Why RESTAURANT Mashed Potatoes are Better

[@TheBrianJ]

I love how people always ask "Why does restaurant food taste so good?" and every time a chef is asked, the answer is always "Butter."

[@DJFaNaTiiC]

Kinda feel like it’s overused as an answer though and sometimes it’s that point where it’s salted perfectly. Can’t taste salt but it’s enough to make everything else in the dish pop

[@chains84]

MSG

[@realisezmoi]

and salt!

[@SenpaiKai9000]

butter is definitely great lmao. i'd say: salt followed by fat (butter/oil) then probably sugar and wayyy after that, acid.

[@davidlittlefield4707]

Or salt, or shallots. It’s just what we use that most home cooks don’t.(at least not enough)

[@jesig8111]

Yaaaasssss Yukon gold is almost always my go to for my mashed tadies

[@TheNomnomnommer]

A pretty critical thing that I've done at every restaurant I've worked at is use *melted* butter, usually heated up with the milk, it makes it much easier to incorporate into the potatoes, meaning that you have to fuck around with them a lot less to mix it all together, the less you fuck around, the less chance the starches have to turn to glue, lots of places also pass their potatoes through a seive, making them perfectly uniform in their smoothness on top of ricing them

[@sporksto4372]

No, you need to use cold butter to maximise its emulsifying property.

[@GrampaJoe]

This comment got aggressive very fast

[@GrampaJoe]

@@sporksto4372we ain’t making a dough here tater tart.

[@drewflanagan4296]

The ultimate restaurant hack is making people believe that restaurant food is better than food anyone can make at home.

[@thomasparkes5707]

Fr most restaurants are ass. The good ones are worth it tho

[@Amplifymagic]

It’s for the convenience dummy, you really gonna sit there and boil ramen broth for two days?

[@hobyahobya125]

The main difference is knife cuts, seasoning, getting your pan hot and deglazing. If you have those down you can make excellent food, but knife skills take a while to develop, It's easy to take a hot pan from seared to burnt before deglazing, and many people are afraid of salt.

[@damianfreeman4326]

Shout out to kerrygold butter 🇮🇪 one of our finest exports 🤌

[@timtim8468]

I once went to a potato restaurant, in Germany, and they made the mistake not mentioned here, when you use a hand blender just a little bit too long, the starch will come out, and the dish is ruined. The thingy used in the video is the way, I have one without the case, just a handle, it can be applied directly in the pot. After cooking the peeled potatoes, you pour some water away, add butter, some nutmeg, salt, smash 'em, in the same pot, and that's it, at perfect temperature! Save some cooking water to add it after the meal to the leftovers. These would get too stiff, if you don't add water now. Leftover mashed potatoes may be fried in Butter. "Aufbraten". Search for "Mama, warum bekommt Herr Weber Püree aufgebraten?", a German cinematic classic.

[@hay5813]

Appreciate the comment

[@kutter_ttl6786]

You would think a restaurant that specializes in potatos would know the better way of making mashed potatos.

[@johnwhalley8270]

I once went to the Berlin tower, my brother was a vegetarian and we were eating in the restaurant. He asked for the vegetarian option, and they told him the potato soup. Only for it to show up with a Bratwurst floating in it 😂

[@timtim8468]

@@johnwhalley8270 Probably it was a Bockwurst, a different sausage. Traditional soup recipes include some pork anyway for taste.

[@chrissy40984]

Personally I add 90 percent butter to 10 percent potatoes for maximum flavour

[@alexethan4480]

I just take bites of a butter stick then look at a bag of potatoes from afar

[@jt895]

​@@alexethan4480😂😂

[@nikip9161]

They can accommodate plenty of salt, there is a sharp line when too much is too much.... I'm a fan of skins on, chompy with some butter and garlic cream.. 😋 ❤❤❤

[@awesomebeast7509]

Mashed Potatoes w skins > Orange juice w pulp > Chunky Peanut Butter >

[@KamalaChameleon]

Can you please do a video on your stove stepup im having trouble finding something like it or how it works 😢

[@amit_patel654]

I just got one of those potato ricers from Amazon and MAN! That thing is a total game changer! You don't even have to peel the potatoes either! It just separates inside the ricer and the potato comes out smooth. I'll never use a hand masher again. 🙂

[@augusthermes6740]

Today I learned about potato presses. Thanks man.

[@JesusChristMarie]

I was going to make a joke about scraping the mashed potatoes to determine crispiness, but he beat me to it at the end. My own foolish mistake, thinking I could go toe to toe with such a sigma male legend of an internet clout hunter.

[@CMDrive]

There's a local deep fried chicken & duck in my country (without batter/crumbs) that freakishly more delicious on the street stalls than your own homemade ones, even when you put the best ingredients. Turns out, the difference is that the street stalls use the same oil, over and over again. The repeated infuse of chicken/duck fat with herbs makes it full of flavor. I mean, just like in this video, you probably won't lasts until 30 y.o. if you keep eating that but damn the taste is to die for.

[@Butter_Warrior99]

My mashed potato game bouta blow when I do this.

[@Banditxam5]

Why do these tiktok guys use Bluetooth cook tops like wtf... How are they cooking it on top of a cutting board

[@greekfire995]

That part at the end tho. Gravy on mash rocks, I will gladly enjoy it.

[@tonya1montana786]

What the name of that thing your cooking on

[@mr_east_1]

Yeah I need to know too

[@BigstickNick]

I was told 3-1 pounds of butter…it comes out great. I stopped the ricer tho, comes out a little too thin for my liking. I just do an electric mixer

[@justmejo9008]

I did these crazy smooth potatoes for Xmas dinner last year.. the guests could not stop saying how good they were.. they were better than the rest of the dinner I think. Highly fattening but hey what about Xmas day is not over done anyway

[@warrenhaven2216]

You never miss

[@liltd87]

Would it be much creamier with heavy cream instead of milk?

[@TehUltimateSnake]

I love using half and half on mine.

[@That1CoolChick]

Yessss, I honestly prefer it bc I don't make mashed potatoes (or pomme puree) every day so when I do I make it as rich and indulgent as I please 🤗 try it and infuse the cream 💛

[@618033988749]

_paid_ for it.

[@sboss4622]

What is that electric burner name???!!!!!!!!

[@petroleinikov3973]

I don't know man, but I would really like to

[@ResinAlchemist2024]

May I please have a link to purchase the Bluetooth burner you're using?

[@harusrl]

i used to work at texas Roadhouse, and they actually put butter in everything aside from salads its the only thing they dont

[@ericwtfsky]

Their mash is admittedly not the best , texture is fine tho

[@Iliketoeatgoodfood]

“ istg if u put gravy on this 😡” “it’s okay enjoy your food u payed for it” 🥺

[@crystalstash9188]

Bro had a foodgasm at the end💀

[@Henri.d.Olivoir]

If you are doing equal parts butter and potato you might as well call it "mashed butter" 💀

[@AllMyKittys]

Yummy 😋

[@joshitheyoshi2533]

Why does restaurant food taste good? It's always fat (butter, oil, whatever) + salt. That's it. Get a mixed bag of frozen veggies and if you fry it with enough fat and salt it will taste delicious even if you don't like veggies. Spices are the cherry on top but fat+salt is the main thing for tastiness.

[@TharinduManeesha]

Also, adding egg yolks brings a creamy taste & texture too...

[@RandomFurry07]

Make sure it's stirred constantly so the eggs don't get cooked

[@Cryptone28]

Add a couple egg yolks to get that ridiculous creaminess👍🏾

[@burnnotice2536]

I always get asked why the wing sauce at my restaurant is so good. I tell them "it's a secret"... ...the secret is 6lbs of butter 🧈

[@zach.-_-___--]

Finally the directors cut

[@Amplifymagic]

Trick question, restaurants use prepackaged bags of mash 😂😂😂

[@ch87-z3w]

Even restaurants can’t beat my gramas cooking.

[@mesiroy1234]

I showed this to my gramda ,senpai and she said potato should be soup!

[@We_Are_All_Vultures]

It's all the butter

[@ilikevideos4868]

"Equal parts butter and potato, which is kinda epic"

[@AUDACITY245]

When it look like you can put the shit in a toothpaste tube, you know it's bangin

[@marschallblucher6197]

Yo, ever tried the food in a retirement home?

[@TehUltimateSnake]

Yummy baby food 🤤🤤

[@RandomFurry07]

That's not mash That's puree

[@CMZ007]

Thats how i make my mash, but I use more butter and no milk.

[@Siosifa]

If thats half, im putting half of that half... 😂

[@jackie.chan740]

"enjoy your food, you paid for it" finally someone gets it

[@MikehMike01]

paid

[@jackie.chan740]

​@@MikehMike01yeah my bad bro

[@abelaxen]

I only make potatoes like this. I eat it 14 times a day.

[@jant3528]

I will boycott any restaurant where I find out they are using equal parts butter to potatoes

[@BoloH.]

Equal parts butter and potato isn't just allegation. Some really do.

[@rickwilliams967]

Definitely agree with the butter and Yukon gold and seasonings. That said, I want a few chunks of potatoes and skins in mine. This blender paste is not enjoyable. I want my taters flawed.

[@carlaroy1763]

Only Kerri gold butter and whole milk or cream.

[@agingerbeard]

Bro gravy and mash go hand in hand but bet ill be trying those tater skin crumbly things 😅

[@toeknee5464]

do miyazaki potatoes

[@eyetrollin710]

Never in my life have I had restaurant mashed potatoes that are superior to what has been made at home partially because we use milk and butter,, but the rest is because of skill,, I put myself through college working in a kitchen with two red seal chefs both of which were my age and neither had ever cooked before school I don't want to burst your bubble but what they teach you in school is completely useless,, I had to fix every steak that got sent back because the Red Seal chefs couldn't cook them right😂😂😂

[@RadDadisRad]

I only buy Yukon gold potatoes

[@tacticslc4805]

Why mashed potatoes at restaurants are BUTTER

[@RandomFurry07]

Butter is good

[@alisonfraser8231]

I honestly don’t get the hype surrounding Yukon gold. I like my mashed potatoes a little chunky.

[@stewiegriffin12341]

Mashed potatoes is a butter sauce.

[@RandomFurry07]

Nah, that's a puree Actual mashed potatoes have some type of structure

[@petroleinikov3973]

What is the Thing on which he is cooking 🤷😮

[@dgconnelly]

I've wondered this for M O N T H S... ne'er been told

[@Dee-jq2ob]

No, my Irish moms are better 😊

[@danielbyrne470]

why do Americans pronounce 'herbs' as 'euhrbs'?

[@PhoenixT1953]

The word was originally a borrowing from the French word herbe in which the H was silent, so technically speaking, "erb" is the historically correct pronunciation.

[@danielbyrne470]

@@PhoenixT1953 nice one, thanks for the reply 👍

[@RandomFurry07]

Too smooth, too liquid Its a puree

[@Emilysweetunicorn]

Maybe he paid for it but he didn’t pay for the money

[@ToonsGoofyMemes]

You dont pay for money 🤦‍♂️

[@Emilysweetunicorn]

@@ToonsGoofyMemes exactly

[@Snookbone]

*paid

[@tylershan]

guess who's first now daddy

[@gokud.uzumaki1520]

If you were serious about cooking, wouldn't you want like regular gas burners for your cooking? I figure it'd be like having a digital drumset over a real one if you were a drummer

[@kevinnguyen8631]

Unless your stir frying or roasting vegetables/fruits bare, there aren’t too much differences besides just waiting longer for the stove to heat up. There also some laws mandating electric stove nowadays to minimize pollution atleast in my city. I’m too much of an old dog, so I break the regulations and got my own gas stove with ventilation. Although pricey, induction stoves are probably the best in terms of technique and pollution control. I don’t know how bad gas pollution affects my health so I’ll just have to bite the drawbacks when I’m older

[@gokud.uzumaki1520]

@kevinnguyen8631 oh wow, thanks for the info! I didn't even realize the mandates to ban gas stoves were a thing

[@Kall.0308]

Payed :)

[@TheDKdoublekill]

Wait you're not 35? I'll be damn

[@MisterF_1984]

This isn't mashed potato, it's a fucking puree. Give me some fucking texture, I didn't order a god damn soup.

[@bldmyamean8352]

Steam potatoes. Not boil.

[@hargel3870]

Actually my mashed potatoes taste better

[@taylorthetunafish5737]

Heating up cream/milk with raw garlic is going to give your mash a raw garlic flavor. You're not bad, but you do some poopy things. The goal is to create and build flavors, not make potatoes taste like raw garlic.

[@punkem733]

You wanna live to be 35? It's not the 80's, grass fed butter like that kerry gold is good for your heart health. Ditch the milk and add cream, you can make mashed taters 3-4 days in advance if you use sour cream along with the butter. They reheat incredibly well in the oven and taste fresh.

[@josephfurry1014]

The only restaurant mash potatoes ive had are from churches chicken and kfc and they both suck. Especially kfc it tastes like piss

[@redcrafterlppa303]

Please throw away the peels they aren't edible. The reason you peel potatoes is to get rid of the poisonous part.

[@RandomFurry07]

No not really You can tell a poisoned potato is... With a very clear green spot, meaning you throw the entire spud away, not just remove the spot It doesn't really affect the other potatoes that much People throw away the peels for compost, or they just don't like skin

[@redcrafterlppa303]

@@RandomFurry07 that is simply incorrect. The peel always contains a small amount of poison. It's inedible and has no nutritional value. The amount of poison is not large enough to cause food poisoning in a normal portion of potatoes. But I saw some people snacking on dried or fried peel they collected from many badges. In this case it's actually possible to poison yourself with peels. There is just no value in eating the skin and they taste awful. The only good reason to eat unpealed potatoes is the cook being lazy.

[@ToonsGoofyMemes]

All of the minerals found in potatoes are in the skin, what are you talking about

[@Tolinar]

Dude punched himself in the mouth?

[@joshgee8714]

My fanny hurts

[@pipbilly13]

Close but that’s not how we do it

[@jepuc.7457]

lol, deliciously disgusting amount of butter!

[@RandomFurry07]

Michelin star mashed potato: 50% butter 50% everything else

[@GottaCatchEmAll]

Bro said he wants to live to atleast 35.. very ironic that I'm the 35fth comment for this video...😑😶🙊🥔⚰

[@mikepants35]

You have some smooth potatoes. The food looks good, too.

[@giantqtipz6577]

this vidya is false. the key is bluetooth burner 🤌