"A mouthful of perfection": Robert Irvine on the mashed potatoes at Parc.
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Robert Irvine on Creamy Mashed Potatoes
Male: Though mashed potatoes sound simple right, potato, salt, butter, cream and that’s it. And you think anybody can do it right. Wrong. Not all mashed potatoes are created equal. I'm very, very picky about mashed potatoes. Nine out of 10 times they over whipped then, they over cook them. They don’t put enough butter in, at park they got it just right. I will have the roast chicken with the palm puree.
Arthur Cavaliere: You want to start with some Yukon gold chef potatoes.
Male: That’s the secret.
Arthur Cavaliere: Yukon’s are very creamy ones they're puree.
Male: They boil them, they drain them and they raise them.
Arthur Cavaliere: I live and die by food note. You get it really smooth, consistent uniform product at the end for about two pounds of potatoes were going to use almost a pound of butter.
Male: Mashed them together.
Arthur Cavaliere: We’re just going to sprinkle a little bit kosher salt.
Male: And that’s it. Oh, oh, here it is. Mashed potatoes are served with half of the roast chicken and the chicken is you. Just the aroma is enough to die for. First thing mashed potato and I know it's going to be good. Look at that that is your share genius.
My mother could never make them; she made lumpy mashed potatoes and mashed potatoes. And mashed potato they're smooth and the texture is like butter. My fork hits and that’s all I do, a mouthful of perfection. This means you got to work out a little harder to make a stay. That was outstanding. There is not about a classic dish than mashed potatoes.