroke. Any fat that is saturated leads to these risks; any fat that is unsaturated minimizes or even reverses these risks. Unsaturated fats include seed oils. Please don’t spread your misinformation.

[@1984HasCome]

I always love it when people (most) keep blaming the one thing whose consumption is in constant decline as every single health risk factors keeps increasing with the replacement of butter with seed oils. The propaganda compaign that led people to dish out butter and eggs must have been a massive operation to keep people this irrationnal!

[@1984HasCome]

@@J-jizzy_ When the industries using the seed oils, sugars and grains to make all of their produits are the ones financing the studies and the institutions recommending those products, can you really trust them? About the 2 decades, their production started more than 100 years ago but their consumption greatly increased about 40 years ago, coinciding with the sharp decline in health in the countries using them, it is important to look at real world data, not studies with conflict of interests that can easily be done to prove anything

[@killer52lt]

The are leaving out a KEY ingredient. The type of potato. Yukon gold.

[@johnseppethe2nd2]

The secret is not butter. Its the potato variety that matters. In this case Robuchon used Ratte potatoes

[@Jackjack-kr1cz]

!!! was looking for this comment

[@Loki.God.Of.Mischief]

Yes! Those are the best kind I feel like they taste a little bit sweet that's why I like them.

[@justalonelypoteto]

I can tell you, with a high degree of certainty, that the artery clogging amount of butter in these absolutely matters

[@baadlyrics8705]

​@@justalonelypoteto yes youre right.. but so do the potatoes, and the way its made.. i mean, i would guess every detail matters

[@johnseppethe2nd2]

@@justalonelypoteto it does matter to some extent but the variety of potato is really important. If you use a mealy variety of potato there will be more starch released and the end result will be fluffier on the tongue. Whereas waxy varieties of potato will not have that so it has a very unique texture preferred in fine dining

[@Crownwinner]

That looks so scrumptious

[@ligier]

it is indeed scrumptious!

[@louisquartersson4555]

I have never seen anyone type scrumptious in this context

[@DefinitelyNotAFerret]

You’re so right! And the mashed potatoes look delicious too ❤

[@certified_crab]

Scrump-diddily-dumptious

[@Jade--46]

@@louisquartersson4555 I’ve never seen the word scrumptious typed before

[@saanvi_taylorsversion]

"would you like some mashed potatoes with your butter sir?" but seriously that looks really good

[@billysbigworld6166]

More like "Would you like some butter with a side of mashed potatoes?"

[@saanvi_taylorsversion]

@@billysbigworld6166 LMAO

[@doggycatalan]

Those looked delicious but I'm not tryna pay for a heart attack 😭

[@GirrlyCreeper]

As a regular maker of mashed potatoes I can confirm the #1 ingredient is butter and if you like Garlic then add a bit of that too mmm

[@deathbysponge3300]

If you need a ton of butter in your mashed potatoes the simplest answer is that you probably just don't like mashed potatoes any real cook (not these restaurant Playboys) if you need to add a whole lot of different ingredients to a meal you're not making it taste better you're making it taste different

[@smhgaming3259]

​@@deathbysponge3300lmfao you think you know more about cooking than Michelin star chefs is hilarious

[@deathbysponge3300]

@@smhgaming3259 A Michelin star is not about how good you are in the kitchen. It's about how popular your restaurant is. By weight, this dish is literally more butter than it is potatoes.

[@Monjacu]

These are technically not mashed potatoes but Pommes Purée. The kinds of potatoes and butter are also vital for consistency and flavor. Even the salt has to be taking into consideration. Kind regards, a Belgian chef.

[@kevinf8439]

Agreed. In Germany we would call that Kartoffelbrei or Kartoffelpüree and mashed potatos are Stampfkartoffeln.

[@kialuvsyoo]

it' literally mashed potatoes though. They just also have a fancier, more specific name.

[@Merilirem]

@@kialuvsyoo To be fair, half of it is butter.

[@banina1836]

Aardappelpuree 😋

[@mishalieven1712]

​@@kialuvsyoo the consistency is different. You cannot call apple puree mash apples.

[@Xonides]

My cousin has something he calls “Thousand Mash Potatoes”. It’s just mashed potatoes with your usual butter and a splash of milk, but he will literally stand at the counter for 15 minutes with a fork, a masher, and a little silicon spatula mashing and mixing until it has “no lumps”. I should tell him about the strainer meta.

[@KEGLY7]

Potato ricer(you would need it to make gnocchi) will give a nice potato puree, the strainer is next level

[@teeth_denier]

bro is a stand user

[@No_one00000]

I want a picture of his fore arms

[@littlejackalo5326]

sTrAiNeR mEtA

[@Goozero1]

That's a dedicated and focused individual right there

[@VentiVonOsterreich]

michelin star dishes don't need to be complicated to make, sometimes they just need to be absolutely delicious

[@Wingsaber]

Sometimes they just need to have an ungodly amount of butter

[@tomkeane4665]

I would argue that they need to be delicious a little more than sometimes to be a Michelin star dish

[@jaydena6297]

​@@tomkeane4665 then what else?

[@LILAC_CHAOS]

​@@jaydena6297 they need enough butter to clog the Mississippi River

[@FullMoonOctober]

Southern cooking law: if you don't put in enough butter and salt to make your doctor smack you then it's not good enough for the dinner table.

[@ItsAsparageese]

Same with Irish cooking in my experience lol. If it's not slathered in dairy fat of one or more kinds, how can it be food? 😂

[@Tythebehemoth]

Throw in some heavy cream, a spoonful of sour cream. Best potatoes on the planet.

[@ohadchernofsky9585]

It was so good❤❤

[@Lysus]

One thing to note. Use ratte potatoes if you can. These potatoes aren't typically used to make mashed potatoes because they're waxy potatoes but this is the potato that Robuchon said he uses for his Pomme Puree recipe in an interview. The flavor is amazing with ratte potatoes. You could also use Yukon gold but it's not the same. I always make sure to pick the menu with Pomme Puree whenever I go to Robuchon, I can never get enough of it!

[@MegaPaco04]

You can't tell a potato type by look, most potatoes look the same, except for baking potatoes

[@Lysus]

​​​@@MegaPaco04 and that doesn't have anything to do with my comment??? I'm just saying that ratte potatoes are the ones used in Robuchon's recipe and it wasn't mentioned in the short what kind of potatoes were used, so best to just have that here for people who want to try the recipe. Also to an extent you can tell, cause last I checked, ratte potatoes and other fingerling potatoes look different from Yukon Gold potatoes, and it's very likely he used Yukon Golds cause they look just like what he uses here and they're one of the most common potatoes used for mashed potatoes. Also baking potatoes look similar to each other. Russet potatoes are the most common potatoes for baked potatoes but there is also Idaho potatoes which looks just like Russets so your point about baked potatoes is also just wrong.

[@austinch3]

​@@MegaPaco04tell me you know almost nothing about potatoes without telling me you know almost nothing about them 🤡😂

[@julienmarie_personal]

Totally agree 💯. Also french butter should be used. Cultured and higher fat content :)

[@baadlyrics8705]

​@@MegaPaco04 dude i hope you are just a kid and will still learn.. cause if youre a grown human and wrote that comment then .. damn.. idk what to say

[@RealizeFX]

How my granny used to make it: add an egg,nutmeg and fry up some small diced bacon and onions to throw in there. Best thing ever.

[@maxsara8623]

How did she add the egg?? While you’re cooking the mashed potato or after?

[@filipburic5194]

That's how my grandma did it too 😅 where are you from?

[@marshmallow4646]

that sounds good I'm gonna try it

[@Merilirem]

@@maxsara8623 I would assume you stir it into the hot potato mash while its hot enough to cook the egg. No expert but that is usually how adding an egg works. Like when you add an egg to rice.

[@SturmRatt]

I presume it didn't have as much butter as potatoes aswell

[@DanielHartz]

The real secret isn't the butter, it's the potato selection. Chef Alex covered this, too.

[@mayn90s19]

Russet ?

[@personwithopinions3402]

Just a excuse to spoonfeed People butter. Source ?

[@jacobboctor3600]

@@mayn90s19 ratte potato

[@jonathanshapiro6593]

Yeah but it’s also the buttet

[@yxvngghxst8877]

Yup watched that entire vud

[@deadlyjaguar89]

I would literally eat a plate of mashed potatoes if there was loads of butter mixed in Fucking love potatoes

[@ronieGirl327]

I love a little potatoes with my butter! Nothing wrong with that!

[@TheSaucyBoi5683]

A few things from someone who made them everyday: 1. Yukons arent the potato you should use as theyre still a little too starchy, despite being "waxy" 2. You dont need to dry them as the whole technique is gently boiling them so as to leave the skin intact and prevent any water from soaking in. 3. You need to peel and make them almost *immediately* after pulling them from the water as they get thick and gloupy if they cool down. 4. Same thing applies in the butter process, as once theyre peeled they need to be finished asap with minimal "mashing" or movement so as to keep the starch low. 5. The strainer can help bust usually ends up overworkimg the potato, so youre better off just using a good ricer when theyre fresh from the boil. 6. You can actually add butter up to equal the potatoes weight if youre careful.

[@richmondvand147]

the variety of potato is the Ratte

[@beezzarro]

​@@richmondvand147 where do you get those?

[@HendersonHinchfinch]

@@beezzarro France

[@aircastles1013]

Thank you Parker, potato person extraordinaire! You can never stop learning how to make mashed potatoes better. My life changed when I was 17 and visited a friends house, and I saw her mum add grated cheddar cheese to mashed potatoes. My God. Also I have used a fork for my whole old life and I can make it just as good as a ricer, it is a bit slower but easier to wash up 😂. Lazy…..eat too many potatoes….

[@elisa6212]

​@@beezzarrojust use new young potatoes (small ones)

[@diamond5914]

One of the things that is needed to be mention is the type of potatoes, Alex figured this the hard way and Joel used Ratte potatoes

[@alejandrocanales-baeza7430]

Yes exactly. The real ones know

[@devonwelch8014]

The best mashed potatoes I’ve ever made, I called roasted mash potatoes, are basically the regular process, but instead of boiling I bake the potatoes, and instead of minced garlic cooked in the milk I roast a whole head of garlic. I’d definitely recommend trying them this way, they’re the best in my opinion.

[@ItsAsparageese]

Just tossing this out there for anyone who hasn't tried it -- if you love garlicky mashed potatoes, I highly recommend playing around with adding rosemary. I also love dill on potatoes (usually on baked pieces of red potato) and I haven't generally mixed dill and rosemary together (just doesn't sound good but idk maybe it is) ... But rosemary, especially with plenty of garlic, is totally underrated as a mashed potato flavor option.

[@miram2053]

This sounds good!

[@sneakerhead4770]

I usually just fry some minced garlic in olive oil lightly brown it and put it in the mashed potatoes with the oil as it will carry some of the flavor from the garlic. Not a crazy amount of oil but enough to carry some flavor. Typically I would add garlic powder also and a little onion powder some black pepper salt milk a little cream lots of butter

[@__beinluv]

i've always made mash potatoes like this and man they're the best thing ever

[@thomasmohn8151]

Fun fact about Michelin stars, they’re a silly little rating system and was made, and is still owned by, Michelin Tires.

[@notebankai]

my recipe: - boil the potato - mash it - add spices - eat edit: heres the more described version since some bozos think you need to eat sweet creamy potatoes - boil until soft - mash them - make a paste with mustard oil, red fried chillies and onions - mix it good - eat with rice

[@beanbean5019]

really no milk at least?

[@blindtreeman8052]

You forgot the butter

[@YoutubeCommenter1]

Does not sound good

[@extra_ram_noodles]

Same but with corn and kidney beans.

[@riosanchez5537]

Breh just roast garlic with half a stick butter, add to smash, smash, add heavy cream, smash, good eats

[@mist4488]

The secret is not the butter, instead it’s the potato joel used in his recipe. The ratte potato is what makes the dish so good

[@happy_creeper]

Your mashed butter is very good🤤😋

[@MynameisS_A]

I swear to god cooktubers can make me crave for literally anything.

[@michaelli925]

Ive always been more of a fan of chunky mashed potatoes. The texture is perfect when its not completely mush

[@Tacospaceman]

As god intended. Source: *Idahoan*

[@APHAS1A_]

i stand by this statement. will also say that boxed mashed potatoes will never surpass homemade

[@asutosnayak1030]

i love how mashed potatoes everywhere around the world means "creamy, no lumps, pureed potatoes" , but in India, aloo chutney (mashed potatoes) is chunky, we like it chunky and spicy and very flavorful.

[@bunbynoysmiddleschoolaltacc]

I prefer my potatoes chunky as well! Shalom 🙏☺️

[@Tacospaceman]

And as an Idahoan I must say YOURE ENJOYING A “MASH” as it should be. *Mashed.* not puréed like doofus Gordon Ramsey prefers. He’s a great cook, unless it’s mashed potatoes.

[@ZebraLuv]

​@@Tacospaceman you're objectively wrong. no lumps. the whole point is not having to chew. perfect for hangovers and toothaches.

[@Tacospaceman]

@@ZebraLuv then it isn’t mashed potatoes. It’s blended or puréed, I’m 100% correct, technically, which is the best kind, and objectively too. Just Because heterogeneity is optional, doesn’t mean you should drink your steak, sandwich, cereal, or anything else for that matter,

[@B0nd3n]

Its not mashed potato without the lumps, why do they call potatopuree, mashed potato

[@Nachtiu2]

"The thing that makes this butter so good is that they have an insane amount of mashed potatoes with them."

[@dvysharma]

385 likes and no comments!????!????!!!!! Let me change that

[@FlamaAce]

​@@dvysharma why did you change that

[@dvysharma]

@@FlamaAce because it's a free country and a free platform and i will do what I want Go to he ll

[@chrisjosh2675]

​@@dvysharma WHY SHARMA WHY

[@abirrahman9240]

​@@dvysharma whyyyyyy!!

[@DailyGlamour0395]

“Oh no, I feel my heart stoppin”

[@Monsterz999]

Heart attack speedrun

[@freddyb2k4l47]

That’s how a bunch of restaurants makes their food taste better…lots of butter…or they also use lard.

[@shkooling]

Legend has it he was dealing with memory issues and kept forgetting if he added butter or not

[@JossyFoop]

The best way to make mashed potatoes is to add a teaspoon of corn starch, mash and pound them while dry for 15 mins, then work in the butter and milk - without adding to much of either. Gorgeously balanced and silky smooth, with a chewy and velvety texture ❤

[@Tacospaceman]

If you use a starchier variety of potato or let it rest before adding to the plain mash, you’ll get a slightly heartier texture

[@JossyFoop]

@@Jonathan-rw8uw it seems to work better for some reason

[@animetrainingarc]

these aren't mashed potatoes, this is a buttery potatoe sauce. I approve! 👍

[@lilynyoni9996]

“When in doubt, add more butter” My Aunt

[@odysseus2k1]

mashed potatoes❎ mashed butter✅

[@zsigmondkara]

Finally somebody cooking the potatoes with skin on.

[@anthonyclarke2076]

Been doing this lol I use some Kerry gold and grassfed milk . They are insane

[@vincere4591]

Butter really carried some potatoes tens of Michelin stars high. That just shows how good it is. Margarine could never compare.

[@quantumvideoscz2052]

Nope. The secret is actually in the potatoes. Robuchon used the Ratte variety, which no sane person would normally use for mash, but when done this way, they end up perfect. Alex (French Guy Cooking) figured that out the hard way.

[@vincere4591]

@@quantumvideoscz2052 I still think the butter contributed a decent chunk of it..

[@justalonelypoteto]

​@@quantumvideoscz2052 dude don't act like they would taste even remotely as good if a third of the bowl wasn't straight up butter

[@mook_butt8037]

The pommes purée at Joël Robuchon’s restaurants are incredible, but you really can only have a small amount because they’re so rich. And this is coming from someone who absolutely loves buttery mashed potatoes.

[@rtemper]

Who knew that adding more butter would make it taste better

[@Eris_Strife]

Along with golden potatoes... They're already buttery on their own! Love em!

[@warmooze]

1. Don't cook them, bake them in their peel. 2. Boil up cream and butter with loads of salt, white pepper and nutmeg 3. Peel and put through a strainer 4. Pour hot cream mix into your hot potato fluff and fold with a spatula until everything is well absorbed

[@RatteASKiller]

The nut meg really makes a difference

[@erensametkaratas6593]

If you add some cheese in these, you'll have heaven in your mouth

[@nomerc3859]

U will go to heaven with adding more fats:)

[@erensametkaratas6593]

@@nomerc3859 you say this under every unhealthy food video you see on KZbin?

[@JustAnotherGuyOnTheInternet]

So much heaven in your mouth that you'll travel to heaven itself

[@nomerc3859]

Nah I have work to do

[@facundorivas4632]

No, believe me, if you use ratte potatoes you'll be tasting the cheese, not the mashed potatoes.

[@SaNd_HaNiTiZeR_]

✨Cooking like a chef l'am a Five Star Michelin✨

[@felixs_not_raw_egg]

I knew I’d find one of us here once they said the word “Michelin”

[@MinorityHunter516]

"would you like a drink with your mashed butter sir" "no thanks"

[@ritagoforth2317]

And I can feel THE GERD bubbling up in my chest because of the butter!!!

[@angelahartzell92]

That would be my mom saying this exact thing 😂

[@Sinthel-1]

Very random but I just played minecraft for 30 minutes while having this on in the background. I couldn’t be bothered to turn it off because having someone talk about potatoes for that long is just great!

[@Allienameless]

wth 🤨

[@Skeptical_Numbat]

How did you reheat them? I've found that microwaves tend to make them crack & the butter separates out - then you have to whisk them for a bit to reincorporate everything. I prefer a fairly heavy mash, so use 50/50 milk & double cream. Also, white pepper is the key to greatness.

[@321findus]

Just so you guys know, there's basically no difference between 1-star food and 3-star food. The 2nd and 3rd star has more to do with service, the location, theme, etc.

[@user-up4vd5ov8x]

Butter is the golden ingredient in all kitchens

[@RizingHorizon]

With the amount of dairy in it it’s legit just potato ice cream at that point

[@Amlink]

Adds five hundred metric tons of butter and wonders why it’s good

[@Afghan-Footballer]

“First bite tastes like heaven the second takes u there” Vibes

[@auraballoon]

Ick.

[@Afghan-Footballer]

@@auraballoon ?

[@RememberPOGS]

All I can think about is how much all that butter will make me shit.

[@ligier]

it's worth it trust me

[@j.t8529]

Not worth the heart attack

[@Shavallalah]

Bro got to relax eating mashed potatoes like that

[@Bananawater2003]

“Waiter! There’s mashed potatoes in my butter”

[@insectromero3963]

The healthiest American dish. I love it already.

[@stephenwu1524]

…created by a French chef

[@BaldKiwi117]

It's French and I'm pretty sure mashed potatoes are older than America.

[@Blackmello]

​@@stephenwu1524 you missed the joke 💀

[@starvinghub]

​@@Blackmello what was the joke?

[@Blackmello]

@@starvinghub the stereotype (which is isnt fully false) is that Americans eat really bad and fatty foods. They're basically saying this like the healthiest food we have cause we eat so bad 💀

[@seth9675]

We add raw eggs to our mashed potato right before we cook them so it’s super creamy. I recommend giving a try if you like super super creamy

[@datekokarasuno4206]

So ur telling me that my mother always cook three michelin stars mashed potatoes ? I literally ate these mashed potatoes all of my life ! No wonder they are soo good 😂

[@andrewwebb624]

Damn this looks good as fuck and pretty easy

[@booleah6357]

Waiter: here's your butter with a side of potatoes.

[@GoodVolition]

Sir, I think that's the secret to all good mashed potatoes.

[@nanoslayerRenLaz]

How to get a heart attack speedrun Best time: 69.420 seconds 💀

[@justingraves1291]

Good lord literally heart stopping

[@samgaither793]

for anyone wondering why food is better when you go to a restraunt its that the food has a shit load of sugar, salt, and oil or shortining in it.

[@Roseline_10]

This is the type of meal you can have once before having a heart attack😂

[@lloganveith5192]

I literally felt the flavor in my ❤️😊 If anyone needs me, I'm at the ER

[@pureskill123]

Arteries: "And I took that personally"

[@bylerhyunlixwangxianstan5631]

when it's 3 star michelin but you stan a group with a 5 star michelin member

[@Ryu.3125]

Felix

[@Kim-03]

These literally just look like the instant mashed potatoes I made in foods class in seventh grade

[@mynameisnotcory]

Turns out my grandmas mashed potatoes have a michelin star

[@saadat_ic]

As far as I remember, those restaurants were using special type of potatoes called Ratte. That was the main 'secret'.

[@ExtravagantEthan]

Ah yes, a potato ricer. The widget in every American kitchen

[@simonbirrer958]

The most legendary chef: "lmao just put 3 sticks of butter in"

[@dominations9303]

“Shit, I forgot the butter”

[@taigafaiya1298]

The quality and type of the potatoes and the butter plays a huge part in the end result

[@notyou5300]

That looks so delicious it looks like it has the consistency of soft serve ice cream.

[@therealDawnBarton]

I thought that's what it was at first glance.

[@colbyduhaime6406]

NAH, TOO SMOOTH

[@ISLTransport99]

instructions unclear i have a heart attack

[@karinhopper]

French chef died from eating too much mashed butter"potatoes"😂😂

[@austinroberts4393]

Went to the Vegas restaurant. The potatos were okay. The saffron bread is the real star. Straight fire! 🔥

[@crisissys6035]

“Insane amount” when you use that amount normally 😭

[@ilhaamfoster4617]

Ever since I watched a chef put mash potato thru a strainer I've NEVER looked back. Takes time but 1000% worth it. So Smoooooooooth 🤤

[@DonNoHikari]

That consistency is crazy. Straight up ice cream level

[@orgiltemuujin2136]

31 Michelin stars? More like 31 heart attacks

[@ES_ETP]

Glad he went light on the butter this time

[@Powerrhouse]

Amazing 🤩

[@unknown-xg7ng]

First bite tastes like heaven🤤 Second bite takes you there

[@trashytrashpanda680]

My lactose intolerant digestive system is screaming

[@jwal13]

That looks amazing! Definitely going to try it out!

[@eliaskoudounas2108]

Bro this is how my grandma makes it for at least 70 years

[@willlindquist8415]

Just made these and they are so damn good 🔥 family eat all that was made in 15 mins! Beyond worth it!