Easy and Crispy Potato Croquettes | Chef Jean-Pierre

Hello There Friends, Today I’m going to show you How to Make Potato Croquettes! They are super easy and fast to make. I make these ones with Ham and Cheese but you can make them with anything you want! Come and learn how I make Potato Croquettes, with a crispy exterior and a delightful creamy and cheesy interior! Let me know how you did in the comments below.
RECIPE LINK:
chefjeanpierre.com/recipes/po...
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ Potato Ricer:
chefjp-com.3dcartstores.com/s...
❤️ Disposable Pasty Bags:
chefjp-com.3dcartstores.com/P...
❤️ Silicone Baking Mat:
chefjp-com.3dcartstores.com/s...
❤️ Herbs de Provence:
chefjp-com.3dcartstores.com/H...
❤️ Signed copy of Chef Jean-Pierre's Cookbook:
chefjp-com.3dcartstores.com/C...
------------------------------------------------
✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
www.amazon.com/stores/Chef+Je...
------------------------------------------------
OUR CHANNEL:
/ @chefjeanpierre
------------------------------------------------
CHEF'S WEBSITE:
www.chefjeanpierre.com/
------------------------------------------------
CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/

[@lcypher5579]

I noticed you don't criticize yourself for talking too much anymore...that's great! The more you talk, the more we listen and learn. Chef JP.....I talk to my potatoes too. I thought that was normal. 😂 Thank you Chef JP. You make my day.

[@andrewmantle7627]

It's when they start answering that you know you got troubles.

[@bsugarplum]

​@@andrewmantle7627 😂😂😂

[@RitzmondDavid]

You sound like a family's favorite uncle who consistently walks into any dead family gathering and then everybody's face just lights up when you enter the room. Watching your videos is always a treat.

[@forkittens]

some chefs say the ingredients speak to them, but the best chefs speak to the ingredients.

[@nicocerneschi8558]

👍

[@greyciepesh9784]

Watching him is therapy ❤️❤️❤️❤️. A cure to anxiety and depression.

[@maevejustmaeve4443]

I am looking to make a special dinner for my daughter when she comes home this week from University. I came upon your youtube videos and I have been laughing, smiling, and enjoying your lessons. You make cooking fun! Thank you!! So very enjoyable!

[@vonzipper24]

Best channel on KZbin

[@joshhencik1849]

The best thing about this is that he shops at Publix. Relatable to all home cooks.

[@abbynormal8608]

I’m glad I’m not the only one who speaks to their kitchen utensils

[@mikeromero275]

Great job Chef! You bring some interesting food ideas every week. I really enjoy watching your videos. I love to cook, but I have had ALS since 2014, and I am no longer capable of doing anything anymore. I have been teaching my son how to BBQ and now we cook some of your amazing dishes together. I am so glad I found your channel, because now he can learn how to cook properly. It is difficult for me to explain properly due to the fact I am unable to speak any more. So thank you for allowing me to have this experience with my son.

[@ChefJeanPierre]

Thank you Mike! It is a comment like you and then make it all worthwhile 🙏😊❤️

[@Spavvner]

My heart is with you Mike ❤️

[@mikeromero275]

@@Spavvner thank you.

[@BustaHymen]

I read the first line of your comment and though! "totally agree".Then my heart sank, as I continued reading. But I must say, what a fantastic way to spend time with your son, great job there Mike!

[@markdziadulewicz6160]

Mike Romero...wish you better times ahead 💪

[@UsernameUnkwn21]

I just LUV this guy and the content he puts out.. he literally is providing a culinary education to viewers.. why he has not hit 1 Million + subbies yet is beyond me!

[@forkittens]

i know right. criminally under sub'd.

[@kataiga]

So right, I have been the sole cook I our restaurant for 10 years without any learning ,doing just a simple menu but with great success. And that is 20 years ago, and I learn someone’s with every video, he is amazing, and he7just giving his now,edge away, I am so thankful, to Jean Pierre and to have found this channel . You can translate this to any cooking you do. !!

[@robertakerman3570]

@@forkittens Might I say; french fries the hard way? They've got 2 B great.

[@sonyavincent7450]

He is the most adorable TV chef in the history of TV chefs.

[@timjones147]

@@sonyavincent7450 I remember him when I was a child. My mom used to watch his cooking shows or the shows that he was on. Finding him on KZbin was like déjà vu because I didn’t recognize him at first but his voice was in my head

[@BustaHymen]

"Not this guy! Go back over here, you!" This, alongside "Welcome friends" and "we're gonna cook this together" is a fraction of all the things that make me love this channel. Chef JP, you are the best! (Now let me go slice some Onyo just for the sake of it)

[@pierrerossouw6083]

Careful, you watch too much of chef and you start talking to yourself in that accent while cooking; "OK friends, you always start with the onyo"; "Remember, measure carefully". This is better than any action movie - this is real action.

[@rollandnewcomb5524]

@John Doe Especially when he pops something a little too hot in his mouth. LOL.

[@villainuday5365]

God bless this chef, (our)Chef Jean-Pierre and the team and everyone out here, or there.

[@jonhandel8159]

Chef Jean-Pierre has the unique ability to make every video feel like a master earnestly sharing his craft with an apprentice, which is, after all, exactly what he is doing. I am getting a world class culinary education at home, one video at a time. Bravo, chef. And thank you.

[@roninmaximusmarks9476]

I can't say it better than most have, but I never grow tired of watching him cook. Accessible, helpful and a real joy for me. Great ideas come from this man who does a great job of breaking steps, ingredients and methods down to very easy and simple to follow cooking. In a word, sir: Fun. You're fun to watch and an inspiration.

[@rruni9828]

I purchased your potato ricer and it is a GAME CHANGER for sure. It helps makes the best mashed potatoes ever. And I love the size.

[@wendyhannan2454]

Sounds good, I’d like to purchase one 😉 I thought as I’m a bit weak in the wrists it may not work for 🤷‍♀️

[@erikboisvert9913]

​@wendyhannan2454 a food mill would get you the same texture as a ricer would it'll be easier on the wrists as well

[@southstreetbarbecue7875]

Great, now I have to go get pastry bags. It's amazing how quickly my dinner plans change when Chef releases a video.

[@mrmudcatslim1004]

Number one cooking Daddy flexing on the other cooking channels. Gotta love this Chef. Keep up the good work Chef Jean.

[@topfeedcoco]

Damn straight!

[@donnyjay9046]

This guy is so full of fun energy for cooking.

[@littleniagara4705]

Ahhh if there was only ONE vegetable left on earth gimme those potatos!! 🥔🥔🥔 yum!! Ty again Chef!! This is going on my menu😊👍

[@occultustactical6138]

Awesome. I made them and put them into a muffin top baking pan. I baked them at 375 for about 15 minutes. They were beautiful next to a grilled steak and top with fresh chopped scallions and parsley.

[@ChefJeanPierre]

Great idea! Thank you for sharing!😊

[@wendyhannan2454]

Fantastic idea, I like the sound of that 😊

[@user-px9np7tp5p]

Mine opened even bakink them 😢 why? And the oil split on my face. I wear glasses Thaks God.

[@Palgrave]

I realize now that the only functional difference between this show and Matty Matheson's Just A Dash is that Chef Jean-Pierre cleanly edits his steps together and is generally joyful to watch just talking about food and cooking, whereas in JAD you see all the moments where Matty is fumbling for cookware, screwing up the recipe, waiting hours for the food to cook, and swearing. Both are so real if you've spent any time in a kitchen and they're my most favorite cooking shows on here. :D

[@mattmarkus4868]

I prefer the less rushed videos. No reason to rush!. Love it all though.

[@kathykathrynm9375]

I made them yesterday. They were great. I added some diced Jalapeños to the potatoes. A real hit with my friends and my husband. Thanks, Chef.

[@danmoore6107]

"Uff! Now I'm talking to my potatoes." Chef Jean-Pierre, you are an absolute treasure.

[@chapmansbg]

JP is the Man.... So animated, affable and friendly.

[@CasusCantare]

I don’t even cook it, I just love watching chef. He always does throw in tips and tricks that can transfer to other dishes tho!!

[@4.0.4]

Ah, so it's not just me that rather uses black pepper even where they don't look as pretty as white pepper! Now I have the Chef's approval.

[@carlapyron559]

When you say the word “crunch”!with your beautiful accent….. it sounds like “crunch”…. In the best way.:)

[@rustyshackleford3278]

Chef JP - Almost 650k subscribers now, can you believe it? I am honored to be one of them, you have taken my cooking to the next level

[@archie7012]

you just love doing it, right? You always break the tasks down to the most important things, so we can learn how it works. Then we just try it often enough and we get the joy of a wonderful meal! Thank you!

[@anthropicandroid4494]

Always a joy to watch Jean-Pierre "talk to his potatoes"

[@markaustin4370]

Of the many amazing things that happen on this channel ... Two stand out to me First, the absolute joy Chef brings to every moment. He's like a fire that no water can put out (remember, my friends, water is the enemy!) Secondly, it's not the recipe itself, it's the technique, or vocabulary of cooking that applies in virtually everything you do in the kitchen. Thank you for teaching me so much and for making my life fuller with joy!

[@michaelstusiak5902]

I really enjoy recipes that I probably wouldn't have considered. Chef makes them look so "doable".

[@kymerwin8870]

I love your cooking, your videos, your personality your food and I love you. I can't cook anymore because I'm very sick but I like to fantasize that I can cook still and your videos are the best. I'm 58 years old so it's sad that I'm done eating good food but your videos are great.

[@5050kas]

I plan to make these for my next dinner party as an alturnate to mashed or baked potatoes. eye appeal is important and a fresh different take on the potato is a great way to do it.

[@svenvanhooydonck4837]

Delicious! Gonna try that parmiggiano and herbs panco crust!!! A tip from a non chef: use the Millecroquettes kitchen help. We Belgians use it all the time since the 60s. A great tool that cuts out the cooking bags, freezer time and most of all... the rolling. Saves a lot of time.

[@mayrnibird9224]

my parents made annual pilgramages to france and my mom always brought back herbs de provence in cloth bags. and lavender soap in pocket hand towels. cant wait to make this. thanks chef!

[@bookashkin]

I am sure it confuses all the airport drug sniffing dogs :)

[@dianes5762]

I made these and served them with sour cream a tiny bit of cream cheese mixed in and chives. They are wonderful.

[@markboyer4221]

Hi chef… im from England .. I bought the potato ricer.. and ITS AMAZING .. I made a Sunday roast and the mash was smooth as anything.. Thankyou Thankyou Thankyou … I used to use a masher … nooooo never no more.. Thankyou chef ..👍👍👌👌👏👏🙏🙏🙏

[@marktwain5722]

Jean Pierre you are the man. Thank you for sharing. Bon Apetit.

[@davedavenport8176]

I purchased a potato ricer from Chief’s site and absolutely love it. Never before used one and it is wonderful. You won’t be unhappy trust me.

[@ChefJeanPierre]

Thank you 🙏

[@nathanthomas8184]

Your video's are lifting me higher with confidence in the kitchen Thank you chef

[@ratlips4363]

French Fries with ham and cheese! I love it

[@4312caviar]

Learned something today, cutting biggers pieces 😍 "Talk to your 🥔🥔"s"

[@the1truth420]

Loved the comment about Mom. All sons do things that make their mothers unhappy. Black rather than white pepper is one that they can live with.

[@mariapina9839]

I can't wait to try this recipe! I ❤ that you're not only telling us the how but the why. Thank you Chef!

[@wait...what...]

I ABSOLUTELY LOVE that two of my favorite chefs, Jean-Pierre and Frank Proto us black pepper in their potatoes. I feel justified.

[@kfed4684]

OMG first time i made these, with smoked gouda and apple smoked bacon. Amazing recipe. Thank you chef

[@freedomlopez6563]

😁😁😁…you bring such joy at ‘Hello Friends” …how can one not smile at that alone?? 😁. I thank you so much for meeting you last week. I made the sambucca shrimp last Saturday and it was a HIT!!! it’ll be a staple from now on each time I host. I thank you chef!!! And the mashed potato was amazing and also enjoyed by all! Thank you sir!! ❤️

[@JoeHell67]

That is really high class! German Chefs confessed on TV, that they use Convenienced croquettes in their restaurants.. Joe from Germany

[@gaylemamabutterfly]

Hi Chef, I'm gonna make those for my Grand daughters....fussy little tykes....I think they will love these. Take care.

[@joenogueira2801]

Chef Jean-Pierre is being very generous by showing us all how to prepare great tasting meals. Merci Chef, vous êtes un champion culinaire.

[@SusanFreeman]

“You stay”! I laughed so hard I almost choked on my wine 😅

[@dannymollevanger990]

Look at the beautiful tastefull tiles on the walls, what a brilliant pattern. its a masterpiece by itself.

[@kathycarmichael46]

What a beautiful man who always teaches me something in every video despite a lifetime of restaurant work! He makes my heart smile with his teachings and his Jean-Pierre-isms. Keep making your videos and ignore stupid people with ignorant comments 😘😘😘

[@dragonborn4582]

And the onion cutting video was so smooth and satisfying

[@TerrySprey]

I found your channel today it's amazing! I wanted to say Hi, my wife and I ate at the Fort Lauderdale Left Bank at least 2 to 3 times a week in those days you cooked our meal at the table off a portable burner. I have to say it was the most enjoyable time of our lives and the best food I have ever had. I'm so excited to find your channel. Thank you Pat & Terry Sprey

[@TerrySprey]

For the last 40 years I have been trying to find the cinnamon flavor coffee you served at the Left bank I have bought every brand I find but nothing comes close to it. If you made it yourself please share the recipe.

[@ChefJeanPierre]

I do not remember the exact measurement but I think it was 1 tablespoon of ground cinnamon per 14 cups. We just added the cinnamon on top of the Sumatra Mandheling coffee and brewed like that! 😀

[@genuineimpulse9134]

For 2023 he should top one million! :)

[@heidimueller1039]

May 2024, almost 2 million!

[@cecilerudis4610]

Amazing...The "simple potato" made fancy!!!!

[@r.i.p.volodya]

Thank you for this video - this explains why I was having trouble making them in the past because I wasn't refridgerating between steps.

[@James-is2dr]

Another great post. An addition is your sense of humour - great.

[@pierrerossouw6083]

I can only imagine working alongside chef; he gets an almost "nervous" excitement when he's in the kitchen. But make no mistake, Escoffier also comes through clearly at other times. That exciting moment when hours of work come together happens so quickly and for 3 minutes you run around like crazy. And then, that moment of final production, when you stand back and say to yourself: "wow, I would serve this to anyone in any restaurant". So tomorrow's menu for my mother (almost 80 now) is a pan roasted lamb chop with potato croquettes! Thank you chef.

[@dukebradham]

Chef, I love your videos. I watch all that I can. I really do. I always click like, I’ve been subscribed, and I have rung that bell. So for you I have done these things… please, do ONE thing for me. The next time you pour hot water from a pot down your sink, run some cold water from the faucet to help cool it down so it doesn’t destroy the P-trap/s’ seals underneath. Thank you! God bless you!

[@comiketiger]

Interesting! I don't recall ever seeing anything like this before. Thank you for sharing. God bless all here.

[@gidiyi7326]

Thank you. I'll make Croquettes from scratch tomorrow for the first time in my life. I got my first frier for Christmas. And tomorrow will be the first time of me using it.

[@zarfvreex8260]

Give yourself another gold star or Michelin star. Fed this to my boy, who loves the butter poached salmon. For the first time in his life, he ate his meal without uttering a single word. Too busy eating.

[@ThatBobGuy850]

I don't know how or why YT added Chef JP's videos to my feed, but I'm damn glad they did! I learn something new with every one of his videos. Potatoes are great - sooooo many different ways to cook them! I love them. These croquettes look amazing (like all of Chef's dishes) and "easy enough" to make that I'm going to give them a try. I've done a couple of Chef's recipes and, while they might not have come out perfect, they have not been disappointing. I appreciate this free cooking class :-)

[@richg5504]

Love his sense of humor and his passion for good food. Just love watching him and listening to his commentaries. If Joe Pesci was a chef, this is how he'll cook. Merci Mons JP, vous etes le meilleure!

[@bryanmoraski7005]

"Good thing we're ready for ANYTHING " . LOL !. I cant wait to make these. I just got 30 lbs potato's from my farmer friend.Thanks Chef.

[@patrickhayes6348]

Best dang chef on the planet. You sir are amazing . I could watch you make just about anything. Thank you for sharing your passion

[@lolaottinger3038]

Chef, potatoes are my son’s favorite food, on holidays I often prepare 8-10 pounds of potatoes to mash so that we all can have a serving or two, but he will have way more than two, if you wonder if he has a weight problem, no, he doesn’t, he’s a marathon runner, and a vegan. He’s the only vegan in the family.

[@ChefJeanPierre]

I don’t care what anybody say is about potatoes they are just good😋🙏😊

[@aprildegele1510]

You are endearingly nutty! I love your casual take on these recipes. I live where Bob's Red Mill is located. They have so many great things! "Measure carefully" 😄 One of the best lessons I learned from my great grandmother was how to measure in your hand. I can get a teaspoon and a tablespoon, a quarter cup, half cup and cup without a measuring. But the most valuable lesson I ever learned was to go with "ish". Not everything has to be measured exactly. Not bread, not the best pie crust ever, not almost anything. Now, it makes a difference, or so I was told, in making jelly/jam so that it's not nasty gel. I never, ever saw my great grandmother measure anything that I can recall. Not ever. THAT is the measure of a great cook. Of course, she grew up at a time when there were no cheaply available measuring devices. Everything was hand made from bread to cheese and butter. Nothing was pasteurized (ugh). You used what you had because you grew it or foraged during the depression. So, to hear a professional chef say "measure carefully" when it isn't is endearing.

[@lewiskemp5893]

Hi Chef Jean Pierre. I like the new intros. Especially the Hi Friends followed by some goofy scenes. I can't wait to watch.

[@agpc0529]

I’m in, in Cuba we have ham croquettes, this looks just as good.

[@MeeraVij]

I have not even started watching the video, Foremost,I would heartly thank you and your team for fulfilling my request, as i had faith you are the best to demonstrate the Croquettes.

[@DJMarkCorneliusThaDon]

Allright! Just got Chef's Cooking 101: The Definitive Interactive Cooking Program from UPS. My best friend has Multiple Sclerosis & I'm her caregiver. My mother also passed away 2 years ago & she cooked for my father. I've got people to feed & Chef's gonna help me get down in the kitchen!!!

[@adrianrubi5012]

First time I ate these was in 1986. Never knew what the name was but the memory stuck with me. Thank you for this recipe nw I know the name.

[@SimpleSlyman]

Measure carefully always makes me smile

[@dragonborn4582]

Can't believe this French chef tutor still uploads, good videos by the way.

[@scottward2451]

You are without a doubt the best chef period and so fun to watch. I started watching you last year when I was going through cancer and you sure made my days better and omg your funny. And watching your videos make me starved. Lol. Thank you for posting your videos. You are an awesome chef. Wow.

[@ChefJeanPierre]

Thank you so much!!! Wishing you a great recovery! 😊

[@rebeccaoconnor6310]

I will be making many of your recipes for my daughters while visiting them. This is one on the list! Love you Chef.

[@winnieg100]

You keep me in stitches laughing when you rummage around in your tool drawer. You are wonderful being a philosopher AND an amazing chef!!!!

[@stephaniegillis6620]

Wow I’ve just started watching Jean & absolutely love his food & style. So entertaining & educational. ❤

[@shovadhar9388]

Chef you are so charming and so good humored...you make me smile. I am in love with you and your wonderful creations. Keep on with the videos. You bring joy and light into the world. God bless you.

[@jeffthalrose7330]

Keep them coming Chef!!!!! Love it!

[@faybayers3750]

Another great recipe, definitely trying these. That potato ricer is awesome!! I can barely get 2 hard boiled eggs in mine😁 Thank you Jean Pierre for making Monday mornings extra special! ❤️

[@michianabaddriversin4690]

No video is complete without Chefs burnt tongue tasting face !! Another job well done.

[@peterhennig4678]

I remember those from growing up in Germany, I loved them then love them now, I can finally make them

[@LIZZIE-lizzie]

🤣🤣🤣 "Sometimes I wonder..." Can't find Yukon potatoes. Thank you for the ricer. Haven't heard a ricer "mentioned' since JULIA CHILD! Love you, CHEF JEAN PIERRE. Watching your cheesecake video, I noticed you mixed the filling while doing everything else - making the crust, etc., which hit me, you have to MIX THAT CREAMCHEESE! Thank you for another great recipe, explanation, presentation and thanks for the conversion of the oil temperature 🍯🧀🥩🥖🥯

[@tttarms1970]

Summer around the corner. Cant wait to make a batch of these on the grill....cold beer in hand Good music and great company

[@DownButNotOutYet]

Hello Chef J_P, never made croquettes,, have not had the nerve!! They have always been a mystery to me how they made them. \we have a Dutch bakery that make them, and they are so delicious but so price!! It is a lot of work but not too bad. Your demonstration have given me the courage to try them myself now. I hope they will book beautiful like yours otherwise you will hear a big scream coming from S.Africa across the whole world. I do not like to waste time and ingredients, when I cook it must be right from the go. I will watch this video again to make sure I am on target. Thank you for showing us, do take care be alert. Kind regards.

[@erikababare6165]

Thanks for this wonderful recipe ! You are truly the MASTER of all recipes ! Greetings from Austria

[@leemoore9933]

Using a potato ricer has made a huge diff in my mashed potato's and now to give this a try, thanks again Chef.

[@margaretrys5378]

Can’t wait to make these. I’m sure they will be great for game night. Love your videos! I’m learning so much!

[@biggianthead17]

I make mine the same way except that I put very finely chopped parsley in the potato mixture. I make my mashed potatoes differently but now, I'll be making them this way... much better your way chef. Thanks... you are indeed the master of youtube chefs. You are creative and make all recipes look as if a child could do it...lol.

[@colinhathaway9493]

Watched your other mashed potato video when you first posted it and bought a river because of it. Best piece of kitchen equipment I bought in years. Gonna make these croquettes this weekend

[@Dennizzz119]

Made these with some softenened diced onion in there, spectacular. We all know onion and cheese work wonderully together and it really adds a savory sweet note to them. I suppose the trick is with these to soften the onion just enough that they dont break up when youre forming the croqs.

[@sunnybizz4857]

Can these be made ahead and chilled? How would you reheat? Oven or quick microwave?

[@Dennizzz119]

@@sunnybizz4857 Microwave will make them extremely soggy. Once fried, you need to eat them then. If you want to store them, freeze them when they are ready to go in the fryer. Then thaw and fry when ready to have some.

[@pplrstrange]

Perfect. Everything you show us is always perfect. Thank you chef.

[@Nigellagirl99]

Good Morning Chef JP ! You have just made the start of the day fantastic - your videos give continuous joy 💕

[@Mochi-sn3ud]

Yum. My Mother taught me to just drain the potato's with the lid instead of the strainer and right back onto the hot stove for a minute or 2, the hot stove steams excess moisture from potato's. While the stove was still on, she would add the butter and milk to "scald". It was just until the milk would bubble and raise a bit, then off the heat to mash and add lots of freshly grated extra sharp cheddar cheese, salt/pepper:) I realize that your recipe does not have milk but her trick to a "dry" potato was brilliant, delicious and minus something else that needed to be washed.)

[@ChefJeanPierre]

Mom are always right and your Mom’s method is perfect! 😊

[@Mochi-sn3ud]

@@ChefJeanPierre My other secret, add a bayleaf or two to the cold water when you cook them and when they come to a boil, turn the heat down to just simmer the potatoes. Of course I remove before I put them back on the stove to get rid of the moisture. I also make them and keep them on "Warm" in a crockpot but always double up paper towel and put it between the crockpot and lid so that the mashies do not get wet with excess moisture. My holiday/big family get together trick. A kitchen towel is not good because of scent from washer/dryer sheets. I hope this may help some.