Find yourself someone who loves you as much as he loves butter

Something tells me the Chef stumbled upon a sack of infinite potatoes and is trying to use them all

Jack is really lucky to have Chef JP. A great teacher, mentor, a father figure and a friend.

Chef has the most French laugh of any French person ever 😂

What you provide above all else, is laughter. We love you for that.

If we don't give this guy a Medal of Freedom this country is doomed. He is a national treasure. :-)

Potato with cheese and butter !?? I’m in love❤❤❤❤

We call this "kaaskliek" in Holland. It's an old farmers recipe. They always had those ingredients and it's super food for the hard working. One of my favourite dishes. ❤

Someone get this man a glass of wine!

I love it when you talk to Jack.... it would be even better is if we could hear him answer. Especially in the outtakes at the end, let's hear Jack too!

Ths virtual culinary artist never ceases to be both instructional and entertaining.

Chef, go for more walks. We need you to whisk and stir forever for us. We love you! Those potatoes are obviously special and delicious but don't overdo it. We need you to stick around and teach us every other recipe in the world.

Watching the video with my morning coffee and now I want potatoes!

You can't go wrong with potatoes, butter, cheese, and cream! They look delicious Chef. Thanks for sharing the details of boiling with skin on, peeling while still hot, and mixing by hand. Cooking is all about the details, which is why I love your channel. Cheers.

That is a meal by itself.

this is the first vid ive seen of this guy, love him already.

My late brother loved potatoes more than anyone else I know and I'd give anything to be able to make these for him today 😢. You brought back happy memories, Chef, because it also reminds me of my mom and the love she put into her meals. Thank you! ❤

We love you Chef JP, Jack, and potato Monday!!

So are we gonna get a recipe with mashed potato and onyon soon? That would be a sight to behold

Butter, cream, cheese & potatoes are a match made in Heaven you made this Irishman very happy thank you, Chef 👍👍👍🧀🥔🧈🧂🌯🥠

The French Savoie really has the best cheeses... Beaufort (omg), Tomme, Reblochon... So lucky to be European.

It's past midnight where I am, and I'm having to fight to stop myself from going and making myself some mashed potatoes right now! 🤤🥔

I kiss all five fingers for your scrumptious potato dishes. Magnifique!

That would make a very nice topping for a Cottage Pie.

Oh my that look sensational. I’m watching this for a hospital bed waiting to have my appendix removed, been nil by mouth for 48 hrs! 🏴󠁧󠁢󠁷󠁬󠁳󠁿

Cheese and Butter and Potatoes. Perfect.

Wow!! That wore me out just watching the Chef, I need a nap now.

I love your energy chef! Watching you cook brings joy to my life!

Omg, did yu read my comment about this? I asked for Aligot under your mashed potatoe recipe 2 weeks ago :)

Starting the week off right with JP!

Hello Chef, I made the three Michelin star potatoes for my mom on Mother’s Day. I have so much respect for you chefs. It was very hard work to prepare them delicious I will prepare them again I’m planning to make them for my fiancé on our anniversary dinner

I would love to see what Jack looks like. The behind the camera guy is mysterious. I'm going to make those potatoes 🥔 for dinner tonight. I love all your recipes. They seem not hard at all. Just prep is time-consuming but worth the end product. Thanks chef❤❤❤

I just picked up a potato ricer today, I think I'll make a Shepard's Pie with these cheesy potatoes on top for dinner tonight.

Potato Monday. Yum

Thank you so much for making my request!!! I love watching you, Chef!

My husband is a huge fan of Jean Pierre and was so excited to try this recipe! We used Fontina and Gruyere and it tasted amazing! Our only "bump" was we don't have a potato ricer and he used the cheese grater... It was a painful process. It made the texture terrible but the flavor was amazing and I ate it up even though the texture made it not a good time for me!!! I think we'll try russet potatoes next time for less rough texture.

I am going to make one❤ Melted cheesy butter a match made in heaven U R the best friend ever🎉

Chef, I said how much you inspired me to cook again. Now I've got a freezer, fridge, and pantry full of goodies. I'm getting a ricer and a tamis and making the best mash ever. Maybe as good as yours. Thank you for inspiring me!

Can’t wait for the fondant potatoes video.

Omg! Looks fabulous! I could almost feel the texture. Which as you teach is and what makes flavor..:) Love you taking a taste to Jack. I'm so grateful for you and your show. Thank you so much. God bless

Chef JP, huge fan, been subscribing since you had 600k followers! You have made my cooking so much better over the years! Thanks for all the great tips! My hack is I never peel those potatoes, with your ricer the peels won’t go through the mess, only that sweet goodness, I have always done only two or three potatoes at a time, clean out peels after each squeeze, I have never gotten any peels in any of my mash! Plus you don’t have to play HOT POTATO! Look forward to and Love every Monday and Thursday! Keep up the great work! Home cook JON In Illinois

Chef JP We enjoyed last weeks recipe sliced pots with bacon I made us small black iron skillet version of it BOOM TODAYS recipe of these taters we used gryerre, Brie and BUTTER of course Made a pea salad with shallots and fresh mozzarella Love the recipe keep em coming

I love mashed potatoes, always been one of my favorite potato dishes. Adding cheese can never go wrong, but it is heavy, as you say. Sadly my girlfriend put me on a diet!

Secret to great mashed potatoes is a decent ricer like the one he used here - boil the potatoes - put them through the ricer and back in the saucepan with large bit of butter and stir in some double cream - a good added extra is thinly sliced spring onion - quick and easy - my ricer is smaller than the one used here and it’s steel and cuts through the potatoes easily and there is a lot less waste making it easier to clean - I am going to try the cheese but I know it works because I use it with this recipe shown here when doing jacket potatoes - cook the jacket pots until the skin goes crispy and then scoop the inside out and put it through the ricer add the cheese and butter and stir it in a saucepan - then load the skins up with the potato and put them back in the oven for five to ten minutes - va va voom!

Oh wauw this brings me back to my childhood when I was 10 on holidays in the Auvergne. Thanks JP

Take a vacation Chef You deserve it!

I love these potatoes. The only thing I do, instead of peeling the potatoes I cut them in half and push them through a ricer then toss the peels that are left inside the ricer, try it sometime, because it is a big time saver

I was SO excited when I saw the title of this KZfaq in my notifications! Potatoes Aligot is an all-time favorite of mine at a local French restaurant. Do not dismiss these as just cheesy mashed potatoes. Chef Jean-Pierre inspired me to find a local cheese shop to get the Tomme. Turns out it’s only a couple of miles away! Looks like it can go by a few different names: Tomme de Savoie, Tomme (or Tome) d'Auvergne, de Laguiole or de l’Aubrac, and Tomme Fraiche. Comté, mozzarella or cheddar are probably ok alternatives, but you’ll lose the signature depth of flavor and texture. If you don’t have a local cheesemonger, Amazon has Tomme de Savoie. Here’s what I found (pricey but worth it) at least once! > Tomme de Savoie Semi-Firm Cow's Milk French Cheese from France Wedge - 1lb / $ 61.95 > Tomme de Savoie French Cheese Full Wheel (4 Ibs.) by Chabert $74.97 > Tomme de Savoie French Aged Cheese - Per Pound: $22.98 + $18.99 delivery

Thanks for the recepie. Looks great, I'll try it today. Potato lover here.

These past few weeks I feel you are doing these amazing potato receipes just for me as I LOVE🥰 POTATOES!! Ça a l'air délicieux!!! Du Canada❤🇨🇦

My favorite things in one pot!!! MMMMMMMMMMMMMMM!!!

I love it Jack do you have a bottle of wine! Jack...😂No chef, not until you get done! 😂❤❤

I had Aligot at "La Ferme du Barry" for the first time in France. It stretched a foot but was not gummy. It melted in your mouth and so . . . . so gooood!!!!

I've been making this for years but I have never thought of garlic in it. OM GOSH, that sounds wonderful. Just goofing around, I made potato slices with homemade alfredo sauce and loved that too.

Oh my god I love Por Salut

With Chef JPs potato recipes, I could have potatoes every day

Potato Monday is going to catch on, I can feel it! Keep it going, Chef!

Wow, another great potato recipe! Can't wait for next Potato Monday!

This is delicious! I had to use goat cheese (same goat cheese is in Chef's polenta recipe) but the result still made our taste buds very happy. 💯👍✌

Love the "outake". Looked yummy.. :) Im guessing i am not speaking for myself when i say more "behind the scenes". As always with admiration and appreciation, Another Biggest Fan

You crack me up, Chef! I am learning so much! You make it SO fun. Thank you, Chef !

While the classic Aligot calls for fresh Laguiole cheese (La tome fraîche de Laguiole) , there's no reason you can't enjoy a delicious variation! Just like Chef Jean-Pierre's demonstration showed, experimenting with different cheeses can be delightful. Personally, I prefer a bit different approach, opting for homemade vegetable broth and less of heavy cream. This adds a surprising depth of flavor to my Aligot. And don't skimp on the butter! My secret ratio is a generous 250 grams of French unsalted butter for every kilogram of cooked potatoes. One final tip: I always wait until the end to adjust the salt. The cheeses themselves often have enough sodium, and adding salt at the beginning can be a bit risky. And, since I am French and originally from a town not too far from Laguiole, allow me to share some basic information about Aligot... So, the authentic Aligot is a culinary specialty from Aubrac, a mountainous plateau located between Aveyron, Lozère, and Cantal in France. This is THE cheese region of France! Aligot is a smooth and stringy mashed potato dish made with fresh tome Laguiole cheese, milk, butter, garlic, and nutmeg. The exact origin of aligot is uncertain, but it was likely created by the farmers of Aubrac as a way to use leftover potatoes and cheese. The first written mention of aligot dates back to the 19th century, but it was probably eaten well before that. Aligot is traditionally served hot, as a side dish with sausages, grilled beef, or salads. It can also be used as a base for other dishes, such as pies or quiches. Laguiole, a village in Aveyron, is known for its production of fresh Laguiole cheese, an essential ingredient for making authentic aligot. The cheese is made from cow's milk and aged for at least four weeks. Here are some additional facts about aligot: * Aligot is often called "the poor man's dish" because it was traditionally made with inexpensive ingredients. * Aligot is a very high-calorie dish, but it's also rich in protein and calcium. * Aligot is a communal dish that's often served during social gatherings. * There are many variations of the aligot recipe, but the base ingredients are always the same: potatoes, fresh Laguiole cheese, milk, butter, garlic, and nutmeg. If you ever have the chance to visit Aubrac, don't forget to try aligot! It's a delicious and authentic dish that will give you a taste of the region's culinary culture. Thank you Chef Jean-Pierre for your wonderful version of Aligot !

Quality instruction, quality entertainment thank you

OK! This must be nice.

Imma try this when potatoes is all I got .

Going to make tonight

Once again you have surpassed yourself. Any thing with cheese in has to be good in my book. Thank you.

Thank you very much Chef! Never been into cooking, until I saw this channel. Not only I broke myself down to trying new things not to mention that my cooking skills got a lot better. Went from putting ketchup on store market frozen margeritta and call it good dinner to doing very good medium rare steak (well done for my mom which she just needs, wont even touch anything pinky :D) with french fries and coleslaw from Your recipes. Everyone was delighted and stunned by how good those were remebering that I usually putted ketchup on everything that I putted into my mouth. Amazing free knowledge.

Love your evil laugh, Chef! Those potatoes!

Good afternoon Chef J P nice to see you today

At the end, I thought we were finally going to get and see Jack! I was fooled.

Chef! Always the great recipes! I never get bored here! Thanks!

I love spuds in any form. So potato Monday is a very welcome feature. That's the first time I ever saw Chef go around in front of the counter to give Jack a taste. :)

I'm really LIKING Potato Mondays.

Thank you Chef. I’ve been so sick for the last week, this is exactly what I need to get my appetite back!

Fontina cheese would be a great choice.

Absolutely great videos, they are so inspiring! You must cook with love and this is exactly what you are doing! Greetings from Finland.

Yum!!! Mashed potatoes are my favorite!!

Yukon Gold potatoes have a rich, buttery flavor just by themselves. They're my favorite for mashed potatoes of any kind. I'm going to try this recipe some time and maybe it'll be my go-to for Thanksgiving next year.

You may have finally convinced me to pop for a ricer. Thank you Chef!

I melt every time he says butter 😜😁😎

Hello 👋 there. I’m so happy 😀 I just found your channel. You are so pleasant to watch and to listen too. And I am very sure that all your recipes would taste amazing 😻. I will definitely make them. Especially this one as I love mashed potatoes 🥔👏 Keep up your great work and keep entertaining us my chef. Greetings from Melbourne Australia 🇦🇺. Just subscribed to your channel 😊😊👏👏🇦🇺🇦🇺🍏🍎🇦🇺👏

There may not be many mashed potatoes left for Jack to try... - lol - Cheers!

Potato monday, lovely! Thank you

My mom used to add slightly sour milk to the mashed potatoes. Delicious

You’re so funny! I don’t like cooking but you make it enjoyable!

Made them tonight just cuz they looked so good when you did, with chicken Parm the way you do. We ate for like an hour it was so amazing. Chicken Parm your way is the best and now these potatoes are crazy good yes the best you'll ever have even first try making them... Thank you!

Jean-Pierre this gives me an idea how about a firmer mash potato rolled into a ball with cheese in the center then rolled in bread crumb and deep fried just a thought i'm sure you've done something like this before :)

I have started using "A child could do this" after watching JP's videos. I lost my job at the shoe factory.

I love mashed potatoes! Especially with roast beef and peas!

Aligot is traditionally made with Entre-Deux, which is Cantal less aged than aged Cantal but older than fresh. Around Laguiole, one would use Tomme de Laguiole or Tomme d'Auvergne.

Lovely fluffy, cheesy and creamy mashed potatoes, absolutely delicious! Thank you Chef. JP

I glanced thru Pierre's other recipes and they resemble some of mine but his has a twist to them, so good, so I subscribed to his channel!

I love potato Mondays !!

Oooh, Port Salut.. I haven't been able to find that for about 4 years. Such a beautiful cheese.

Bonjour Chef Jean-Pierre. Merci pour cette nouvelle recette mais pour moi qui vit sur l'Aubrac, en Lozère, j'ai beaucoup de mal à vous entendre dire qu'on peut utiliser du gruyère et du Port-Salut faute de tomme de Savoie. L'aligot se fait avec de la tomme fraîche, idéalement fabriquée avec le lait des vaches Aubrac durant les estives. J'imagine cependant aisément qu'il est difficile pour vous d'obtenir ce produit de niche aux USA. Je testerai donc néanmoins votre recette, mais juste pour voir ... Merci encore de cette générosité empreinte de bonne humeur et de cet humour très français qui, à l'évidence, s'exporte bien mieux que nos fromages de terroir. Bonne continuation à vous et toute votre équipe !

One of the best mashed potatoes I've ever had 👍 thanks chef

Chef, since watching your channel, my family doesn't eat out anymore, haha

Love the panting at the end, he worked dang hard to make them po-tates

Another hit out of the ballpark