Looks fantastic, but won't the mashed potatoes be too cold after that time. Can it be reheated?

@ChefJeanPierre

11 күн бұрын

It is a very valid question, thank you for asking it! I am going to pin it so everyone can see it! They do indeed get a bit colder and need to be kept in a warm space, like a warm oven. At home the best thing you can do is make them in advance WITHOUT BUTTER, cover them with a plastic wrap and reheat them in the microwave (do not worry about the wrap it will NOT melt in the microwave) and only add lots of room temp butter a few seconds before you serve them. Bon Appetit!!! 😊

@ste75n72

11 күн бұрын

Thankyou ​@ChefJeanPierre My family love my mashed potato so I'm sure they'll love them even more at this level 👌🏼

@jean-pierreaudet2098

11 күн бұрын

Just warming up the milk make a big difference, even for someone like me! I take note to not warming up the butter.

@lucytran3693

11 күн бұрын

@@ChefJeanPierrewhere can I find the machine masher potato and name ? Thanks 🙏

@TheDanduke1971

10 күн бұрын

@lucytran3693 Any place retaling cooking goods

Ah, the best French tip for making a 3-star version of any dish: Making it at least 50% butter 😉

@alistair981

12 күн бұрын

French cuisine in a nutshell. butter, butter, and more butter.

@mr_x1703

12 күн бұрын

mhhh butter is good for you

@PunkrockNoir-ss2pq

12 күн бұрын

I already knew from the title that it's going to be mostly butter

@khaelamensha3624

12 күн бұрын

​@@alistair981use butter, garlic, butter, onions, butter and you may add another ingredient but it is completely optional 🤣 Regards from France 😉

@Sniperboy5551

12 күн бұрын

That’s how I always make my mashed potatoes these days. Everyone loves them, my mother’s friends always say I should go into the culinary industry. Thank you, Chef Jean-Pierre.

Something about a French chef getting giddy about butter just brings a smile to my face.

Chef Jean-Pierre never fails to bring a smile to my face. His positivity is next level, just like his cooking.

@R.Akerman-oz1tf

12 күн бұрын

Imagine the "psyche", if after all this care; leaving an empty box of instant spuds on the counter. (ha-ha)

@ChefJeanPierre

12 күн бұрын

@DanielAura Thank you for the kind words! 🙏❤

For those of us, that are not fortunate enough to go to a 3 star Michelin restaurant, myself included. We really appreciate you teaching us, how to make, these beautiful buttery, mashed potatoes for ourselves! Very excited to make these … I put my phone on a stand in the kitchen and have fun, cooking with you! Thank you ❤

@doctor78212

12 күн бұрын

I am glad I am not the only one to do that 👍

@janetlewis4944

12 күн бұрын

He is amazing isn't he, Jean Pierre I have learnt so much from you, thank you so much 💗💕

@user-ym1ol7cw5k

10 күн бұрын

I have have Cousin's that joined Chef Jean Pierre channel..and they love it..

As a French expat myself living in Ft Lauderdale for the past 35 years, I would like to thank you for buttering this country the way it should be. When someone asks me where I’m from (I still have my French accent) here is what usually happens if I get a blank stare after I reply that I'm from where Chef Jean-Pierre is from:: Me: What??? You don’t know Chef Jean-Pierre??? Dingdong: No Me: Don’t be such a dingdong and go check his KZread channel…and don’t forget to rub butter all over your body, very important. I then disappear in a puff of Herbs de Provence. My job is done, one less dingdong in this world. I’ll definitely try your 3 Michelin Star Mashed Butter with some potatoes in it. Looks delicious! Bonne continuation Chef et merci de partager avec nous votre savoir-faire.

@happycommentator6773

12 күн бұрын

😂😂😂😂Don't forget leaving a trail of Flor De Sal.

@ChefJeanPierre

12 күн бұрын

Thank you so much for the awesome comment! 🙏❤️

@shaggydogg630

12 күн бұрын

Dingdong! Lololo

@Ojja78

9 күн бұрын

"in a puff of Herbs de Provence" is fucking hilarious.

@patrickgreaux6399

2 күн бұрын

Nothing wrong with butter...but I mean REAL butter, not the crap that is being sold in this country with the name “butter” on the package. If real butter was the cause of cardiovascular disease, France would not be a nation with one of the smallest CVD in the world. I haven’t yet met one single French person who doesn’t eat butter frequently (cook with it, on bread etc) so when I hear people tell me “Be careful with that butter!!” I just smile and keep spreading.

Thank you for being so honest about “sometimes they are hard to peel”. Most videos show you how easy and then we as home cooks feel like a failure.

@DoremiFasolatido1979

12 күн бұрын

His scrupulous honesty and unshakable optimism in cooking is almost completely unique among cooking shows. He shows every mistake, explains every possible mishap and what to keep an eye on. And he never fails to reassure everyone that even he makes mistakes and that it's ok.

@Cryozymes

12 күн бұрын

@@DoremiFasolatido1979 The difference between a teacher and an entertainer. I've been cooking professionally for 20 years and Jean-Pierre teaches me new techniques with almost every video.

Folks there are chefs and then there’s Jean Pierre he is so passionate about teaching us the right way and giving us his his little shortcuts and good advice thank you Jean Pierre, for being such a humble and honest man never change. We love you, merci beaucoup !!!

@jamesgarner2103

12 күн бұрын

i love it when he says...if you're on a diet right as he's adding butter lol. it's not the butter...it's the mega carb potatoes. butter is actually healthier than people think.

I remember when i first found this channel there were less than 100K subscribers and I could be in the first 100 to like the video an hour after release... Now, it's viewed 7k times with already 2k likes. Lol. It's been so rewarding to see this channel get the love.

@ChefJeanPierre

12 күн бұрын

🙏❤️❤️❤️

@robindaly3465

12 күн бұрын

I know right!!

@alwolschleger7242

12 күн бұрын

Yep. I remember discovering it when the subscriber count was 4 digits and wondering how this guy only had 9k subscribers. It's rare that I can comment and get it seen these days, but it's also cool to see it blossom in such a way!

@giraffesinc.2193

12 күн бұрын

Agreed! It is so well-deserved!

The best cure after a horrible week? Just one episode of Chef and BUDDER or ONYO. Another masterpiece, Chef! Thank you for you being you and making me smile.

For anyone wondering, this recipe is from the late great chef Joël Robuchon. He had 31 Michelin Stars to his name.

@dan1856

11 күн бұрын

Robuchon explains the process start to finish in a video on KZread as well.

This man is on one simple, but easy mission... to teach the home cook how to up his/her cooking game. This man has definitely changed the way us home cooks look at cooking as a whole. I love when he does videos like this, very fancy but everyone can definitely do this.

Chef Jean Pierre blesses millions of people each week with smiles. #gratefulul

@bluecobra6294

12 күн бұрын

Making them NOW ❤❤❤. You are a legend

I'm Polish and I approve this potato message. Thanks Jean Pierre!

Chef Jean-Pierre gifts us all with every recipe and all of his kindness. He's my favorite chef online.

@ChefJeanPierre

12 күн бұрын

🙏❤️

The "behind the scenes" clips at the end of the videos is a nice touch.

@giraffesinc.2193

12 күн бұрын

I absolutely love that part of the video!

The place where I live, south of Brazil, has been affected by floods. Watching a video like this really brings joy in a way only Best Chef Ever (official title) can do. He adds butter to my soul.

I immediately knew where this was going because I'd already seen Robuchon's, and Keller does the same thing. This really is the best version of Pommes Purée. Lots of butter.

I don't get how anyone could watch Chef JP's videos, any one of them, yet fail to hit "like" and interact so as to drive his channel up in the algorithm. Great Chef, entertaining and educational. This is what KZread should be. I love Chef JP!

Why can’t every human on earth be like this guy?

Chef Jean Pierre makes the world a better place.

One thing I really appreciate about Chef Jean-Pierre’s approach is that he explains why the techniques he uses makes the end result a level above, and explains what to watch out for that might need some patience. Too many “celebrity chefs” don’t take the time to explain anything to make sure people actually understand the recipe. That just ends up being frustrating for people who don’t have the benefit of years of cooking experience and a camera that can make everything look seamless and perfect.

Ambled as a kid along the Cours Mirabeau. Apprenticed as a teen at L'Oustau de Baumaniere. Now you're teaching us 3-Star techniques. Bravo JP!

@ChefJeanPierre

12 күн бұрын

🙏 ♥

I always use Heavy Cream in my Mashes Potatoes with Roasted Garlic 🤤

@NelsonZAPTM

11 күн бұрын

Nice

Add potato peel to the milk while heating to get potato infused milk. It will take the taste to the next level.

Chef Jean-Pierre’s videos always improve my day. Cheers from Canada 🇨🇦

It has been said before but I'll say it again...KZread needs a LOVE button in addition to the thumbs up! Every single episode from Chef Jean Pierre would get the LOVE!! ❤❤ Those potatoes looked heavenly! You could see how smooth they were when he was stirring in that butter. 🤤 Thank you Chef!!

@ChefJeanPierre

12 күн бұрын

❤️❤️❤️❤️🙏

Ricing potatoes is fantastic! Then Jean kicks it up a ton! Geese! Running the potatoes a second time! Warm milk,room temperature butter. Insane! Super charge my cooking! Thank you Chef Jean-Pierre.

@robdielemans9189

12 күн бұрын

I don't have a ricer, yet, but I do push my potato through a tamis. Sometimes that way it takes upwards of 25 minutes to manage to put everything through it to achieve silky smooth results.

Oh my, I love your videos. I have to tell you a little story. I have to leave on Wednesday for 10 days, myself and my husband was doing some errands today, one of them was grocery shopping, he loves corn on the cob, while he was picking them up, he asked me how long did I think they would last, I said 17 yrs lol. He looked at me like what’s she saying, I said it’s not me, it’s chief Jean lol

Hello to my favorite chef! I enjoy watching ALL your videos. Here's a tip from me for peeling the ''hot' potatoes... Don't! Just cut them in half and put the cut side down in the potato ricer, then squeeze as usual and the skins STAY in the ricer. When you open it up, use a fork to flick the skins out before putting the next potato in the ricer. Also, to take it up ANOTHER STEP, I include some softened cream cheese and also sour cream (about a half cup each). Yum!

I love how happy Chef gets when he uses that much butter. But now I know what to say when people say I add too much butter to my mashed potatoes. Because, I don't think I add enough as it is.

What an absolute LEGEND this young man is!

@ChefJeanPierre

12 күн бұрын

🙏❤️❤️❤️

I put butter on my butter .

those mashed potatoes look heavenly. i must give this recipe a try.

@khaelamensha3624

12 күн бұрын

Be aware that once you walk this path.. There is no turning back 😂 my daughter do these for her breakfast...

@unplayednamer0165

12 күн бұрын

They are awesome if you want to impress people at a dinner party.

I so enjoy your videos. I have learned so much. I unfortunately made the mistake a few years ago of putting my potatoes in my food processor and you are absolutely RIGHT! They were so gummy. It was Thanksgiving and I had to start from scratch. Thank you for giving your time and your recipes! I am a true fan! Kristin

I love the design made with spatula. I could feel my butt getting bigger with the amount of butter but you believe I'm going to do it the way chef taught. I love his classes!!

@Sniperboy5551

12 күн бұрын

Why do women get Brazilian butt lifts? They just need more butter!

JEAN PIERRE!!!! I can’t wait to watch this video later and make this best mashed potato I’ve ever had in my life…thanks for sharing your secrets with us all!!! San Antonio Texas loves you a lot!!!!!!!! WOOOOOOO!!!!!

@pharoahdust

12 күн бұрын

Yes, we do! I live in San Antonio also-near Sonterra.😊

@utidrummer

12 күн бұрын

@@pharoahdust That’s near stone oak right? I live in the Walzem area.

Just love the love and personal touches Jean-Pieree puts into cooking and teaching us in his channel. ❤ Absolutely love watching and learning 👏👏👏🙏

as an ex chef, I have absolute respect for your no nonsense craft. this is what excellence is. it's not always just about the ingredients. it's the finer details in how you prepare those ingredients, how you treat them with care and bring out the maximum potential that they can offer. I agree fully with all the tips/hints you provided. in your pinned comment you mention using room temperature butter. this is absolutely correct. The idea is to be able to make an emulsification with the potatoes and butter for the ultimate texture. under no circumstances should you reheat the mash potatoes after the butter has been added, it will split and you'll end up with a greasy palate. Thank you Chef Jean-Pierre for keeping this craft alive for the right reasons, I am sure you are inspiring a whole new generation of chefs.

Another amazing video, Chef Jean. Great technique to leave the skin on to prevent waterlogged. I actually kind of like leaving the skins in the finished dish. I've always loved the comical style of this channel too. I have a small educational cooking channel myself, and I've definitely learned from watching your channel. I appreciate what you're contributing to youtube, I hope to have a decent audience myself some day

@TrishBlassingame

12 күн бұрын

❤❤❤

Chef Jean-Pierre really just busted out "Is the Pope Catholic?" Lol

I have been following this channel since its inception. Chef Jean Pierre has opened up a whole new world of cooking that has changed my mindset & behavior in the kitchen. I have encorporated his phrases & upbeat attitude. As a potato lover, this is a must do. Thank's so much.

I did it today. The best mashed potatoes that I ever try in my life. Thank you so much Chef.

Thank you CHEF!!!

I laughed right out loud when he dumped the WHOLE bowl of butter in there. I was absolutely not expecting that!! But I will *absolutely* be trying this out the next time I make mashed potatoes!

@tinaandres6255

6 күн бұрын

OMG, I died laughing. There is no way I thought anyone used equal amount butter and potatoes. It's hilarious but I just ordered a tami and a scraper, I'm making this ASAP.

@shanghaiffgg

3 күн бұрын

Me too I would use 3 or 4 pieces but because it’s chef JP I expected maybe 10 pieces, then he dumps in 30 or so

Chef, I used your previous mashed potato recipe multiple times already because they are already very good and a crowd pleaser. I will try this one next to take it to the next level. Thank you so much.

I love your energy. Along with your instructions thank you.

Chef Jean-Pierre's channel is my absolute favourite on youtube. I am a passionate home cook who stepped up his game big time, thanks to the knowledge I've gathered on this channel! Thank you, Chef, please keep uploading these gems!

In South Africa, the only potatoes we get are small, medium and large.

@fakename6658

11 күн бұрын

Do you make mashed potatos on a braai?

A beautiful presentation in that lovely bowl. Thank you so much.

I love watching Chef work. The joy he gets out of cooking is infectious.

We love you Chef !!! 😍

The amount of butter looool

Chef J.P. BRAVO ! Thank you for your time. Thank you for your knowledge. Cheers from Detroit 🇺🇲

The amount of things I've been doing wrong when making mashed potatoes is astonishing 😂. My dad made the best mashed potatoes, I will have to try and do these.

"How do you make those buttery potatoes?" "Put butter in there, dude!" 🤣🤣🤣

@Providence83

12 күн бұрын

The way he said it was so good! Like the memory pulled the youthfulness right out of him being taken back to that conversation.

Take care always chef❤

The best way to teach is by being funny aswell. You keep our attention where it is needed, and you are loved because of your character. Thanks for being you, JP! Merci beaucoup! From Belgium David

Looks wonderful ! I'm sure they are fantastic tasting. No way my son would/could complain about lumps with those potatoes.

Absolutely love your attitude ❤

I love how you say the potato ricer is cool because it falls apart. Pure genius right there. Such a great appliance too for potatoes. Mmmmmmmm.

Noix de muscade Poivre blanc Moitié de beurre Et c’est parfait

I love watching you cook, but really appreciate you sharing your wisdom and experience with us.

I absolutely love watching you. You are the educator I never had.

Q: "How do you make those buttery potatoes?".... A: ."You put butter in it, dude!" 😂😂😂

12:04 "But for those of you who are NOT on a diet..." *turns into Christopher Walken* "...You're gonna be just fine"

How brilliant. Looking forward to making this.

Chef Jean love the way you explain your step by step recipe

Hello Chef. Mashed potatoes are my husbands favourite ❤

@amandavokins5958

12 күн бұрын

Easy,just add far more butter than you feel comfortable with,then when eating realise you have bad judgement.

I love mashed spuds with scallion or cabbage mixed through. Has to be Irish butter and whole milk for me😊

You never cease to amaze . Thank you Sir.

Gold, gold! Keep this guy going!!!

The way JP transforms into the happiest kid on earth when the emotional support butter, is actually involved in the dish. Who needs Disney, when you got butter? 🤪🤗🥳🥳🤭😁

@ChefJeanPierre

7 күн бұрын

😂😂😂👍❤️

Hmmm... $2 worth of potatoes, $457 worth of butter. No problem! ;-)

@danaann1971

12 күн бұрын

You’re saying that like it’s a problem… ☺️

@jimsmalleimb7709

12 күн бұрын

@@danaann1971 Butter is expensive up here in Canatax.

Thanx JP; I just made your 3 Michelin Star Mashed Potatoes for a small dinner party last night, and everybody loved it. I love your comment: "If you don't have one of those, I'll show you.... unless you're not a professional Chef, you are not gonna have one of those!" Well, I'm not a professional Chef but I have owned a TAMIS for years. and I think I purchased one many many years ago because of you in one of your earlier videos: ESSENTIAL KITCHEN TOOLS( EARLY, NOT THE MOST RECENT ONE). This has become a "must have" tool with a multitude of applications. When applied to your mashed potatoes(with lots of butter of course), it is an invaluable item. The only thing I added was just a "Wisp" of Cayenne Pepper. The best mashed potatoes ever!! The thing that I love about this channel is that it's not just a cooking channel, but a great tutorial. Many times I have set up my laptop in the kitchen and just work right along as the student with the teacher. Thank you for that!!

Lovely, buttery mash. Thank you Chef Jean Pierre

Chef no milk for me, only cream and nutmeg ❤ I’m half Swiss is my excuse 🤭

@l3138

12 күн бұрын

Cream or butter and milk. Same same

@smiley9872

12 күн бұрын

Cream is good, so good in there

@sugarfingers777

12 күн бұрын

@@l3138 true, but cream just sounds better 🥰

I've got to get a ricer.

It's incredible what you learn from Chef JP 😊

this man is a treasure! he clearly has a passion for his craft and I want to thank him for sharing his knowledge with us. A true Master!

"Is the pope catholic?" Right now, probably not :))

@Cybrludite

19 сағат бұрын

Beat me to it.

Thank you chef for everything you have taught me

I can't wait to make this for my family! Thanks again Chef and Jack!!

That-was-so-enlightening! O-M-G! Thank you, chef!

The most informative and happy Chef on KZread

Once again, this is why Chef Jean-Pierre is the best chef on KZread.

Always a pleasure watching you work. Those look amazing.

Fantastic. Well done Pierre. Thx

Love this. Thank you!

Great instructions. Wonderfully presented. Your energy and enthusiasm are infectious.

What a treat Chef Jean-Pierre. Thank you

Fantastic! This reminds me when a was young my Mother gave the task of doing the mashed potatoes during the Hollidays. I would put cream, salt, and butter into the mixture and whip, whip, whip. thank you for this recipe and bringing back a wonderful memory. Respect from North Florida 🌴

I will definitely take the time and we'll make it thanks Jean Pierre ❤ Chantal

Nice seeing Chef so excited!!

The ultimate teacher! Thanks Chef!

Ive been wondering how it's done for a while, and I'm really thankful you spilled the secret. I have always wanted to make the silky, buttery, HEAVENLY as you said mash potatoes. You really cant over exaggerate just HOW GOOD IT IS. I recently bought some fresh potatoes, and I'll pear this with a red wine pot roast, and it will be fantastic. Thank you!

My kids are crazy about mashed potatoes. This video convinced me to finally pick up a ricer. Thank you!

these look fantastic...butter is so good...

Loved it, thanks for the vid!

The man, the legend. Simply the best!