How to Make Perfect Mashed Potatoes for Thanksgiving (Michelin Star)

Bon Appétit

Michelin Star Chef Jean-Georges Vongerichten joins Bon Appétit to make creamy mashed potatoes for Thanksgiving. Discover his restaurant-quality techniques you can emulate at home, using nothing but potatoes, cultured butter, and a pressure cooker to lock in flavor.

Transcript

00:00Hello, I'm Chef Jean-Georges, and I'm at Jean-Georges Restaurant in New York City,

00:10and I will show you my favorite mashed potato for Thanksgiving.

00:16In New York City, we operate about 18 restaurants on about 65 worldwide.

00:21That mashed potato goes from Shanghai to Paris, London, Marrakesh, back to New York.

00:26Our mashed potato here is very simple. We use a pressure cooker.

00:29It takes six minutes to cook it. Butter, cream, salt. Very simple.

00:35So the first step here is to cook the potato.

00:37I use a pressure cooker, but you can use a regular pot. It would take a little longer.

00:41I'm adding about two pounds of Yukon Gold into my pot.

00:44They absorb not too much water when they cook. They stay firm.

00:48You know, they have a great texture. It's a low-sized potato, but lots of flavor.

00:53I'm adding about a quarter and a half of water, some salt, a tablespoon.

00:57If I said that to my mother cooking mashed potato in a pressure cooker, she would kill me.

01:02Six minutes. Walk away. Come back when it's cooked.

01:06Pressure cooker really keeps all the flavors, steams together.

01:09It cooks faster, but as well, it keeps nothing evaporates. Everything stays in the pot.

01:14And when it cools down, you open up. It's like magic. Magic in one pot.

01:19I think it's perfect mashed potato because you can walk away now for the next 10 minutes.

01:23You can prep something else.

01:26And anytime downstairs in our prep kitchen, we have six of those going all day long.

01:31Making stews, making stocks, making all kinds of preparation.

01:34We're going to let the potato cook and get back to it a little later.

01:41Six minutes on high pressure. Potato are cooked now.

01:44Let the steam go off and then we're going to drain them.

01:48Smells like potato. All the pressure is reducing.

01:51Here we go. Voila. Here we are.

01:55I have a chinois. I'm going to drain the water. That's good.

01:58And now we're going to use a ricer.

02:01So you can see the potatoes are cooked. Perfect texture.

02:04It's a ricer. It's an old school technique of pressing the potato.

02:08You can open up to have a larger grade or a smaller one.

02:11You want them to be very smooth and perfect.

02:14And when you use the mouly, you know, that by hand or any other technique,

02:18sometimes it gets really gummy.

02:20We're going to add the butter. This is Vermont butter. Kulture.

02:23I use Kulture butter. You know, you make the butter and then you let it ferment a little bit.

02:27And it really brings the flavor of the butter.

02:31The cream. Look at this.

02:33It should be, you know, smooth.

02:36We're going to add the salt. So salt in the water to cook and then salt after.

02:40Okay. One more spoon.

02:45Salt. But on the end, it has to be smooth. They're not watery.

02:49Well, that's it. You're going to fill up your serving dish or keep it warmer.

02:53I just like to add a piece of butter on top.

02:55As it goes to the table, it melts a little bit.

02:57And that spoon is the best.

02:59A little pepper.

03:01This is mashed potato for Thanksgiving in every restaurant we have in New York.

03:07So the best part is when you eat where the butter is.

03:14Delicious.

03:15So you can see the potatoes are very smooth.

03:17I like when the butter is melting here.

03:19A little pepper.

03:22Mmm. Great texture.

03:23To do a perfect mashed potato, it's very simple.

03:25It's, you know, it's just choose the right potato.

03:27It is not a cookie cookie.

03:29Mashed potato is something very homey.

03:32Happy Thanksgiving.

03:33YouTube is doing a little bit.

03:34Cheers.

03:35Cheers.

03:36Cheers.

03:37Cheers.

03:38Cheers.

03:39Cheers.

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