The Best Mashed Potatoes in the World, the French Restaurant Way | Chef Lucien

Chapters 00:00 The Best Mashed Potatoes in the World, the French Restaurant Way | Chef Lucien 03:28 #10 Yellow potatoes, and all one size 04:30 #9 Cook them whole, in their skins, starting in cold salted water 05:32 #8 Simmer, never boil, and cook them all the way 06:29 #7 Peel them hot, and let them dry 07:28 #6 Through a ricer or a food mill, while they are still hot 09:28 #5 Cold butter, worked in with a wooden spoon, a little at a time 10:41 #4 Hot milk, little by little, until it falls softly from the spoon 11:36 #3 Salt and white pepper at the end, and taste 12:28 #2 The final pass, and holding it for a holiday