Uploaded May 2026 | Updated September 2026, 2 hours ago

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Three of the most wicked chefs that ever was: Jacques Pépin, Marcella Hazan and Thomas Keller and their mashed potatoes recipes are up against it… it’s a CAGE MATCH!

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Marcella Hazan’s Mashed Potatoes with Milk and Parmesan Cheese, Bolognese Style
For 4 to 6 servings
1 pound round, waxy, old
½ cup milk or more if needed
boiling potatoes
⅓ cup freshly grated
A double boiler
parmigiano-reggiano cheese
3 tablespoons butter,
Salt
cut up small
Whole nutmeg

Thomas Keller’s Puree of Garlic Potatoes:
4 to 6 servings

4 pounds large Yukon Gold potatoes, about 2 inches in diameter
Kosher salt
2 cups heavy cream
8 tablespoons (1 stick; 4 ounces) cold unsalted butter, cut into & pieces, plus a piece of butter for garnish
¼ cup Garlic Confit (full recipes; 1 cup of garlic, cover garlic cloves with 1 inch of canola oil)
Freshly ground black pepper
1 tablespoon minced chives

Jacques Pépin’s Garlic Mashed Potatoes
Serves 6
2 pounds Yukon Gold potatoes
4 large garlic cloves (peeled or not;
see the headnote)
¾ teaspoon salt
4 tablespoons (½ stick) unsalted
1 cup milk
1/8 tsp of black pepper