5 Techniques to Instantly Upgrade Your Potatoes

[@denys-p]

Pouring some ketchup on potatoes you spent 2 days of cooking is pretty serious bait for rage comments :)

[@PriestMelchizedek]

That was way too much. How could he taste the potato?

[@blipzimmerman1792]

Yeah ...... I hate to admit that I am totally judging the ketchup use lol

[@areah3471]

work to result ratio is trash with the recipe tbh

[@combatbenyamin]

Comments like this are why I can't wait to have Wagyu Steak with ketchup 😂

[@adamyoung480]

Aloha. Ketchup is Not a vegetable!

[@saintseymour]

i have started using a sharp safety glove while using the mandolin -- for some reason my family prefers no thumb in their spagett

[@BrianLagerstrom]

That's honestly a really good idea for home cooks.

[@crystalrowan]

Same here - I've made the mistake once and never want to repeat that particular injury, lol.

[@erich6860]

The mandolin I have has a holder you use,,, impossible to shave your body parts LOL

[@jhwheuer]

Always use the guides

[@thepiratemongoose8965]

But the thumb is what makes it authentic Italian cuisine

[@RYN988]

This guy is single handedly the reason I decided to stop being a bitch and start to learn to cook for my self.

[@jamestown97]

this dude strikes the best balance in informative yet flashy food. too flashy and nobody even tries. not flashy enough and who cares?

[@JohnHausser]

STCG, NACC, Kenji Lopez-Alt and Brian L. are my favourite KZbin cooking channels

[@staceykoziel4531]

Ah, I see what my problem is. I lack pectin.

[@AlphaHoneyBadger]

This is my favourite comment today! :D

[@dakotareid1566]

Top tier comment

[@evamarklund4834]

😂😂😂

[@bradydill4767]

This is awesome - I'm looking to spend less money on groceries, so any videos like this you can come up with that take something very cheap and make it into something very excellent would be appreciated.

[@AlphaHoneyBadger]

Holy Badger, wait until you discover rice my man! 😄

[@brianphillips1864]

"Most of the people who watch these videos arent afraid of a little project for the weekend". Boy you got OUR number.

[@SgtMjr]

Po Ta Toes! Boil 'em Mash 'em Stick 'em in a stew!

[@breej69]

Say it again Samwise! 🤣🤣

[@juliebeans5000]

Perfect for that brace of conies!

[@miseentrope]

@@juliebeans5000 Bri really does need a How To Cook Rabbit three ways vid.

[@MasterChakra7]

Watching this while eating store bought chips feels like a kitten watching a lion hunt

[@jennlizzy2019]

You surprised me with " art project" quip. I always tell my family I am working on an 'art project or science experiment' when I am making a new or complecated recipe.😁👍

[@TheGlebeLaird]

Please. All you have to do is call ketchup “tomato chutney” and you’ve rebranded it! 😎

[@ninjawolfgame]

that is technically what ketchup is. its just a hyper smooth tomato chutney

[@AndSoWeLaughed]

They don’t have the same taste or texture. Chutney is closer to jam than it is a sauce like ketchup and you wouldn’t say ketchup is jam or paste. No shame in liking ketchup, doesn’t need a rebrand. 😊 could say tomato reduction though?

[@michaelleue7594]

I like most of these recipes, but I will enduringly never understand people's obsession with hyper-smooth mashed potatoes. If you want texture-free potato slime, pre-cooked potato flakes are already a thing. The whole point of good mashed potatoes is that they *aren't* texturally boring.

[@crystalrowan]

I think too often the super creamy version ends up gluey (he mentions that can happen if you don't cook the potatoes long enough). I think that particular texture is much more prone to the glue-iness being extra obvious and gross, too. I like airy mashed potatoes (I use a potato ricer) that are not quite as super smooth as this version, but getting the potatoes cooked right is key to avoiding that slimy, gluey texture.

[@alexgonzalez-fn9jb]

For real. The only time I want lumps of any kind in my body lmao

[@fahr]

if you want chunky potatoes why not just eat a baked potato

[@adamyoung480]

Aloha. My girlfriend (industry) makes mash like that. You’re getting skin on with me.

[@adamyoung480]

@@fahrAloha. I do when I’m camping or feeling lazy.

[@lazypotato2204]

I'm sorry, but can we appreciate how effortless and flawless his ketchuping at 4:02 was??? Plating this well is second nature to you!

[@AyaNaser-22]

Hello, I am a young, international BIG fan of yours, I find your cooking and way of explaining things fascinating and fun. I was hoping you could answer my question: In my kitchen,i have a gas oven and stove and I was wondering if it was the reason why my bread is always chewy and doesn't come out like your video, I have tried it many times. Will it affect my baking in anyway? I can't really control the temperature. I hope you respond, again, a big fan😊❤

[@KhalidAhmed-p7m]

I also have gas stove, and have the same thoughts.

[@alacrijaxproductions]

Gas stoves bring a bit more humidity, you could probably try using less water/liquid in the bread dough recipe and see what happens.

[@sheilam4964]

What part of the bread is "chewy" just the crust or the inside - or both? Here are some thoughts from a home cook. If it is just the outside and crust then it may have something to do with the baking part of the process. If it is just the inside then it probably has something to do with the mixing and proofing of the dough. If it is both, it might be that you are over baking it.

[@AyaNaser-22]

@@sheilam4964 I usually make sure that I got the exact ingredients right and the measurements , and for the oven I let it preheat then i put my hand inside to feel the heat and if its hot enough i eggwash the dough then put it inside its alright on the outside but in the inside its still dough and if I put it for a while longer it becomes chewer and harder.

[@sheilam4964]

@@AyaNaser-22 It sounds like you do not have a thermometer to test the temperature of your oven. These results you describe sound like the oven is too hot. I may be wrong. Many people who have a thermometer built into their oven can not rely on it because it is not accurate, sometimes out by 25-50 F (16-28 C) too high or even too low. Thermometers can be found for around 7$ USD,10$ CND or 6 Euros.

[@monkeygraborange]

‘Tis the beginning of potato season, so these couldn’t be more timely and appreciated!

[@saltydroog854]

Today I learned I am a depraved lunatic.

[@sabrina-wq4uu]

Welcome my loony friend!

[@LoveStallion]

Bravas!!! Ate them all the time in Catalonia.

[@Earth1218]

Brian drops five new delicious potato recipes and The Cure drops a new single. Not even noon and it’s been a pretty good Thursday so far.

[@adamyoung480]

Aloha. The Cure? You serious? Robert Smith’s miraculous voice hasn’t changed, amazing.

[@Earth1218]

@@adamyoung480 no, it really hasn’t at all. And the new song sounds like it could be straight out of “Disintegration”. Looking forward to the album.

[@miseentrope]

Hold up. The Cure dropped a new single? Sorry, Bri, brb....

[@TerrySmith1953]

Those cans of tomatoes - peeled, unpeeled, fire roasted??

[@claytonleal7947]

Thinly sliced sweet onion thats been rinsed and dried tossed with the hashbrowns after they soak is a game changer. a diner in my hometown does it, they crisp up along side the tats and give it this slightly sweet slightly bitter flavor that just takes it up a notch. they also fry theirs in a mix of ghee and oil which give it that slightly nutty buttery flavor. 10/10 i've eaten it enough that im pretty sure im part hashbrowns now.

[@Im-just-Stardust]

Video suggestion : Next year during abundance of fruits and veggies in the garden, could you make a video of you harvesting your organic fruits and veggies from your garden and make a traditional pasta sauce from it? I have been doing it with my heirloom veggies and tomatoes this summer, its just unbeleivable ... You can create the richest, most nutricious, chunky ratatouille straight from the garden at this time of the year. I think people would be inspired to see the whole process, from the harvest of the different veggies, to preparing each of the veggies for cooking, to the plate. Its so easy, people might want to try it next year, resulting in an abundance of healthy people. Health can be as infectious as diseases.

[@anmol3457]

I'd love to watch that

[@nanijeanie]

I can honestly say I have had the worst hashbrowns ever served . They were not browned, more blackened on the outside . The middle was so full of sticky starch that they were gooey. And the color, hard to describe, kind of a blue. What should diners if served something this appalling in a restaurant?

[@williamreinhard]

Sounds like the time I tried to make hash browns at home without knowing anything about cooking. Just shred potatoes and fry them in a pan right? Gross.

[@adamyoung480]

Aloha. If you can’t solid hashbrowns in a diner, what’s the point?

[@charlierobinson9411]

These all look wonderful, Brian! Can I make a suggestion, please? Us Brits don't have easy access to the same spuds that you do - I don't think I've ever come across a Yukon Gold or a Russet in my life. Any chance you could suggest alternatives for us, e.g. Marris Pipers or whatever, or at least let us know if you're working with floury or waxy ones? Thanks for your consideration!

[@nhedan]

Russet potatoes are just our standard starchy (Floury) potatoes, yukon golds are kinda in between waxy and starchy and we just use for general purpose most the time, while red potatoes end up being our typical choice for a waxy potato. As an American, I suspect the only reason American recipes tend to specify those is because they are by far the most common, and often the only choices in our grocery stores. But just keep those traits in mind and you should be able to find a substitute pretty easily

[@jibbintube]

It’s always a great day when Brian uploads a new great cooking video🙌🏼🙌🏼

[@spood87839]

Where can I access the annual death toll data due to madoline usage? It's gotta be in the 1000's right?

[@jacobcharleszimmerman7934]

Epic Potatoes. That's a good band name.

[@castironchaos]

Potato pave - lay on 18 to 20 layers, then bake for about 80 minutes. In other words, it takes the same amount of time to bake the potatoes, as it does to lay down all those layers. 😏

[@wwoods66]

3:30 So Potatoes Pave is sort of Hasselback Fondant Potatoes? 9:15 "Lovingly, tenderly ... _crush_ this potato" ... okay

[@jaredjames8091]

"...basically a process of dehydration we need to evaporate as much water out of them as possible so that the oil can do its job of browning things up." I am curious why you wouldn't give the raw shredded potatoes a good squeeze to help remove some of the moisture? This is a very common technique and it has worked great for me in the past. Great videos!! 👍

[@petermcguire4769]

Those hash browns reminded me of when i used to work at Denny's, and activaed my PTSD.

[@AlphaHoneyBadger]

Seeing him using the mandoline with bare hands, gives me a PTSD flare-up. D:

[@JerryPemberton]

Speaking of taters, I would love to see your take on classic corned beef hash.

[@michaeld.4521]

Been here since 40k. Now at 1.46 mil. Well done Brian!

[@tomaszp2027]

Hey Bri, appreciate all the metric units!

[@romystumpy1197]

Likewise

[@user-cr6pl9wg1h]

Can you please make a video on jerk chicken?!

[@John-ke2jm]

First time I've disagreed with you. Worked at a diner. Hash browns are made with yesturdays baked potatoes on a box grater. Onto the flat top with some butter. No need to over complicate the crap out of them.

[@romystumpy1197]

It's more like Swiss rosti

[@SheringtonMalta]

He even squeezed ketchup like a god 🤯

[@evilcab]

I'll eat the whole pot of that potato puree

[@trooperpompeu]

Smeagol didnt like this video

[@masoudtorabi3661]

Can you use a potato ricer instead of using the strainer method?

[@hudsonja]

Yep, it just won't be quite as smooth, but most people won't know the difference unless you told them. They'll still be way smoother than a regular mash.

[@gabrielesalvatori6804]

feels illegal to be this early

[@hanifarroisimukhlis5989]

Fun fact: Potatoes are the most productive (calorie wise) crop. It's also very hardy and can grow in harsh condition (it's domesticated from Andes). It require less light, less maintenance, and don't have seasonality. Basically whenever you need some, just pull it from the ground. The reason rice is the most eaten, apart from population (you know, asia), it grows on waterlogged soil where not much competing plants can grow. Basically roots need oxygen and water has 20x less oxygen than air. Rice plant however evolved air tubes to carry oxygen into it's root network. Some varieties can even grow under 2 meters of water.

[@SomeDude-t7d]

This still hasn't been improved upon. Ruffles! Served with Twinkies, Ruffles, and an ice cold Coke a Cola.

[@juliebeans5000]

Mmmm... 3AM. Original Hotcake & Steak House. Portland, OR. Mushroom Omelette and HashBLACKS.

[@al271987]

Lots of cool ideas here, but too much work for me. I’m not against work, but after Adam Regusea’s crispy oven fries video, there’s very little temptation to do much of anything else to make amazing potatoes.

[@rumblewalrus]

Brian - any suggestions on keeping the puréed potatoes warm or reheating? Just in case they cool down while I’m cooking other stuff in the meal. Thanks!

[@goudagirl6095]

RANCH DRESSING!!! It goes GREAT with taters of all kinds...and all those kinds look totally amazing!

[@squa_81]

0:45 Aren't mandolines sold with a pushing block to prevent injuries to fingers?

[@zeveroarerules]

So for that puree, get a passe vite, that's so much easier. Also, 50-50 potatoes butter. Do it.

[@canon1805]

thank you again! will definitely try some! but @Brian, van you add European alternatives to your potatoes if the structure is particular? we don't have most of your varieties available

[@rafaszczuka6505]

There is one amazing potato recipe world is not aware of as it deserves to. It's basically well grinded potato cake, with smoked bacon and optionally some mushrooms. We are call it in poland "babka ziemniaczana", which is more or less "potato cake". You can find some recepies of that bad boy on web. It's even better when you cut this cake next day and fry on a pan. Potato-umami taste is on an astronomic level :) I really recommend it.

[@thetrevorsscott]

Did I smash that like button at the drizzle of ketchup in the potatoes pavé? YUP. It’s like fuzzy dice on the rear-view mirror of a Maybach & I’m here for it, Brian.

[@kevinjakubowski7165]

For Hash browns: I've been baking my potatoes, and refrigerating (overnight, up to a couple days) then shredding them by hand. Most of the skin actually pulls off in your hand while shredding. They keep their shredded shape, are fulling cooked and dried out - and quick to pan fry to a golden brown - great texture too.

[@stilelits]

1:00 i always just use a kevlar glove when i use the mandoline. they're dirt cheap at the hardware store, just make sure you get something that claims to be "cut-proof" or whatever

[@ObsessiveAboutCats]

Yep, I just (mostly) failed at hash browns just a few days ago. I miss the brick style ones we used to buy in the frozen aisle (25-30 years ago). Those were dead simple.

[@mdbizzarri]

I prefer the ricer for creaming the potatoes, and I don't mash them before, and get the same result. It's quicker and easier, with less utensils getting dirty.

[@dimilton3166]

Call me crazy, but I love seeing Bri’s wedding ring. So many cooks don’t wear their weddings rings while cooking. It just reminds me of Lorn every time I see it and I just love that they’ve been together for such a long time!☺️

[@leeannedonohoe]

🥔 so glad i resubscribed, … hash browns have always been a troublesome trouble !!! Vinegar, … who knew ???, Bri, that’s who !!! 🌸

[@gerardjohnson2106]

Patatas Bravas at a topless bar in Spain? Oh, a "tapas" bar, ok. Too much background noise from my kitchen exhaust while I was watching this video. 😂 Great potato preps. Thanks for sharing.

[@fraserlaidlaw7358]

Buying specialty coffee and grinding it yourself, only to brew it with a cheap drip machine is like putting Bugatti tires on a Toyota tercel

[@madelineS98789]

No ketchup on the hashbrowns!?? That’s a crime.

[@notold37]

Dearest Bri,Bri, stop throwing out your potato peels, give them a splash of oil and salt and pepper, place on a sheet tray spread out and cook in the oven or airfryer till crispy, they're a brilliant snack, cheers from Melbourne Australia

[@d.mat.zero6525]

patatas bravas are fried in olive oil, bc in Spain they have access to olive oil more readily then here in America so they get it FAR cheaper there than we do. but you do you. i just know that Spain is very particular about their dishes. if you do it wrong they WILL call you out n blast it on Spain's main stream news. i mean look what happened to Jamie Oliver with his Paella.

[@ninjawolfgame]

alternative way for cooking the pave. you could deep fry em. maybe around 350, 375 or whatever temp you normally deep fry fries at. although, keep a close eye on them as you don't want them too dark.

[@teddyoshirak4628]

This man Bri is literally in my head. I recently bought a ricer and a big sack of Russett potatoes and was irritated I couldn’t find a concise video on KZbin this morning on how to make potatoes better at home. 4 hours later I get a KZbin notification for this video 💀

[@Sagittariuz912]

You know, 1 kilo of water is exactly 1 liter. Liquids are measured in liters, solids in grams.

[@NPC-yb3rw]

For the pave, Thomas Keller recommends a bread loaf pan for easier to cut portions. Also, how full is your fridge with potato dishes? LOLOL.

[@padders1068]

Hey Bri! Great video and ideas for the humble potato. 😋 and ❤ to you and Lorn! As far as ketchup goes it's each to their own, so commenters please don't be negative!

[@fayem4091]

Please brian! Make something for your vegan followers! I am not a good home-cook to veganize your recipes 🥺🥺🥺🥺

[@freddym6643]

What are your dinner recipies for getting as much flavour and nutrition out of as few calories as possible? Cooking's easy when resting on bread and butter crutches, let's see you fight the obesity epidemic.

[@jonjohnson2844]

I have to say when it comes to hash browns, McDonalds is my barometer (same for a lot of people in the UK), apparently they're made with partially dehydrated mash potato?

[@caleb4thand10]

Did you get your slick shift to the ad from Ragusea? I'm noticing stylistic similarities.

[@BrianLagerstrom]

I would say my videos are in some way inspired by him. Not entirely but the narrated recipe Style is something we both do.

[@caleb4thand10]

Love both of y'alls stuff!

[@hudsonja]

It shows! Ragusea was my gateway drug to my Brian addiction. I would change a thing about it, since it eventually me here.

[@JohnHausser]

7:52 Me, a newly single man : 🥲

[@cashearnest5618]

Your coffee mug is dirty. It makes me wonder if you have ever washed your cooking uniform. The people deserve to know!

[@erich6860]

About 12 years ago I went to a restaurant where a side of mashed potatoes was 10 dollars. I cannot imagine what they cost now, but I'm guessing this is how they was made. I guess because I did not order them LOL

[@brandonhacker6321]

Dawg please make Runza. It's so good, especially the Bacon pepperjack one

[@markdarragh6620]

Go check out Babish’s Duck Fat Fries from John Wick episode for an even more decadent version of Bri’s pave.

[@MeandMonkeyLP]

Id love to make potato pave some day, sadly i do not own a mandolin slicer. When you cut the potatos, they looked slightly soft and a bit ready to fall apart? Was that an issue you had when making these? I figure putting them in the freezer instead of the fridge could allow for a firmer pave that holds its shape better in the pan?

[@rosshunter9053]

I’m sorry but a well executed potato rosti trounces your hash brown any day of the week.

[@cherylnoel9888]

Had patatas bravas, something like a bruchetti, and wine at a café in Spain. So amazing!

[@NickyDee01]

Sir Lagerstrom.. You must save my family.. We need Cornish Pasties!!!

[@dimilton3166]

Whenever he said “Tapas,” my mom was like, “I thought he said ‘topless’ 😐”

[@nataliacarrillo7917]

Is there a link somewhere for your favourite mandolin?

[@darksidemachining]

Great Video. Surprised you did not recommend the plate on top of the hash brown technique to flip them over in the pan as an alternative to those who cannot perform the toss in the air flipping technique.

[@richbrad08]

speaking of coffee, you should try time cast graphene dream blend, its low acidity i heard its very good

[@jamescapstick7990]

It’s non traditional, but there’s a place near me (in Spain) that adds chopped rosemary to their bravas, and they’re fantastic.

[@foragingadventures]

Anyone else hate watching someone use a mandolin with bare hands? I'm a confident cook but the idea of using one makes me want to curl up into a ball.

[@awprc]

I done eating potatoes like an apple. I'm gonna start cooking my potatoes from now on! Thanks, Bri!

[@tekchip]

I bought a new mandolin recently and it comes with a little paddle that has sharp points on one side to stab into your item and then a handle on the other. So when you start to get close to the blade you pop that bad boy on and the paddle has some rails that keep you from slicing off the tips of the spikes on the other side and ending up with little plastic bits in your food.

[@agallion1832]

"Arent afraid of a little art project for the weekend". Ive never been so accurately identified in a youtube video.

[@charliebrown1828]

Bought a small food processor a couple years ago just for hash browns. I have never regretted the purchase.

[@AKKTB]

I love this video. I’ll be making your “smash potatoes” very soon.

[@croskoal]

That potato pave and eggs benedict will make a hell of a fancy brunch one these weekends

[@altrogeruvah]

The first recipe reminds me of my mother's potato dauphinoise, with the only addition of cream, garlic and bacon (no cheese)

[@123kgo]

Ugh Brian you know I'm a sucker for potatoes... trying these all soon

[@Scruffed]

Think I fancy the Potato Pavé, but with the Brava sauce instead of ketchup...

[@aaronshkolny6824]

an amazing alternative to pushing your potato pure through fine mesh is using a food mill. seriously its 10 times faster and way less work for almost as smooth of potatoes.

[@a_l_e_k_sandra]

Good ol' food mill. ❤

[@laurajens6461]

Could you use a potato ricer on the potatoes to “mash” rather than putting through the sieve?

[@nope9439]

I would love a recipe on wraps, like a cesar wrap, or buffalo chicken. I love thosr!

[@karenrosen2983]

I am running to the store right now to get what I need to make the potato pave for mom’s birthday on Sunday!

[@Ramu-10]

Roasted potatoes is the only one I morally can call a potato dish. Rest of them are fat dishes with a side of potatoes.