The right way to make Michelin-level mash with Pierre Koffmann | Meet your Maestro | BBC Maestro

With all due respect, historical research suggests that the indigenous peoples of Chile were the first who invented ‘French’ fries, long before France and Belgium began disputing who had invented them. So how can the French claim they were the first to eat them? Peru and Bolivia were the first to eat them, not France.
Very good video btw

Toooo thin...

10% cooking, 90% chatting. 100% skill. love this guy

Unfortunately I don’t have the strength to use a ricer so have to use my electric hand mixer. I used to use just cold milk so I’ll be doing it this way. I love Pierre’s videos 👍👍

Supermarket has bad potato. 💪

This man is clueless - and what has he done with Pierre? What sort of watered down Lidl based jiggery pokery mash is this? And look at the mess you're making! Do you not clean as you go? Boiling instead of baking? No white pepper? No egg yolk? No creamed horseradish? No mayonnaise? Listen mate, I'll do the cooking - you come and cut my grass you fraud, you charlatan. I'll even de-bone and stuff a pigs trotter for you while I'm at it. And for god's sake bring back Pierre!

You get the "Michelin-level" when you use more than 8 pots and pan to do a simple dish.......

10*

In America, my green grocer is a pimple-faced kid that asks “whuuut?” to all but the simplest of questions. The question should be more simple than the kid

Not his finest work this one

My only concern here is that, it looks like this takes a while, won't the mash be cold?

Potato Soup with Pierre Koffmann

There are so many opinions on the ideal style of mashed potatoes. I prefer mine a little less liquid then this, where you can put a pile on your plate, make a little well, and add some gravy in the middle if your meal has gravy or jus. Definitely lots and lots of butter like Chef Pierre, but less milk and cream (if any, in fact). I mash mine with a wire (zig-zag) masher. It's the easiest one to clean, and as long as the potatoes are fully cooked* and you spend an honest two minutes adding some butter, mashing, and repeating, you won't have any lumps. If you add all of the butter at once, you'll have lumps. If you do all the mashing before adding any butter, you'll have lumps. This applies specifically to the wire masher.

And I agree 100% that fundamentally, you only need potatoes, dairy, and salt. The kind of potato that is good for this dish already has a wonderful flavor on its own, but it's a mild flavor. If you add chives, roasted garlic, chicken stock, pepper, or other herbs or spices, it's going to mask that flavor. I've heard that some French chefs tend to use some white pepper because it doesn't leave specks, but to me white pepper has a more assertive aroma than even black pepper (like a horse stable, in my opinion, but it works well in some dishes), and it would be unwelcome in this dish.

*I'm never sure my senses are keen enough with the knife test when checking if the potatoes are done. What I usually do is take the biggest piece out of the pot, cut it in half, and then eat it (after blowing on it because I don't have one of those heat-tolerant mouths). If when I'm chewing, there's any sort of "icy" texture, or if my ears her the sound of wet sand being stirred, it's not ready. I would always prefer to have potatoes that were cooked two minutes too long rather than two minutes too short.

where are these knowledgeable grocers

How to turn a healthy vegetable into a heart attack. Love him tho.

Until the day you pass away 😢

What if my “green grocer” is a 21 year-old, arrogant a**hole? Should I still trust him?

Is this Arsene Wenger ?

The ricer doesn't do the same job as a whatever he said (finer sieve) at all because many times I've still found lumpy mash after ricing it. I thought I'd figured out the reason to be because I'd not quite cooked the spuds long enough but even when getting that perfect I've still found lumps. It seems totally random. Plus they're a choofin nightmare to clean afterwards 😅

Green grocer LOOOL, not sure which century he's living in but no such thing now. In the UK ONLY Maris Piper or King Edward is worth doing ANYTHING with. Even though McCains, Mcdonalds etc are all privvy to the gigantic RUSSET, we the British public are not. Those effers OWN so many farmers

I dice up potatoes into a glass bowl, add some bullion water and possibly garlic/onion powders, microwave 6-4-2n minutes, stirring between rounds, uncovering on the last round to evaporate excess water. Add diced butter and mash with a fork. Add salt, bacon bits, chives, sour cream, grated cheese, as desired. Now if you'll excuse me, the Michelin folks are at the door with my three stars in hand.

All that messing about, they'll be cold

All you need is Mari’s pipers butter salt and white pepper oh and milk perfect

I could hang wallpaper with that.

That's creamed potatoes, not mashed

i like how he says potato

these are CREAMED potatoes no Mashed potatoes. Still nice

Thank you for mentioning the elastic kind of mashed potato made with cheese in France. I like to prepare an elastic type of mashed potato with a kitchen blender and I love it. It melts into a sauce and transforms it into a delicious melange. A lot of opeople seem to dislike elastic potato mash, I love it and will try the cheese potato mash also.
Fry some scallops, keep them warm and prepare a small sauce in the pan where you fried the scallops with chopped onions and garlic and a little bit of cream, then eat the scallops with sauce and elastic mashed potatoes and you are in heaven.

I'm from Potatoland, sorry Ireland, and we can confirm this is way too runny to be called mashed potato. Sure it tastes nice but the texture is more suited to a stroke ward than a dining room 😅

My mash is 1000 times better, his is slop

I really dig this guy I do know about the history. But this cat is cool as f

Master Cook
Chef Kaufmann
wise, intelligent
and good
looking man
still..🥰👍
he's a blessing from heaven
Yes..??🇪🇦👋

If The Master
chef cook says its perfect I'll take his word
as a religion..
snd do it
exactly the way he does
it..!!! cause
I believe in
Chef Kaufmann.
Yes❤🎉🌟🌟🌟🌟👋🇪🇦

So, the story goes that when potatoes got introduced in Germany, no one wanted to eat them too, because they were foreign, and rumors quickly made the rounds about them being poisonous, black magic, heresy and what not - conspiracy nuts back then, basically.
However, they were cheap to import, easy to plant and harvest, also resilient and nutritious, so the Emperor, lovingly called "The ol' Fritz" (not kidding), believed in them to become a proper staple food for his people and thought out a cunning plan: He had a vast potato field planted near the palace and a fence put all around it. Then, he proclaimed a law, that strictly forbid anyone to even go near the field, let alone put their dirty hands on the precious roots in the ground, because these potatoes were His Majesty's, and to be grown, cooked and prepared only for the blue-blooded higher-ups and their most esteemed guests at banquets.

Well, next thing you know, people from everywhere crawled under the fence at night, as the guards were advised to take a break now and then, and simply yell angrily when they saw someone near the field, but never enforce the new law. It didn't take long for word getting out that potatoes were, in fact, rather delicious, and the rest is history.

Simple recipe but such a mess on the kitchen.

where´s the nutmeg?????

how to defy the laws of physics....

When i see him swinging the knife around like that when he talks, i always expect to see him cut himself in the the face or his other hand, or maybe poke an eye out with the tip of the knife. But i guess he's used to and have never done any harm to himself.

No nutmeg? Nutmeg makes the mash elevate to another level.

Looks like baby sick!! I hardly mash at all and I like the odd lump as well.

No way my mashed spuds are a 1000 times better and a 1000 times easier.

All that washing up, just get a masher hahaha,

A heaped teaspoon of English mustard, white pepper and a pinch of nutmeg, delishypuss, baby!