5 of the BEST Mashed Potato Dishes From Around the World

[@charmwitchcraft816]

Perkedel kentang is Indonesian dish inspired by Dutch cuisine verkadeel during their colonisation, the taste is perfect fusion and every family have similar recipe, my family is chinese indonesian and more peranakan & heavily influenced by Dutch recipe so we put a lot of nutmeg, peper,salt & minced meat beside the potato and we use crispy fried shallot & no garlic 😊

[@miamiranti9885]

my grandmother also add minced beef into her perkedel..one time i tried making perkedel with minced chicken, somehow everyone at home didn't like it 😅

[@YumAyam]

@@miamiranti9885 i did that as well and regret it. It’s odd how corned beef taste better than chicken even beef floss taste better

[@Cumogemot]

Dutch made it, but Indonesian mothers made it perfect

[@giantkuma666]

Perkedel is united of potato and egg..🤣🤣🤣🤣

[@LunaVespertine]

I’m Dutch and just wondering if you mean frikadel instead of verkadeel? In modern days we mostly know the frikandel (with an n), which is a sausage-like, super processed and fried meat snack, which seems very far removed from perkedel. I know the origin of that is the frikadel (without an n), which was some sort of fried minced meat patty. I haven’t heard of verkadeel, but there definitely is a lot of Dutch-Chinese-Indonesian crossover cuisine, as you explained. I was just curious on the story here and if I’m imagining the correct thing 😊

[@luluartistika4722]

Oh Beryl, you can make donut with mashed potatoes. In Indonesia we call it donat kentang. The mashed potatoes makes the donut texture more soft but chewy.

[@romyph]

i‘m a simple woman, i see beryl & mashed potatoes, i click

[@fergustheragamuffin5091]

Same here😂

[@laurenaf8367]

Same 😂🎉

[@ms.annaware8149]

💯

[@therewillbecatswithgwenhwyfar]

YESSSSSSSSS

[@IneptArtist]

Ditto 😊

[@rethiasyahril]

The first time I learn to make perkedel, I used left over mashed potato and it hasn't shaped that good. So I asked the one who teaches me cooking, and told me to fry the potatoes instead of boiling it. Because if it's too wet, it will be hard to shape and will be broken easily when you fry it.

[@untadagang6172]

True. Actually our perkedel made from potato wedges, not mashed potato.

[@YumAyam]

It doesn’t taste as good when you fry it. We can make the perkedel with boiled potatoes and add some flour to the batter, it tasted different tho. but if you wanna make it more healthy then boiled it

[@rasnaina1910]

I tried couple of times but why is my perkedel always had this wet oily texture inside? And crispy on the outside.. i chopped the potatoes into small pieces so they all got cooked well, but when I pound them to soft.. and put seasoning and use beaten egg then deel fry it, it always came out this wet texture inside.. I want it to be dry inside and crisp outside.. just like how I used to have them at school when I was little🙁 but idk what I did wrong

[@YumAyam]

@@rasnaina1910 did you boiled it? If you do, then make sure to drain it very well before you mash it and you should only use egg yolk no white egg, bcz the white egg absorbs oil and add some flour. If you fry it don’t chop the potatoes into a small size just cut it into a big chunk. Actually it’s better to cut potatoes into big chunks instead of small chunks bcz it’ll absorb water and oil. And when you fry it it absorb more oil

[@yuliadwi4691]

@@rasnaina1910usually we fry the potatoes not boiled

[@hananurra6122]

My mom said the reason we fried instead boiled the potatoes when making perkedel is lots of moisture gone. So it don't break when we shape and fry them up later. If you concerned about oil intake, perhaps you can roast it. Oh btw my mom always make perkedel with only cripsy shallots and a sprinkle of nutmeg. It hits different for sure

[@chernoalphaspunch]

Perkedel is my late father favorite food, my mother used to make 1kg batch of unfried perkedel for him. God bless his soul. ❤

[@lenziany]

💯💯💯💯💯💯😂

[@Olga-z2n]

16:26 actually mashed potatoes are often used in food photography as ice cream replacement, because they look similar but don't melt 😊

[@akatu86]

I don't understand how come you don't have a milion subscribers already. This is the ultimate feel good channel, I love everything about it - the food, the community, your personality... Thank you for another great episode!

[@catetanenbaum2418]

I keep seeing these comments on different, extremely successful channels amd I'm so confused. She has over 800k subscribers which is massive. Who cares if it's 1M. Plus since she has so many subscribers, her vids will keep getting pushed to new viewers so she'll comtinue to grow. Its literally just a matter of time.

[@denny.dagger]

Becausee.. Berryl didn't put bahasa in the sub

[@SickSea]

I've tried several recipes from your show and now I'm definitely gonna try the Indonesian dish! It's my dream to go to Indonesia one day but I just love to travel. thank you for bringing the travel to me.

[@MrsDaedalus_]

The princess on the pea is actually a fairytale from Hans Christian Andersson, who was Danish. So it's an international story ☺

[@andreallan91]

Greatly appreciated from Denmark😅

[@lunaj.pedersen4389]

Just pasting in the plot in case anyone is curious :) The story tells of a prince who wants to marry a princess but is having difficulty finding a suitable wife. He meets many princesses, but is never sure that they are real princesses-until one stormy night, when a mysterious young woman drenched with rain seeks shelter in the prince's castle. She claims to be a princess, but the prince's mother, the queen, has doubts. She decides to test their unexpected guest by placing a hard uncooked pea in the bed she is offered for the night, covered by twenty mattresses and twenty featherbeds. In the morning, the mysterious woman tells her hosts that she endured a rather restless night, kept awake by something in the bed that made her feel uncomfortable. The prince's family realizes that she is a princess after all, since only a true princess could be so delicate. The prince and the princess are happily married, and the story ends with the pea being placed in a museum, where it might still remain...

[@lemonbalmmel]

Had it growing up in South Africa, so safe to say, fairly international. 3 continents so far.

[@fbz2415]

Peruvian here, also grew up with this tale

[@lostfelinepiesh6917]

​@@lunaj.pedersen4389this story was one of my favorites from when I was a kid. I've always been really sensitive to any unevenness in my bed and even things like seams in my bedclothes tend to bother me, so when I was little I'd listen to this story and tell my mother that I must clearly be a princess 😂

[@furaiza]

Hey Beryl, thanks for having me in the video. Your perkedel kentang was on point!

[@ayapamungkas2267]

You did great on the perkedel! Well done! For my family's recipe, we don't use curry power, we use chicken stock powder. We can also add precooked ground meat like beef or chicken for extra protein, we can also use canned corned beef!! Yes, when you fry the potato before mashing it, you remove the excess moisture so the patty would be firmer. I tried to use steamed potatoes once, it just didn't work because it crumbled almost disintegrated when I fried it even though I had already use the egg coating. 😅 Frying it helps with the firmer texture.

[@ghostgirl6970]

I just came from Twitter where there was some discussion of a daughter wanting a "Potato Book" party "Where we have 6 different kinds of potatoes everyone brings their books and we read" and now this. I think the universe is trying to tell me something.

[@jadedjhypsi]

GO make PO-Ta-toes =)

[@TheKingOfBeans]

What the hell is this comment. Mashed potato party and books what the hell are you on about

[@CricketsBay]

Yes, the Universe is saying, "Make Colcannon!"

[@vanillablossom]

Sounds like my type of party, good food and books!

[@emilyg1539]

That sounds like the best party EVER.

[@asdisskagen6487]

Half the time I watch these videos I discover a new seasoning blend or herb/spice I had never heard of. I think Beryl has done more to expand my seasoning repertoire than anything else.

[@karenontheair]

Same- I have tons of spices & condiments now that I never even knew existed before watching her channel!!

[@sususest8541]

I grew up in Germany, so for me croquettes are NATURALLY made out of potatoes. I couldn't imagine any other way. Mash potatoes, add flour, fry them. Super delicious. It was only last year in Spain when I learnt that in most countries a croquette is actually fried sauce bechámel. Which is insane to me. Go, mashed potatoes, go!

[@Lia-ij5fn]

I grew up in the U.S. in an area with heavy German immigration. We make potato cakes here. Kind of like potato croquettes but flat, and well we do that with the leftover mashed potatoes the next day, so nothing goes to waste.

[@autumn5852]

In England a croquette is mashed potatoe in bread crumbs and I fry them in butter

[@raeperonneau4941]

In the US we have a number of different types of croquettes on top of potatoe croquettes. I think we use the word to denote a cooking method more than the ingredients. We have salmon croquettes, cod croquettes, chicken croquettes, even mushroom croquettes. Anything mushed, with seasoning, some kind of filler (breadcrumbs, panko, or flour), some finely chopped veggies, bound with eggs, rolled into a ball or or made into a patty, and fried until crisp, we call a croquette. 😂 In my family it was either potatoes or salt cod with potatoes as my Mom is Irish and much of my Dad’s family is from the West Indies.

[@Lia-ij5fn]

@raeperonneau4941 I think even hush puppies count as croquettes. I'm also certain that while I was in the Basque region of Spain, I had baccalau (salt cod) croquettes. They were yummy!

[@bjdefilippo447]

@@autumn5852 Those are the ones I know. Sometimes mum would put a cube of cheese in them and put them in the oven instead. Yum!

[@adriantonoval]

10:30 perkedel is actually dutch-influence food in Indonesia. We adapted it from dutch dish called “Frikandeller”. And dutch adapted it from french at Napoleon era, when Netherland occupied by Napoleonic Frenc. In french the name is “Fricandeau”

[@SteamDumpling2738]

That's interesting! Are you Dutch, by any chance?

[@lizvanwessem2055]

I love that, I hear so much about cultural influences going from Indonesia to the Netherlands (Rijsttafel, for example) but rarely about it going the other way. Love Frickandel and all those deep fried crispy snack type things that the Dutch have, I'm married to a Dutchman (I'm a Brit) so every time we go to the Netherlands on the ferry, we dive into the bar on board for their bitterballen, that's the compulsory thing about every trip. :D [anyone wanting to know which ferry it is: Stena Line, going between Harwich and Hoek van Holland. You gotta ask at the bar for them tho. And make sure you dip them into the mustard it comes with. ughhhhhh, so delicious! but not mashed potato....!]

[@telebubba5527]

@@SteamDumpling2738 Have a look at his photo. It will tell you all you need to know.

[@adriantonoval]

@@SteamDumpling2738 I'm Indonesian

[@palalabu]

@@lizvanwessem2055 there are a few dishes in Indonesia that Indonesian would call "dutch food" but don't exist in the netherland (and most Indonesians don't even know that).

[@jamietaylor4260]

On the "americano = Water" question: 1) yes, it is part of your water for the day. 2) No, caffeine is not enough of a diuretic to offset the amount of water in the americano, not even close. 3) You have a higher risk of kidney stones if you drink less water than coffee. YOU DO NOT WANT A KIDNEY STONE! So just follow any coffee beverage with the same amount of water. You'll be fine. :)

[@ElizabethChronis]

This comment should be highler ❤

[@Pammellam]

Beryl I have a suggestion for the _Enrollado de Atun._ Use a bit less liquid to make firmer mashed potatoes. Then: Don’t roll them…. Layer them! Instead, put down some plastic wrap so that you can pick it up later. -Take 1/3 of the mashed potatoes and nicely lay that out into a rectangle the size you want it to be. Obviously not too big. -Then take 1/2 of the tuna mixture and delicately lay that on top. -Next lay down the next 1/3 of the mashed potatoes over the tuna mixture. -The last 1/2 of the tuna mixture goes on top of that. -Then the last 1/3 of the potato mixture. After it has chilled for a while in the refrigerator, slice the layers and lay them in a plate.

[@geema2281]

Yes! Great tips. I came to say she forgot to refrigerate it before slicing lol

[@chiaradamore-klaiman8692]

@@geema2281I think she mentioned she left it in the fridge for over an hour, but I also think that’s not quite enough time to fully chill. The layering technique seems like it would create a really beautiful presentation. 😊

[@mrsclaussews]

I'm Irish, but I learned to make this dish from my Dutch inlaws. They add a bit of ham or bacon and various veggies, but my favorite is kale. In Dutch it's called stamppot and the kale version is maus.

[@hirsch4155]

It’s not the same, stamppot you have to mash the kale with the potatoes

[@trishc8311]

When I was an exchange student in the Netherlands many years ago, I was introduced to mashed potatoes with sauerkraut and wurst. I don’t remember learning that it is called stamppot. I don’t care what it’s called - I just remember that it was delicious!

[@GrumpetteJV]

Zuurkoolstamppot. And the kale one is boerenkoolstamppot. ​@@trishc8311

[@Padraigp]

Was just going to say you have to cook the kale in the water you boiled the ham or bacon in and then add to the mash with my mom used grated raw onion. Gives it a whole different flavour.

[@Padraigp]

​@@hirsch4155you also mash the kale with the potatoes in Concannon.

[@rambutketiak]

My family is from West Sumatera (known as one of Indonesian Culinary representative). The way my mom made perkedel kentang is fried the shallot & garlic until crispy. And then fried the potato, after that you mash it together. Add fried chicken gizzard and liver if you have to enhance the flavor. And proceed as your videos. Making perkedel kentang was my job whenever my mom decided to cook Soto Padang. Because perkedel kentang included in the soto. And you need the whole family because it takes a lot of work to make soto padang.

[@IamMySelf7872]

for perkedel, you can just boil the potato, also add different seasoning to it. Its home cook, so its variation exist. in my house, we not use curry powder. but garlic, pepper, chicken bullion, friend shallot, celery and sometimes mince meat.

[@tigerlily5236]

Corned beef ❤❤❤

[@kimdongdot2471]

Im a chef myself, the best way to make perkedel and kroket is frying the potatoes. It will reduce water content from potato and make it less soggy.

[@IamMySelf7872]

@@kimdongdot2471 true, its more flavourful if its fried. but home cook some times have no time and find easier and faster way to cook thing

[@jeffjones4654]

"I just got tuna in my hair" is the most Beryl statement ever.

[@rubysparrow2975]

1. German potato pancake with salt and apple butter. 2. Loaded baked potato. 3. Potato salad all kinds. 4. Potatoes mashed with scrambled eggs, diced tomatoes, garlic, onions, one yellow pepper and tuna/salmon with your favorite spices all mixed together. These are my favorites.

[@MatthewTheWanderer]

Colcannon is usually made with cabbage, and sometimes has other added ingredients, like onions, leeks, or scallions. Champ, bubble & squeak, clapshot, stovies, and rumbledethumps are similar dishes from the British Isles.

[@jonarific8504]

Thanks. I'm British and make what I thought was colcannon every now and then with onions and cabbage, to go with sausage and mash with onion gravy. Was wondering if I was making something alike! Anywho, goes well with sausages and I add the excess sausage fat to the mash for extra flavour.

[@MatthewTheWanderer]

@@jonarific8504 That does sound good! I've never actually tried ANY of the dishes I listed, lol, but I definitely should the next time I get some potatoes and cabbage.

[@jkdruid]

My favourite aunt used to make stovies everytime she came to visit.I love stovies.food=love

[@Angelicwings1]

No it’s usually made with kale in the original IRISH recipe. The cabbage and bacon version is another dish entirely.

[@MatthewTheWanderer]

@@Angelicwings1 Everything I could find says its made with cabbage and not kale.

[@esmanfransiscus]

for perkedel kentang 10:43 you can add a simple cooked ground beef into the mix and make it "fuller" meal.

[@katefernandes1632]

The Puerto Rican one is something we make in Goa India and call it potato chops while the recipe is slightly different, it was also something I smacked on after mass in Mumbai on Sundays like her! What a small world 🌍

[@bakekay21]

Japanese mashed potato croquettes are so good! And that Indonesian recipe would be the best... I've never considered ranking potato preparations, that isn't easy.🤤

[@KmanSweden]

Your mayo-fountain happens because you took it out of the fridge and left it on the counter so the air in it warmed up, expanding, building up preasure. Then you shaked it and some mayo got stuck at the top and when you opened it the preasure inside pushed it out. Life hack here: I always squeeze out some air out of bottles like that befor I close them and put them back in the fridge. That way they start out with a small vaccuum and will not fountain out like that, ever.

[@leebrandt2631]

A secondary hack... give every bottle an aggressive "down shake" before opening to shift the contents away from the lid.

[@megansohar2881]

I love perkedel so much! They’re such a great combination of flavors. So excited to have a recipe to make my own!

[@stephanieurbanchock5950]

For my birthday a few years ago, i asked everyone to bring a different potato dish for my birthday. it was the best birthday ever.

[@CarlGorn]

Mashing Tip: Put the butter in the ricer with your potatoes. The heat from the potatoes softens the butter just enough to go through the ricer holes, allowing it to melt super quick. Obviously, this isn't going to work with a whole solid stick, but you cut it into fourths, and it usually does.

[@moorenicola6264]

I just melt my butter with milk in the microwave before adding to the riced potatoes. I got that tip from a chef years ago.

[@wendimooreart]

My new favorite way to eat mashed potatoes comes in the form of empanadas from a local Mexican restaurant. I recently tried them for the first time. They were filled with mashed potatoes and seasoned ground beef. I felt like I was eating a spicy version of pierogi. Absolutely delicious!

[@jonathanrio6587]

When I saw “mashed potatoes”, the first thing I thought of was Papa Rellena!!!!!! I lived in PR as a teen and we used to go that place she was talking about where you can get ALL KINDS of fried deliciousness! it’s called Piñones. the FIRST place to. Go after arriving to PR for the BEST fried potatoes and plantains snacks. I lived in North Philly in the 80’s. and there was a great salsa club called Silvy’s. RIGHT in front, there was a “cuchifrito” kiosk called “Porky’s Point”. I used to get a papa rellena at 2 after the club closed. GREAT memories! ALL of these recipes look amazing too! Thanks for. Another great episode, Beryl!

[@luisaymerich9675]

Wow, that brings me back memories. Porky's Point is still there I think but I'm not sure about Silvy's. Still, that part of Rising Sun Avenue is not a spot I would want to be at 2:00 AM.

[@IzabelCampana]

Loved to see Ecuador featured in this video. I lived in Ecuador for a few years and Ecuadorians are such an amazing people! So warm and respectful. And their food is delicious!

[@Notable2Nikki]

I'm team chunky or smooth mashed potatoes. I usually say I am the Bubba Gump of potatoes. I love them fried, boiled, baked, casserole, etc etc.

[@marcialandakanebeaulieu9229]

I'm with you, my dear! NEVER met a potato l didn't love!😊

[@LillaIgelkotten]

Boil 'em, mash 'em, stick 'em in a stew!

[@TCSOKO]

Never knew you could use kale in Colcannon - we always have cabbage. Even better with if you fry your cabbage with some bacon cubes before mixing in the potatoes. Champ is also great - add spring onions instead of cabbage.

[@kristi6799]

I don’t like kale but I love fried cabbage so I think I would try it your way. That sounds yummy.

[@autumn5852]

That sounds even better than the kale one. Thank you 👍🏽 I’ll be eating this 😍

[@sandradolls5682]

I like both either with KALE or cabbage

[@KilanEatsandDrinks]

8:34 It's fascinating how Indonesian perkedel evolved from the Dutch frikandel, originally a minced meat patty, into the beloved potato fritter we know today. It's remarkable how distinct perkedel is from its predecessor, considering that potatoes were once an unfamiliar ingredient in Indonesia-and now, many dishes just wouldn't be complete without it.

[@anjikita4893]

In Malaysia, it's called Bergedil😊

[@erlangwind]

@@anjikita4893in many areas in Java, especially where the Javanese ethnic resides, it's also called Bergedil instead of Perkedel

[@IamMySelf7872]

its still similar names

[@merriemisfit8406]

If you happen to have some Indonesian goreng seasoning around, have you ever used it to flavor mashed potatoes or Dutch stamppot (Belgian stoemp)? I can't speak for everybody, but that's good eatin' at my house.

[@herurochadi494]

​@@anjikita4893so Bergedil in Malaysia is influenced by Indonesia Javanese where they had immigrated to Malaysia long time ago

[@beckaking2757]

I have lived in Ecuador for 15 years and have only ever had tuna rolls served at fancy meals made by chefs. Because of that I have always thought of it as a fancy dish that would be complicated to make. It is one of my favorites though!

[@lisapop5219]

I always thought colcannon had cabbage. Never would have thought about kale

[@ezekielmcgee825]

I’ve always made it with cabbage (and bacon), but I think kale could work really well too.

[@Seahorse1414]

Potato , cabbage , onion , butter ! 😊

[@daniellekennedy8118]

Irish here -- kale is a recent variation, because "healthy." Colcannon originally (and should have, lol) cabbage, and sometime scallions (spring onions, green onions, etc), and bacon, plus and embarrassment of Irish butter!

[@majo3423]

Me too. Cabbage With cheese and caraway seeds. But his recipe sounds so healthy

[@OrangeCat1992]

Yes! The colcannon I’ve had was made with potatoes, cabbage, onion, and bacon. I’m American, so the people who have made it for me are a few generations removed from Ireland, but we definitely still make it here. It’s kind of a leftovers meal.

[@TheBobomama]

Beryl, if you keep a damp tea towel over your philo dough, it keeps it from drying out and becoming difficult to work with. Then just take out the sheets as you need them. The bulk of it won't dry out while you are working. You can try this if you are using philo in the future. Hopefully this helps. Great job on everything, all the dishes looked delish! Now I'm hungry for potatoes! 😊

[@Oracle428]

That roll just needed to be wrapped a little tighter in the plastic and chilled for longer - probably several hours... you can also use unflavored dental floss to cut it - slide the floss under the roll at the point you want to make a cut, crisscross the ends of the strings on top, and then just pull both ends of the string to make your cut.

[@EmilyGOODEN0UGH]

This is the comment I was looking for. Also, keep it on top of the plastic wrap while cutting and it won't stick to the cutting board. Who cares if you cut the plastic wrap that you are about to throw away.

[@Hope-uk6zw]

Fried baked mashed and boiled. I really appreciate the pictures with the ingredients. It's so much easier to see what I need for the recipe.

[@cairneoleander8130]

Your finger-tucking is improving! It really is! I know from shared experience that it feels awkward at first and for a while, but at some point it just clicks and will be just muscle memory. I hope we fans haven’t given you a complex about this. We all adore you so much! And are now breathing more easily for the continued attachment of your fingertips 😂

[@netherfield2000]

I learned about Vegeta from a previous Beryl video. I made french onion soup and just added a pinch or 2 of Vegeta to my bowl. I don't know what it is, but it does add something amazing to savory dishes.

[@xxRabiiixx]

I love the entertainment value of these videos.

[@daniellefuentesjohnson6750]

I like adding leeks, nutmeg, and lots of cracked pepper in my colcannon. Also love to see more Giselle and PR recipes. Both sides of me in this one episode!!

[@geekogen]

Genuinely happy the wood spoon is in use!!! I have sensory issues and when people accommodate it makes my heart smile knowing how huge a positive change it can make 💜

[@Boots_293]

I’ve been watching this entire episode with spoon envy! I’m gonna have to find one like this

[@nashd8005]

Funny because I have sensory issues and cannot touch a wooden spoon! Neither can my son. I love Beryl, but I cringe through every episode. Funny how we are all so different. ❤

[@MoistlyMoist]

and a great BIG shout out to Leia for all she does 👏

[@jonathangill6584]

20:41 Coffee 100% counts towards your daily water intake. I was just reading about this last week. Yes, caffeine is a diuretic but it’s not enough to completely negate an entire cup of water that you’ve taken in.

[@rubythepickle8391]

I love the chaotic beryl energy infused into this video. Makes it so fun to watch 🥰

[@muhasabahtafakur]

For perkedel, you could boil that potato, not always fried. I usually boil the potato. The point is to make it soft or some kind like smash potato. I like when perkedel texture is softer.

[@marymaryquitecontrary9765]

I'm 65 & Irish American. My great grand mother (whom I'm named for) came to America from Ireland during the potato famine. She & subsequent family cooks always made Colcannon with sauted buttered cabbage. Now this could be because Kale didn't become a thing in America until maybe the last 10 to 15yrs. Try it with cabbage it is one of my favorite comfort foods. We always made it with leftover mashed potatoes. I could make a meal of just Colcannon...

[@SingingSealRiana]

I know it with cabbage and leeks

[@sandradolls5682]

MY MOTHER WAS FROM DUBLIN AND GREW UP WITH KALE , BUT AS AN ADULT SHE LIVED IN THE UK AND KALE WAS HAD TO FIND IN 60S/ 70S SHE WOULD SUBSTITUTE WITH DARK GREEN CABBAGE NOT SAVOY . SADLY HARD TO FIND DARK GREENS IN UK NOW BUT PLENTY OF KALE XXXX

[@littlefirecracker1289]

hi, I've got a question for you. Is Kerrygold Butter more popular than Dublin Dairy Irish Natural Butter in Ireland? I thought Kerrygold was more popular in UK and Dublin Dairy in Ireland

[@marymaryquitecontrary9765]

@@littlefirecracker1289 I don't know the answer to that, sorry.

[@littlefirecracker1289]

@@marymaryquitecontrary9765 no prob

[@ellsbells9943]

Ideally you create a well in the middle of your colcannon and melt a good knob of butter into which you dip your homemade soda bread ... divine!!!!!

[@autumn5852]

… that sounds like heaven, I need to try this 😍

[@jackiebuttnor8410]

Ohhhh now that sounds heavenly!

[@sandradolls5682]

Also for Champ remember the volcano shape with hole in the middle the extra butter added into it and then a quick blast in the oven .

[@anahidkassabian4471]

The Princess and the Pea is by Hans Christian Anderson, a Danish writer, and he was a big proponent of feudalism, which you can definitely see in this story, where the proof of the princess's identity is her sensitivity to the tiny pea under aaaalll those mattresses! It's fun, but not a great moral, for me, anyway, The trick to phyllo dough is to keep it covered in two layers with the outer one being damp. I usually use cling film and a damp kitchen towel. The phyllo tears when dry, but it also gets mushy when damp, so you have to find the sweet spot. But you did beautifully even without knowing all of that!

[@hmac1178]

Mashed potatoes have always been lowest in my potato preference hierarchy, but I think it's because I grew up with mashed pots that relied on gravy for taste and were themselves pretty bland. These recipes are making me want to give the mashed potato another chance. Beryl, your videos have introduced me to so many amazing recipes, many of which are now part of my regular meal roster. Thank you :)

[@deidrecruickshank7975]

Hi Beryl. I'm 63, from NZ and the fairytale of the Princess and the Pea is one I grew up with.....it's international, and I LOVE mashed potato 🥔

[@emilycerbone7648]

The colcannon bit brought back the memory of a dear Irish neighbor who would occasionally leave bowls of mashed potatoes made with Kerrygold butter at my door, in addition to other Irish homemade delights. Did I ever share my bowl with my husband? Never!

[@tninotmaru]

Papita rellena and Causa rellena were the first dishes that I could think of 😮 and now thanks to the community I got more recipes!! Thank you ✨️

[@dawnemcdougalldean3352]

I’m a diabetic and potatoes are my nemesis….but I don’t care if they take years off my life. I love them! Baked, with oodles of butter. Then more butter for the potato skin which I save until last…yum! Mashed, with again butter, salt, pepper and a bit of milk or blend Fries! Home fries with onion Boiled Potato salad Love em!

[@wilsonperez2668]

Death by potatoe... 😋🎉😊

[@mnvids2013]

Same friend! 😅

[@Boots_293]

@@mnvids2013this is my worst fear if I develop type 2 diabetes.. I LOVE potatoes

[@jessicaspecht]

I think your Enrollado de Atun came out really well. I really believe that rolling ANYTHING, pastry or mashed potatoes or otherwise, simply takes practice. I think you should be very proud of yourself.

[@anitajohnson6894]

I love Beryl ‘s sense of humor she makes her videos forth trying ❤to

[@anitajohnson6894]

Worth

[@Terri_MacKay]

I'm Canadian, and we also love our potatoes in Canada. I have Irish family members, and I've been eating and making colcannon my whole life. My recipe is potatoes, kale, Kerrygold, and salt. It's crazy how good it tastes, considering how simple it is to make. My hierarchy of potatoes is fries (for poutine, obviously), roasted, mashed (because the list of things you can add is endless), baked (with the right topping, it can be a meal), potato pancakes (or fried left mashed potato), bubble and squeak.

[@Chiresia]

Beryl you're not a line cook, you're a home cook. You don't need to tuck your fingers if the trade off is that you don't feel safe holding the food anymore because this will lead to more cuts. You don't need to cut 7 tons of scallions in 5 minutes, you have time. Use it. Please hold the food however it is most comfortable and safe for you for chopping.

[@maeannengo4908]

I always see the tucked finger method on cooking shows and I always feel the onion slipping away when I try it so I stopped 😭

[@Boots_293]

I cannot grip a single thing with tucked fingers so I usually don’t tuck but go slower

[@artistlovepeace]

This channel is consistently inspirational and informational. I love these lessons. Food.

[@bredaeilis6555]

As an Irish Beryl fan, I was about to throw hands if Colcannon or Champ wasn't featured in this video - soooo glad it was 😅❤

[@obstinateblueberry7216]

The papa rellena is going to be on the menu for next week! They all look delicious! Thank you Beryl.

[@bonjoursophie]

I cracked up at the pause in the background music when Beryl said she's "not great at rolling things" 🤣

[@voyance4elle]

My potato hirarchy: 1. Gratin 2. Reibekuchen (German hashbrowns) 3. Wedges (from the oven) 4. Baked potato 5. Püree (mashed potatos) 6. Chips 7. Boiled potatos with the skin 8. Bratkartoffeln (in a pan w/ onions) 9. Kroketten 10. Gnocchi 11. Kartoffelknödel (dumplings) 12. Fries 13. Potato salad 14. Kartoffelecken . . . . . . . . Last place: boiled potatos (without skin )

[@lindapalmer4515]

other greens that wilt... mustard, chard, turnip, any asian one.... all the greens. that's what greens do! and there is also boxty and potato scones that are good too!

[@martinlaukkanen1652]

Double double toil and trouble is actually from the Shakespeare play 'macbeth' as said by the 3 witches.

[@AABTBS]

It DOES look like ice cream!!! That is why in tv commercials for ice cream, when they scoop a ball of ice cream they ACTUALLY use dyed mashed potatoes!!! I read it once in an article about visual tricks in tv commercials. How interesting 🤓

[@simones.9860]

14:48: Yes its international! we know the story of the Princess with the peas to in Austria too! It is called "Prinzessin auf der Erbse" 👸

[@jenniferdaniels701]

Colcannon reminds me of stammpot, which I found online, but it said it was from the Netherlands. The recipe called for kale, but any green can be used. I usually use spinach. It also is a form of mashed potatoes I'll reheat, so less food waste.

[@pippilangkous5089]

It is very alike. We put bacon in it and make a little dent for a spoonful of gravy.

[@telebubba5527]

We have actually many kinds of stamppot. It's our national dish. You can have it with kale, onions and carrots, Brussels sprouts, endive, sauerkraut, the list goes on. One that has green beans and white beans is called: Blote billetjes in het gras, which translates to 'bare buttocks in the grass' 😂. It is also often eaten with smoked sausage or with hachee.

[@maryannferguson6291]

I so enjoy your descriptions of the textural components of the various dishes!

[@zzizahacallar]

I don't love mashed potatoes but my girls do. I'm down with repurposing them. ❤ your channel Beryl.

[@charliebrown1184]

One of my personal favourites is cheese and potato pie, which is basically just heaps of mashed potato with an egg, mustard, sautéed onions, lots of cheese and herbs (usually chives and parsley) mixed into it with more grated cheese on top and baked in the oven until crispy on the top and sides. It's incredible, my mum used to make it for dinner regularly.

[@JayKughan]

Beryl, all leafy greens wilt, so don't be surprised every time it happens. Fun fact: the Indonesian perkedel is called begedel in Malaysia. The Malaysian version usually includes minced beef. But yea, I also did not know the potatoes were fried before being mashed. I don't know, seems pretty counter productive to me. Nope! The Princess and the Pea is not known internationally. Only pure water is water. I used to think the same as you, but I had this debate with my sister when we were teenagers. Conclusion: nothing but pure water is water. We should not be prejudice towards smooth or chunky mash. Potatoes are just great.. but this does not apply to peanut butter though. Chunky peanut butter IS BETTER!!!

[@deyaneria]

One of my favorite dishes to make during the summer is a roasted potato salad. Roasting the potatoes is chef's kiss over boiled potato any day.

[@rrijsdijk]

In Holland we mix kale and other greens with mashed patatoe. It's our national dish called stamppot.

[@mymeloo4108]

do i like mashed potatoes? no. am i still watching this? OF COURSE!!! beryls videos are so relaxing 😭

[@garciazetter256]

"Something Wicked This Way Comes", Prisoner of Azkaban. Originally the rhyming couplet from Shakespeare's play, Macbeth. "Double, double toil and trouble; Fire burn and cauldron bubble."

[@WandasBestLife]

My grandmother made a dough with leftover mashed potatoes. She either made gnocchi or what she called a Hungarian pretzel. The pretzel was deep fried then shake it in white sugar. Loved it!

[@90charmedndangerous]

In sweden we have kroppkakor or palt(depending on where in sweden you live. Its also made slightly different) it's potato made into a dough with flour,eggs and salt and then you make balls that you traditionally fill with pork,onions and spices (you can also fill it with other meats or even vegetarian options) then you boil them and eat it with butter and lingonberryjam

[@AnniCarlsson]

Kroppkakor and palt is dumplings. Potatisbullar is what we make from smashed potatoes

[@90charmedndangerous]

@@AnniCarlsson in some recipes of kroppkakor you press the potatoes(in those ricepressers that she used in the video)which makes it mashed potatoes.

[@UnderTheBlueBeanBush]

Love Kroppkakor (palt too). The thing tastewise is the combination of salty pork with the soury, tarty sweetness of the lingonberry jam, combining (almost) all basic flavours, and that combined with the hearty taste and feel of the potato dough. And melted butter on top of course. This taste combination is also found in Rårakor, which is shredded fried potatoes served with the same salty pork and lingonberry jam. The lingonberry has a unique sour, tart taste, perhaps most easily compared to the cranberry, but not the same.

[@martah5369]

Also there's a lot of piped baked mashed potatoes in "planka", fish gratin and so on. And traditional potato soup is fairly mashed.

[@gilprat]

Keep making content Beryl. Your videos is so uplifting and always puts me in a good mood

[@michelle3952]

Ah, Vegeta, the condiment that was aggressively frowned upon 20 years ago in Romania. You were considered a bad and lazy cook if you "poisoned" your food with it. The taste of it was considered artificial. And now look at the internet, bringing it back. Humankind is weird. I'll add it to my shopping bag. I'm intrigued.

[@martah5369]

We had Romanian housemates for a while and I don't think they cooked anything without vegeta...

[@michelle3952]

@@martah5369 Good for them for not falling for the propaganda! My grandmother never cooked anything without it either.

[@emmajze]

Have you heard of Needhams? They're a regional dessert from Maine, USA. Needhams are made from mashed potatoes, coconut, and powdered sugar dipped in chocolate. My mom usually makes them for the holiday season

[@bethaniepetitpas5699]

I grew up eating colcannon. It was my Irish great-grandmother's recipe and it is very different from the Steven Way.

[@sandradolls5682]

Maybe it was Champ with loads of chopped scallions and butter ? Xxx

[@berserkirclaws107]

I'm French and my colcannon is damn delicious! I use ingredients used by rich people in Ireland through history and combine them to make my very of the colcannon. I cook the ingredients the way I think it's best and serve the lot every halloween. If you're interested here's my ingredients but I can't give you the way I make it as I regularly try to improve and did not yet decided to write it down for good. (kerry gold is a must 😋) Ingredients - 675g plain mashed potatoes - 225g or 2 big carrots, cut in diamond cooked in air fryer - 225g or ½ kale or savoy cabbage, chopped - 225g or 1 big leeks chopped length way in 4 then slice thinly - 1 large onion diced - 2 rash bacon or 3 slices of boiled ham - 125ml milk - 125ml double cream - 55g butter - chives - 2 gloves of garlic - salt - pepper - oil

[@peppermint1358]

Is it a funny coincidence that Steve lives in The Netherlands? Because that dish is very similar to stampot! The version we call 'boerenkool', the difference is that we cook the potatoes and kale together in the same pot and then mash it.

[@n.q163]

With crispy spekjes! (Pieces of bacon)

[@lizvanwessem2055]

Heh, saw the similarities to Borenkool as well - and wondering why no one from the Netherlands has recommended Hutsput to Beryl! - I can't, I'm British, just married to a lovely Dutchman. :) She might already have covered it elsewhere though?

[@seustaceRotterdam]

Hi it’s me! I mentioned in my video that it connected my old home (Ireland) to my new home (the Netherlands) but I use ready chopped boerenkool

[@hanamasood4128]

​@@lizvanwessem2055Hutspot made it to an older video! Hehe

[@dinerwaitress]

Boereboontjies was one of the best surprises I ever had ❤

[@dreamydimple]

Indonesian Perkedel Kentang (Potato Nugget) have Dutch influence to it, it's from the word Frikkadel (Dutch meatball). But, since the locals couldn't afford to buy meat during the colonial era, they used potato instead.

[@arashbehzad3731]

Such a great channel, I watched all of your videosss

[@nathaniel23946]

OMG!!! When I was a kid my grandma makes Perkedal all the time! I love it so much!!!!

[@Sweetrottenapple]

Vegeta is the BEST all purpose seasoning! Highly recommended but only the the oroginal one! ❤ Here in Hungary we use it in almost everything savory

[@UnderTheBlueBeanBush]

Well, the "secret" of Vegeta is the msg... of course it makes meals taste delicious. Is msg bad for you? I don't know...

[@Sweetrottenapple]

@@UnderTheBlueBeanBush Some say it is (like some say the Earth is flat) but actually it is harmless. I used Vegeta without added msg and it is very good and flavorful because there is so many dried fragrant veggies and even herbs in there, but it is just not as good as the original one with the msg :)

[@UnderTheBlueBeanBush]

@@Sweetrottenapple yeah, I too do suspect that it is actually harmless, or rather, like basically anything else (including water) it's a matter of dose, and in the amounts we use for cooking it is neutral to health. What makes it so great is that it is an umami-flavour, so you get your taste palette completed. Ideally you should have every basic flavour in a meal to feel completely satisfied, so, some salt, some sweetness, some sourness, some tiny amount of bitterness, and umami!

[@Sweetrottenapple]

@@UnderTheBlueBeanBush You are so right! Everything basically needs some salt, sugar, sourness, and a bit of bitterness as well (fot the bitter taste I make a browning sauce)! I bet I would enjoy the food you cook ☺MSG is just the "little secret" ❤

[@sandybowman7140]

Aleppo Peppers are at Walmart in their International Aisle now & sometimes at TJMaxx / Home Goods / Marshalls

[@quiddityocean]

Frying before mashing is a fantastic idea. I’m more used to baking before mashing, it gives an awesome taste.

[@Amyhourigan]

Just came across your channel this week and have not been able to stop watching episodes. Fantastic work Beryl and love seeing the similarities between all of the different cultures. ❤

[@kailawkamo1568]

The moment I saw the thumbnail, I just knew Ireland would be here and lo and behold 😂

[@kristinwright6632]

I make colcannon all the time in winter. When I get fussy about enough vegetables (which I still do at my age when all I want is comfort food meat and potatoes) I treat myself like a child and have colcannon. It is fantastic as a topper for a cottage or shepherds pie. I do my kale as quick blanched and then whizzed up in a food processor quickly with a bunch of green onion. I keep it a bit chunky but I like it broken down throughout the potatoes.

[@LetoShibia]

As a French-Italian, yes Americano is water. Juste brown and sometime sweet water. ;)

[@christinelamb1167]

As an American, I too feel like Americano is just brown "coffee flavored" water! 🤣 Yuck, not worth my time!

[@Seek369]

Juice, fruits, vegetables and soups also shoeld be counted in, when thinking about liquid intake.

[@christinelamb1167]

@@Seek369 I think you misunderstood this comment thread! We're not talking about "liquid intake", or how much water you should drink. We are merely commenting on the fact that "Americano" coffee isn't really coffee. It's just watered down coffee flavored water.

[@shaenmacdevette9610]

Absolutely loving your videos at the moment. It brings me so much joy when you post.