Let’s make the World’s most decadent potato

[@nathangutteridge2376]

I love that you managed to work golden showers into your butter analogy 😂😂😂😂😂

[@poppycooks]

@@nathangutteridge2376 Love a golden shower!

[@BIGMATYY]

@@poppycooks lmao i choked on my coffee when u said u loved a golden shower, now im just picturing u getting pee'd on 😂😂 this is why i love ur video's never fail to make me smile

[@TheRattyBiker]

🤣 Brilliant!

[@R.Akerman-oz1tf]

@@poppycooks How about that familiar "man-sized" ring? 4get the Cm.

[@jamesdavenport4583]

lol she said golden shower 😅

[@louiselill1528]

I only started watching you today, and I have learnt more about potatoes today in my entire lifetime of 59 years. Thank you

[@ashessynths8136]

You are so refreshing. Please don't change a thing. And I've learned a lot. I'm going to make these for dinner tonight!

[@bobizgrate]

Thank you, I have tried loads of top chef recipes for fondant potatoes on here and this is the one that came out the way I wanted them.

[@lordjet1596]

Thank you. This is the only fondant potato recipe I've found online that actually does it properly. Many, many years ago, I went to an Argentinian restaurant in Kensington (London), and they have perfect fondant potatoes. Slightly wider than yours, if memory serves, but with the crispy top, and achingly melty/creamy interior. Now, I have crisped up tops, and bottoms, and tried all manner of recipes. Many on youtube simply oven cook, and appear to be not crispy o top - so, yes, they 'look' right, but do not deliver. Well, done. I shall be doing this (expecting multiple failures while learning), but finally. FINALLY! proper fondant potatoes. Thank you.

[@brennkinn]

I'm hooked, subscribing immediately. Absolutely adorable pink hippo.

[@DavidNorthMusic]

Also a surprise purple one in the back.

[@ainsel98]

edit: only commenting this bc you seemed unsure at the start of the vid, but i'm sure you know already ^^ when you're clarifying butter, you're removing the milk solids from the butter - so the end result is still "just" called butter (clarified or drawn butter in western cuisine / ghee in indian cooking)

[@tanyas6643]

Where I am from… we call it butter fat. The butter is the whole “thing” which includes the butter fat and the butter solids.

[@PammyAnn290]

You are such a genuine person. I smiled all the way through your presentation. This is the first time I’ve watched one of your videos and it was both entertaining and informative. Going to subscribe and watch more. Love it xx

[@anthony566]

You are a breath of fresh air in the land of cooking, I am really enjoying your take on cooking. Thank you.

[@poppycooks]

Wow, thank you!

[@BarbaraMcManus-t8g]

I want that!!! I've never met a potato that I didn't like. And I know that I have another recipe to add to my list of favorites!!!

[@ardymoore694]

Those look amazing! I'm going to try them with a prime rib and lobster salad. Maybe a Yorkshire pudding too.

[@kpapaeliou]

Omg I loved watching you on that other app. So glad you’re here! Video quality looks amazing, love your kitchen, love the hippo behind you. Hope you do some Gorgeous Gorgeous Garlic too! So excited to see more.

[@itsmeyoufool37]

Only the second post I've watched, loving the humour and self consciousness . Lovely, the potato trimming reminds me of sawing table legs down to be even then ending up with a coffee table that still wobbles. 😂 Clarifying butter is great, ghee is the thang

[@adrianking6309]

I love making fondant potatoes, I make them slightly differently, I fry them off in beef dripping then cook them in the oven until the liquid has evaporated

[@flii87]

Omg, why do I love that Pink Hippo so much?! Came here for the potatoes, left wanting a hippopotamus for Christmas haha

[@pqrs_987]

0:43 "separating the butter fat from the milk solids and water". the 'buttermilk' was already separated during the making of butter; that's the liquid that gets left behind after you take out the butter

[@khalebdaarke7809]

I was about to say that, thank you for saving my time.

[@nicoleleys7818]

@@khalebdaarke7809 same

[@_allegra]

Yeah, I think the words she was looking for are "milk solids"

[@ravenwing8842]

Poppy, you’re a breath of fresh air in the food world. Loved your take on fondant potato - you made me hungry watching this and revved-up to make some! One question - I have a dairy intolerance, any recommendations on an alternative to butter?

[@cameronmccoy5051]

So, cartouche means 'scroll of paper' and it is used for a lot of disparate purposes. It is the name for the border around names in hieroglyphics, it is used when talking about paper patched ammunition, and for this unique paper lid technique. There are likely other uses as well.

[@theodorathompson2034]

I’m beginning to think I am not getting thin because I am much more serious about eating delicious potatoes.

[@Icenlove]

This is me!!! 🥰🥰🥰

[@karladuncan4026]

Looks so delicious! Definitely going to make this!

[@luannboegle4247]

I have never heard of this before…. but I will never forget it either! Outstanding ! 🥔🥔🥔

[@Starbuck2005]

I’ve never had fondant and all the other videos I’ve seen scared the crap out of me! But I finally feel confident in doing it your way! PS LMAO at the golden shower part! I haven’t laughed like that in over a year! Thank you, I desperately needed it! I ❤ potatoes!

[@eugene_cornelius]

You are a complete nutter and I live it! Excellent video.

[@petecox1334]

Look delicious, will be trying!

[@ErwanGuillo]

You had me at golden shower 😂🤣😂 I’m subscribing 😅

[@Donna_was_here]

I love your kitchen hippo 🦛

[@karohemd2426]

For those wondering if they should bother, if you don't want to go through the rigmarole of clarifying butter yourself, just buy a tub of plain ghee from your local Asian supermarket/grocer. Same thing (at least for the purpose of this recipe).

[@jonathanfinan722]

Have you ever done whole carrots similarly? Butter, as much as you get, dry cider and a pinch of salt. Cook until gooey. Perfect.

[@whiterabit]

Ohhhh I LOVE that ❤❤❤

[@Zorg1776]

Not a bad idea

[@davidmilke4324]

Great work, keep going girl. ❤

[@markvincent5241]

Great stuff, love the recipe and the humour. Keep up the fabulous work Poppy.

[@poppycooks]

Thanks so much! 😊

[@whiterabit]

It’s like confit duck in some ways very cool. I love these potato’s but I’ve never seen them made. Thank you ❤❤❤

[@kayeemms3068]

Best cooking vids. now - no talking.

[@joycechow9177]

I also love hippos! Great recipe, I love your personality, everything. Thanks!

[@SinnerChrono]

Poppy must love moo deng.

[@PatriciaHaaker]

I’ve used ghee to make these to save time.

[@bubble6853]

I have just found you im definitely not going to loose you 😂😂. Potatoes are mu favourite and now i actually know how to cook them 😋😋😋

[@vicky_webcatuk]

Just because of the golden showers I've subscrìbed, but it is honestly the fondant potatos I'm interested in 😂

[@karenshort3880]

Making Ghee with the butter basically taking out the water from the butter. Ghee or clarified butter will last a lot longer then butter

[@S-uuuu]

I think I'd go home style. I couldn't waste all the potato just to make my dinner look like a tube 😂 More work, less food and it looks like something you'd do for a kid. I bet they're delicious though. Halved potatoes feels like my fit 😋 Thanks for the recipe!

[@Colaris99]

Didnt even know these were a thing! Look great :)

[@joeycheong2473]

that golden river is call Ghee .... the milk solids are milkfat globules

[@ulricaandrae4381]

Looks delicious! I would love some suggestions of what to serve them with. It looks great as they are but I'd like alternatives, thanks!

[@davidrobinson6554]

I'm making coq au vin blanc this weekend and was looking for a potato dish to go with it, and I think this is perfect. I had never heard of them before today

[@ulricaandrae4381]

@ Thank you, sound great and fancy ☺️How many potatoe fondants do you maje per person? They are so small but seen rich since they’re cooked in butter 😲

[@agnesdix-dehert9454]

Butterfat - milk solids. (Not buttermilk, that is what is separates out and is left behind when butter has been churned.)

[@itsfnmadness]

Love the work, really enjoyed watching, definitely going to try making this… Where did you get your chef jacket from? Thank you for sharing….

[@rickmoore]

Absolutely divine ❤

[@AntiDot70]

OMG, Poppy is like a carbon copy of Drew Barrymore with a British accent and an obsession with potatoes. I'm in LOVE!!!

[@g.i.520]

Ewww, Drew is cringe!

[@micheleburdiak5814]

Thank you for a great recipe share. how did you keep your potatoes from oxidation before frying them?

[@toppace]

So Humble :)

[@andysmith819]

beautiful

[@septimus1306]

And today's double entendres are ? Showers. rings.........all forgiven for that delicious soft Midlands accent. Well done ! Wish I had the atience to cook those 🙂

[@The_Lonely_Texas_Pagan]

In an oracle deck, the Hippopotamus symbolizes adaptability, emotional depth, and motherly love.

[@megajointen]

Hello Poppe The part you want is clarified butter 😊i have to praise you for all the good work also in Sorted food😊 Best regards form Denmark pleas come here with sortes il love to help you around😉 Best regards from Denmark. Thomas

[@megajointen]

Sorry is just Saw the end lol😂

[@ThorneyRose]

I think you seperate the buttermilk when you’re actually making butter. Cla ride butter is separating the fat from the proteins. It’s also called ghee.

[@Themacchuck]

I’ve made fondant potatoes so many times but never have I seen this technique.

[@asinglemaleinuk]

She has a lovely ring

[@janetroberts2262]

Love Poppy, my fav potato cook. I’m also an avid Sorted Food follower which is where I first saw Poppy and have been following her since. ❤🦛 🥔👸

[@poppycooks]

Love that! Thank you 🙏🙏🙏

[@mandimoo87]

So buttermilk when making butter is the water that separates from the fats when the cream is whisked until butter clumps form. The buttermilk you buy im shops is a cultured product more akin to yoghurt. I never knew fondant potatoes were crispy! I want to try making them now.

[@giuseppelogiurato5718]

Thank you for confirming what I thought... The "buttermilk" in cartons (the kind you use for pancakes and biscuits and ranch dressing) has nothing to do with the butter-making process; it's just cultured (soured) milk... You would not want to use the solids leftover from making ghee as a marinade, but it can be added to breads and pastries to add flavor.

[@hometown215]

My new three new favorite words to hear. Salted Proper Butter! haha

[@rustychain2024]

You're mad as cheese and I love it.

[@NicksGotBeef]

Have never made these before. Will give a go this weekend. Cant eat butter tho. So i think smoked wagyu tallow should work. Thanks as always Poppy!

[@NickGranville]

You really are delightful to watch. The sense of humour, presentation, the lot. Thanks

[@R.Akerman-oz1tf]

Must be Xtraordinary ! Mum put spudz in w/the Roasts (pork or beef). Same effect/dark& Krispy. Butter must be better/clarified is Supreme.

[@FromEntertaining]

It’s the first time I respect a british cook. You made me a better man today.

[@timbergman5205]

the golden shower comment alone was enough to make me subscribe

[@gregorycollins6561]

Cheeky!

[@Dreyno]

“Potato Queen of the Internet” Hmmmm! *checks google* Surname: Irish Potato used: Rooster Sense of humour: Deviant Checks out. Carry on.

[@nathangutteridge2376]

I used to have a little blue Staffy. She looked just like a baby pygmy hippo. I actually used to call her Hippopottastaff more than her actual name and she'd still know I was talking to her 😂

[@helenswan705]

all right Poppy. I suggest you cover homity pie. Do not overcomplicate it. from Devon, UK

[@bubble6853]

I have found someone who loves potatoes as much as me ❤❤😂

[@Getpojke]

Fondant Potatoes are a close 2ᴺᴰ behind my all time favourite tattie dish, Pommes Parisienne. (& you can do a mash up Fondant Pommes Parisienne - but that takes a LOT of work!). Let's just say a succulent Poule au Pot, with pommes de terre fondantes & Petits pois à la française (poached chicken with fondant potatoes & peas French style) if complicatedly simple & beautiful.

[@jstaffordii]

We're gonna need a whole gastro of those because everyone is going eat at least 5 of them.

[@NB.867.]

Butter solids you want to remove to get clarified butter

[@stevejackson2694]

Poppy, really enjoy your videos. You once said to boil potatoes by starting them in cold water and bringing them to a boil. Would the same theory hold true when baking; start in a cold oven? Thanks! Golden shower 😂😂😂

[@jeanjenkins1594]

Charming😊

[@heatherprendergast2288]

I love oven top roast potatoes too lol

[@ThorneyRose]

My daughters called Penelope!!!! 😂

[@Rostol]

poppy: cartouche means holder. shotgun cartridges (a cartouche) are called that cos they are a carton cylinder that holds the powder and the bullet

[@CeridwenEdwards-mu2rw]

A cartouche in cooking is based on the French word which meand carton or scroll, they are also called false lids.

[@jeffsmith927]

Poppy "Who doesn't love a bit of golden liquid, a nice golden shower once and a while?" I'm sorry, i lost it for a few seconds😂 i love poppy, don't ever change..😊

[@jasminejohal2001]

GHEE Clarified Butter 🥰

[@tdirgins]

3:41 one slip is a quick trip to the hospital. Terrible knife skills for a cooking channel

[@PatriciaHaaker]

You can probably use an air fryer liner as a cartouche’.

[@LouisAyoub-t3d]

Nice work! Can you make these a day ahead and reheat?

[@PatriciaHaaker]

We call them milk solids seperate from the liquid content of butter.

[@hugh5699]

Why not use a sieve

[@markjones1337]

pygmy hippos are absolutely delicious, sauteed in clarified butter. 🍯🥩🧂🧈 = yummy.

[@Raul28153]

my milk solids always settled to the bottom of the pan. Did the potatoes absorb all that butter? it's butter, so it won't reduce. Did you decant any?

[@HenryDorset]

Looks like if Crème Brûlée and a potato had a baby 😀

[@poppycooks]

@@HenryDorset mmmm potato crème brûlée

[@BigglesBurgers]

I started as a KP in a THF hotel. Three months in to my new job I got the chance of a commis chef position. I was put on veg chef duties. After some time I was shown/taught how to make Ratatouille, OMG was my first thought. I was then shown how to do Lyonnaise potatoes and also Parisian Potatoes. Doing my 706/1 C&G at college the lecturer said we are doing these two potato dishes today. Parisian and also Lyonnaise Potatoes. Only problem was he said Parisian Potatoes comes with Onions and the Lyonnaise are ball shaped cooked in butter and garlic only. hearing his error I approached him with respect quietly saying Parisian is alone small balls fried and the Lyonnaise (Sauteed) potatoes with was with onions again butter and garlic. I was instructed to leave the class room by the then lecturer. What a self important buffoon he was and still is probably. Poppy, love you passion honey. You will inspire so many to become chefs.

[@zaemo2]

they are called "milk solids". That's what you're cooking and filtering out from the clarified butter fat.

[@roypritchard8048]

Can you make the potato’s before hand, and if so what would be the best way to warm them up so not to lose the crispiness?

[@megajointen]

The “buttermilk is ”great for backing”😉

[@Obsidian369]

""A nude sculpture of me""...HA, didnt expect that, Luv it

[@force1253]

I think clarified butter is also called "ghi."

[@donnadickey276]

It's called clarified butter. You could also use ghee, which is clarified butter for people who are vegan.

[@DougDobbie-cy2cy]

You obviously don't know the definition of vegan anything from an animal is not consumed so 🤷 how does clarification remove the animal content 🤔

[@ButcherBeynon]

You can buy both Vegetable Ghee, and Butter Ghee.

[@dirtyketchup]

Lol, what? Ghee is vegan, eh? ok…

[@dirtyketchup]

@@ButcherBeynon They didn't say vegetable ghee. They said is vegan clarified butter.

[@SurvivingRetirement925]

wow omg ----- will link this video to our channel surviving retirement: life beyond 9-5

[@tomhorsley6566]

milk solids may be what you're looking for.

[@kingk2405]

I would serve them with any fish with a beurre blanc .

[@gaylehales8648]

It’s butter and milk solids

[@steveboone7390]

Hi Poppy. Will vegetable ghee and veg stock still do the job? I cook for a lot of vegan friends. Thanks!

[@bettyramsey4585]

Can you use ghee?

[@ChiefTiff]

Chicken stock cubes: do you prefer Oxo, Knorr, or another brand altogether? Thanks!

[@Mike_5]

Delicious Poppy these are the best ever potatoes but you really need a black pvc or leather apron to go with your white blouse

[@paulhogan8017]

Can you use shop bought ghee instead of clarifying your own butter?