Believe it or not, there’s an art even to making something as simple as mashed potatoes. It’s understanding these simple …
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Creamy Roasted Garlic Yukon Gold Mashed Potatoes Recipe
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Criticism incoming: my wife followed your recipes to a "T" this Christmas, and used your recipes exclusively. We were all up until 4am last night because our bodies couldn't digest the food. Although the food tasted great, leading us to have 2nds, it was just fat upon fat and totally nuked our digestive systems to a standstill. Literally were doing burpees at 2am to try to speed up the process. The mash potatoes were way too sweet in flavor, which was the complaint we all had, and the garlic and butter made it very heavy. Our roast was a 5lb chunk of Wagyu Top Sirloin, and it came out beautiful, but it was also fatty. The gravy called for using a ton of the fat from the beef, so it was like adding fat to fat. I understand the chef is preparing the meals from a 'presentation' standpoint, but this is not a good take for the health conscious or those with food sensitivities. It was an assault on our metabolisms. So, to recap, food tasted great, but was way too calorie dense and made for a miserable post meal experience. Not worth it.
Note to self when bringing food to a potluck… You don't need to bring 20 servings for 20 people bloody hell why have i made all these potatos?
Aaay leaving notes in your comment section for the next time i cook this was actually quite helpful 😂
They key to good mashed potatoes is to put the hot potatoes back into the hot pan after they are cooked tender and drained. This dries out the potatoes so they can fall apart and then except and absorb the next ingredients.
I’ve been making your recipe for the last few years and I always get rave reviews!
I was taught to let these stand 10-15 so they steam off
Serves 10? really? Im thinking no group of even 6 people on the planet would fail to empty the bowl 10 minutes into dinner.
It came out good, snide comments aside. I over mashed with a food processor looking like I'm riceing it through a pasta strainer next time. The only complaint I have is it's somehow over and under mashed at the same time 0_o
Oh the ends of the garlic were supposed to be cut off, lovely.
Hey Mr chef man what's the equivalent setting on a food processor for people without vintage cooking gear.
Are you supposed to also use the garlic from the boiled potato water?
Confi cooked in its own fat..adds olive oil ;p
..should taste like the ocean.. 3% salt is like 17g per 500 mls of water. 5 g is in a tsp..think about that… saline in an iv bag is 0.9% and its salty as eff, but you may not even hit that with a liberal pinch..this is assuming he uses 2 cups of water for his potatoes.
50% fat ratio..by volume? Weight or calories? You need to specify.
Im making these potatoes but in roasting them in their casings for that flavour too and may brown the butter.
Damn, a sh** ton of garlic plus HEAVY CREAM….hard pass
This video changed my life
I really like the low and slow method of cooking that adam ragusea does, they come out so perfect each time
Holy cow… LMAFA Lets make America Fat Again.
You dont need a golden yukon and whatever else these numbs tell you to use. Use any potato you have
Which is it? Confit or roasted garlic?
Can I use meat grinder?
Thanks!
Awesome instructions!!!!
All the flavor, vitamins and minerals of the potatoes were left behind in that boiling salt water, through the process of osmosis. . So you need a ton of butter, oil and creme to give it some flavor (and a million unnecessary calories for you butt and belly). NEVER boil a potato in water, unless it is whole with its skin on, if you like to keep the flavor and goodness of it intact. then you can pull off the skin, or keep and mash them with the rest of the potatoes. It would need just a couple of table spoon of sour creme and a glass of hot milk (or vegan milk) , a few mashed garlic cloves, and you are home