POV: Cooking Restaurant Quality Mashed Potatoes (How to Make Them at Home)

[@wayneorchard5570]

I like these chefs. They're just interested in food. No grandstanding, no ego, no twatting about. 👍

[@FrithonaHrududu02127]

Yeah that about sums up what I was thinking..

[@johnandreo]

Fallow cookbook WHEN?

[@Theo-ot3ee]

@FallowLondon 😏

[@dennisjames9091]

You have to buy their franchise :)

[@Mai2k3]

You’re watching it

[@AzizurRahman-gd3zf]

Made this mash today with a fillet steak for my missus best mash ever had thank you chef 👊🏾👍🏾

[@meat_loves_wasabi]

I follow Heston method of infusing the Milk with the potato skins for even more potatoey flavour

[@andersjjensen]

Nice!

[@balduccirichard]

That looks so smooth, beautifully done

[@pab777]

Mash looking like choux pastry at the end.Thank you for the video.

[@MarcZedex]

Lovely. Would definitely need double the amount of mash though for that dish.

[@CustardCream33]

If not triple... I'm northern ok 🤣

[@johnbaldwin143]

Hungry now! That's an excellent technique.

[@bubbleobill267]

The spatula that is being used is my all time favorite!. Beautiful work.

[@chunkychocolate805]

High temp spoonula ftw!

[@bayman49]

OMG..that looks so good!

[@PatEdwards-s6r]

Simple foods can taste glorious especially with a chef’s tweak, thanks chef.

[@BrianBaastrup]

This looks like the style of mash I grew up with, looks delicious. I've never been a fan of the "modern" style mash, which often seems too wet, and very little texture. I'll have to try this.

[@Thomas154321]

I need some help with the science here. You say you shouldn't work the potato through the sieve too much to avoid activating the starch, and yet as soon as you add the milk and butter you work the hell out of it seemingly way beyond the needs of combining. Why doesn't the starch "activate" when worked with milk and butter? What does activating starch even mean?

[@dugbert9]

someone made me mashed potato using a stick blender once. It was like rubber

[@rafaelborges8976]

Once you had milk or cream in r butter they bind to the starch and stops it from developing at the same rate. It’s also important not to to boil the milk or the butter

[@cstu5280]

Important that the fat has been added at that point, coating the starch molecules, stopping the mash becoming too gluey even being worked like that.

[@GoBlue8118]

Starches are basically carbohydrates/sugars linked together. Individual sugars will bond with each other to form starch molecules which will "crystallize" at lower temperature. These granules will make your mash feel chunky, like there are little bits of sand. To avoid this, when he's using the baked potatoes, he avoids mixing them so that the starches don't come into contact and bond with each other. Because once starches have formed granules, they become very difficult to dissolve. However, starches can be dissolved in high temperature liquid. This is why he added the milk and butter to the hot pan. If you add cold liquid to the potato, you can very easily end up with starch lumps. By adding hot liquid, much of the starch will dissolve rather than crystallizing. This way, he's able to work the potato more vigorously. There is a limit to this though. Have you ever heard you're not supposed to make mashed potatoes in a blender? This is because if you work the mixture too much, the dissolved starches will still find each other and bind together. As the mixture cools, the dissolved starches will cause the mixture to thicken considerably, and you end up with a gloopy, gelatinous end product.

[@andyr4343]

"activate" might not be the best word to use here. it's more like the starch is released from the cells of the potato into the mixture when it's blended or agitated in some way. potato starch naturally forms a structure that acts as a thickener/gelling agent when heated. stirring the mash once it's already mashed doesn't really make much difference compared to the action happening in the sieve. imagine it like bread dough. stirring ingredients into dough requires less action than kneading it to completion, and think how much energy is required to force potato through a sieve than to stir in hot milk.

[@MrSthomas423]

Interesting! I like my mash from boiled floury pots, matt and fluffy.

[@Daz5Daz]

These look amazing spuds. I regard them as creamed potatoes rather than mashed though. For mash I think the potato needs to retain more texture and lumps.

[@ThomasDautzenberg19]

I am interested in de gravy / jus ;)

[@Stefan-le8nm]

Yes please tell us Fallow's :)

[@marianadm4320]

They've made videous about their jus

[@yvankylelemente1946]

Plss

[@sambomcl]

Ooft - simple but stunning.

[@Sarah-ht4kj]

I am not interested in cooking techniques but absolutely love your channel, there's always something interesting to take away, makes someone like me who doesn't like to cook , want to actually try doing it your way . Thank you guys for sharing your knowledge with us :) !!

[@kredonystus7768]

We don't prepare air or water so eating is one of the only things every person has to do that requires prep work. Because of that everyone should know how to cook.

[@SpikesStudio3]

Just made a huge mistake and watched this while im hungry. Now tripled. Your mash looks elite. 👍

[@jeremycaughey1864]

Nice what temperature should u cook potatoes in oven for? 200, 180??

[@phillipbecker4393]

Delicious!

[@shilohmjh7628]

Love your videos, and all I’ve learned! The sieve hack for the mash is great when you don’t have a food mill, or ricer. The audio was a bit frustrating in this video as hearing your words wasn’t always easy with the background noise.

[@malajemm]

These videos are so good.

[@chaoticprogress]

Looks amazing.

[@lastdimestudios]

I’m trying this right now!!

[@MattrickBT]

I've never made mashed potatoes by baking them first like this. I've always wondered how loaded potato skins became a thing, and seeing this video, now I get it. I I do boil my potatoes whole with the skins on to keep that potato flavor and the nutrients in the potato and out of the water. And then I typically mash them with the skin still on and handwhip them with some milk and butter. Nothing fancy or elegant, always full of flavor with a slightly fluffy texture. I like the wrinkle of texture the mixed in potato skins offer too. Red Potatoes generally get the best results, the skins keep their inside so soft and the skin softens more than Russetts and they are keep the water out better than Yukons or new potatoes.

[@shanecoughlan3363]

A. Looks fantastic. B. "don't overwork your mash" followed by whisk it vigorously 😂

[@nathandepiero144]

yeah i was super confused by that

[@Ookalaable]

Yeah all the points about passing it through the sieve fast but then works it for like 5-10 minutes?

[@JamieZubairi]

The difference between not overworking it at the start and only working it after butter and milk have been added. A better person than me explains it further up

[@Takutak866]

Using metal and fine utensils can break the starch molecules and make it gluey. Folding it with silicone or wooden spoon is fine.

[@goldar4846]

​@@nathandepiero144'super confused' you sound like you have room temp IQ.

[@a.s.henderson483]

I’ve always added the melted butter first, prior to adding the heated milk. I think I remember learning that it has something to do with the starch molecules, after absorbing the fat, take better to the milk. Also great to add a touch of crème fraiche for that slightly sour/tart nuttiness. Love your posts, guys. If ever I make it across the pond again, my wife and I will be making a reservation for five. (My 12 y/o budding chef is a big fan, and always supplying me with fresh pasta and desserts.) Greetings and wishing you well from near-Boston, US.

[@balduccirichard]

One of these days try whisking in the butter cold in the end of the process, it gives a different taste and texture that I personally prefer

[@a.s.henderson483]

@@balduccirichard I always up for experimentation. I’ll prepare two batches next time and we’ll have a taste test. Thanks, man!

[@LoganScottY]

So many people put way too much butter in their mash. Fallow seems to understand that tasting the potato is important!

[@jamesclerk815]

100% they put much more butter in the mash they serve in the restaurant.

[@jamesclerk815]

I can also almost guarantee they don't use that little sieve when they are passing the potato.

[@Chaddingway]

@@jamesclerk815 It's for an at-home recipe, not the exact way they do it in the restaurant. It's literally in the title.

[@jamesclerk815]

@@Chaddingway Yes I can read thank you. My point was Fallow as a restaurant will put far more butter into their restaurant mash - OP saying that they appreciate the taste of potato over butter, but that's them being home friendly. Small sieve point was to enforce the fact that they are displaying this for the home cook. Thanks though for making sure I knew what I was trying to say.

[@jentegijbels3610]

​@@jamesclerk815They keep the amounts the same lets say here they used 5 butter over 10 potato in the restaurant they will use 50 butter 100 potato your comment doesnt make sence and ofc they will use a larger sieve or even scoop the potato out of it instead

[@TheMikeall714]

That looks A MA ZING !

[@rickwu6005]

bad asss content!!!! keep more restuarant quality recipe please.

[@Lettuce-and-Tomatoes]

It seems to me that using a spoon to scoop out the potato from the skins and then using a ricer would be easier. Also, you wouldn’t have to mix as much because the potato that comes out of a ricer is already soft and fluffy. When I do this, I stir for no more than 10 to 20 seconds. Do you prepare mashed potatoes in such small amounts every time one or two people order them or was the small amount just for this video to make it more relatable to home cooks?

[@Covjas]

Made this today, best mash I’ve ever made

[@DiLLZGFX]

Amazing! Very similar to the way MPW does it !

[@Mathewmartialart]

i saw a notification of pov. and thought, fantastic another head chef at the pass. but nope, at least we get a video on some mash

[@NigelAinscoe]

Tried this yesterday. I'd already peeled my spuds so it was too late to roast them, but I did let them steam and dry well after boiling. Put them through a ricer, and then followed along with the rest of the process. I thought I made good mash, but this definitely raised my game!

[@N1CH0LAS007]

Is there a sweet potato version in the the works chef.?

[@Falcontf]

I’m curious when you guys use salted butter vs. unsalted ? Or is it always unsalted for more control ?

[@_milkysoup]

Always unsalted. Salted on bread only.

[@tonydaddario4706]

Correct

[@3xarch]

@@_milkysoup disagree. if you're gonna use salt as well, why not just use salted butter and season accordingly? fat and salt go hand in hand

[@balduccirichard]

@@_milkysoup Why? Just adjust the salt accordingly, it's not a big deal

[@_milkysoup]

@@3xarch More control like the original comment said. No one’s saying to season less and that fat and salt don’t go together. Lots of dishes like pasta sauces are seasoned before adding fat to emulsify and if you only have salted butter at home you have to take that level of added salt into account when you’re doing the tasting and seasoning. Not to mention you’re gonna struggle real bad with baking if you only use salted

[@ay2deet578]

Interesting to roast them instead of boiling, best mash i made used egg yolks and mascapone. Added benefit of having egg whites to make a pavolva

[@JohnnyJQuest]

the way you make mashed potatoes reminds me of the way you would mix and prep Bondo lol.

[@The_pov_chef]

Nice video! What gear are you using for the POV? :D

[@104ist]

looks good. has to be this style of mash alongside a pie for me, increasingly seeing pies with chips on the side instead

[@elander86]

How would this typically be prepped in the kitchen? Do you sieve all the potatoes for the evening initially and then add fat and finish to order?

[@nategg481]

I bet they'll use a Potato Ricer, as pushing it through a sieve is insane.

[@pilgrim5355]

Nope. A lot of restaurants use drum sieve to make their mash. It really isn't insane to do so.​@@nategg481

[@thierryfaquet7405]

They said in another comment that they don’t serve mash in their restaurant

[@chefinwood]

Yes, this is the best way. but when you got no experience chefs and you go through 10kg every day I'm just boiling the peeled spuds slowly. Plenty of butter and sea salt no milk or cream. Great channel 👏 👏

[@bryanmoraski7005]

Nice. Love me some potato's. How ever they are cooked.

[@StuAnderson90]

"once you've started you gotta go quick" Me "Ay up I've heard that before" 😂😂

[@HarveyJackson1967]

Dude I'm actually loleing so hard

[@LivingSmallLivingMobile1]

What temp did you cook for two hours in the oven?

[@ultimaterocker4]

Would love to see how you make your sausages

[@filmcrew3531]

Ricer vs. sieve? Or does the ricer pummel it to hard?

[@christjan08]

either works. sieve great for smaller portions. ricer for bulk.

[@silverdicer]

Anyone know which brand spatula is being used here?..cheers.

[@Gandalf_Lundgren]

Why not use a spoon to dig out the potato, run it through a ricer, and cut like half the time off and get the same (or better) result? You could still keep the peels and crisp them up in the oven with some olive oil and thyme and serve them as appetizers.

[@FirstLast-rb5zj]

I really think a lot of people get mashed potato wrong. This is likely due to machine culture where things can be really mashed. The best mash potato leaves the skin on though cut up into small enough pieces to not have to rip it apart by hand or anything. You also don't have to really mash the potato that much if it is mixed with stuff like cheese. The main aim in that case is to only mash it up as necessary to evenly spread it among the rest of the contents, usually fat including the run off from what ever else you're cooking, usually meat. I think the only issue is that you often want it quite ground up if using it like a sauce.

[@thegriffster95]

Any suggestions on what to do with the leftover skins?

[@christjan08]

fry them, or just eat them

[@HeinzizBaKeD]

I leave them in the fridge overnight so they dry out a bit. Then fry them in some oil. wMakes fantastic potato skin chips/crisps!!

[@melchizedekful]

Just for curiosity I tried this recipe sticktly following the instructions. After tasting it I honestly tell you my mashed potato is 1000x times tastes better much much simpler and makes much much less mess to clean afterwards.

[@yokeepsix]

I love how he left one potato like a true prep cook, struggling through this process... like yup thats enough for me today

[@DOPEVISUALSTUDIO]

nice video fallow ... Was wondering if i can help you edits your video and also make highly engaging shorts out of them.

[@Ginkoman2]

2 hours at which temperature? 180C?

[@RobertHowe-zv7gs]

Thanks for the information; my mashed potatoes needed improvement.

[@oldfrend]

i use cream instead of milk. give it a slight creamy sweetness that is next level.

[@8300dvo]

I know you guys arent a fan of waste at fallow so was just wondering what you do with the potato skins?

[@kurtdestinova]

Looks great, worked it a bit much at the end. Love your guys videos.

[@sampix]

45 seconds in and I remembered I had a food mill.

[@basedyannis]

we need that full bangers n mash recipe

[@jahbulonjaja191]

How much for mash and bangers at this gaff?

[@klaff178]

What variety of potato is he using? I wasn't able to catch what he calls in the beginning of the video.

[@robertm1692]

Agria

[@Beaverzarecool]

The good old 'a bit of butter' technique. Most revered! I too like my butter with a couple of taters

[@agnieszkaczerwinska6640]

Yes to mash tasting of potatoes! and this is also the right consistency, I am really not fond of almost liquid, “milked down” mash. Will try this method of incorporating butter and milk to potatoes 👌🏻 cheers and thank you for so generously sharing with us all these tips

[@cosmicdebris2223]

0:11 I can't understand what he is calling those potatoes... does he say "isuri" ??

[@Ray.Norrish]

Désirée I think

[@cosmicdebris2223]

@@Ray.Norrish ah ha, ok thx.

[@damazywlodarczyk]

He said they prefer to use less butter than added 1/4 of stick of butter. Everything will be good with that amount of butter.

[@tomwoodcraft_gfx]

what's the word on a splash of vinegar in the mash?

[@darrenpollard7094]

My guy is charging every episode man please take a breather brother

[@kosh2001]

Bangers and mash

[@unsaif6944]

Please give onion gravy recipe!

[@AKAtAGG]

Do you use those skins for something else afterwards? Seems such a waste if not.

[@ritabhattacharya8528]

Instead of using sieve, can’t you just take it out from spoon? (Like scoops?)

[@dugbert9]

sieve removes lumps

[@hatherlow]

"They peel them with their metal knives" "And smash them all to bits" ha ha ha ha

[@0Aidan0Lynch0]

why dont you use a potato ricer? :)

[@celticecho]

My favourite comfort food….mashed potatoes!! It’s the one thing I cook that I will confidently say, I make the best mash in the world! I’m very proud of my technique and it’s never failed me!

[@MarkJenkins-t7y]

Bet you and money it’s not 😂

[@celticecho]

@@MarkJenkins-t7y lol - ok, perhaps I can’t beat a pro chef, but I still rank it pretty highly!

[@MarkJenkins-t7y]

@@celticecho I’m only joking. You know what tastes good and that’s all that matters 👍🏻

[@peptidegirl]

Pro!

[@misspiggyyy1974]

Now I know why it takes an hour for my food to come out!

[@bryonseilerXauBry0716]

Fallow Cook Book yeah??????

[@t.ditzer78]

Do you actually put no nutmeg or pepper in your mash? if so why? i have come to like the nutty and peppery taste a lot

[@RaduP3]

pepper and thyme is mine. love it

[@jordanm205]

2 hours at what temp?

[@haydnoleary6937]

Chef says “Don’t Work the Potato” - Then proceeds to heavily work the potatoes

[@bucyrus5000]

I'm immediately confused. He warns against overworking the potatoes, that it activates the starch. How do you activate starch without a solvent (water in the kitchen)?

[@AdrianGoodyer]

Restaurant quality mash always makes me chuckle 🤭

[@sympatyk8906]

❤

[@tona6g72]

what kind of potatoes?

[@katehillier1027]

Butter mostly with the right amount of cream. Mash needs to be properly seasoned.

[@forcelightningcable9639]

Want great mashed potatoes? 1 part potatoes, 1 part butter, salt, blend until smooth. If you aren’t brave enough, 2 parts potatoes to 1 part butter.

[@blastofffpv]

Fine cut raw onion in a mash is a must! Brings it alive. And an egg yolk if you want to get fancy and airy. Cheers!

[@richieh2006]

😍😍😍😍😍😍

[@davidstocker5736]

What's wrong with a microwave for the potatoes? A few minutes versus two hours. Works for me with a ricer into hot seasoned milk. Whip in butter. Job done in no time.

[@DoubleD19788]

Who is the chive salesman and how can I fire him? I hate chives/green onions (for the record I love cilantro) and it seems like the garnish of choice for EVERY dish. Every other part of this dish looks amazing.

[@thierryfaquet7405]

"Sometime you can have 50% butter, mine is only 47%"

[@JulianDeveril]

Love these videos, buuuut, I was always lead to believe that "waxy" potatoes aren't good for mash, it's preferable to use "floury" potatoes. 'Nuff said..!

[@don8009]

Bangers and mash. English classic.

[@TheprodikalProject]

Thought he said not to overwork it??!! 😅😅😅 He put in OT

[@olliec5564]

Why not scoop it out with a spoon?

[@stephenbeeson7622]

I bought fish to go with my mash tonight. I have regrets 😅