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After 4 years and 20,000 Yukon Golds, this man has a PhD in mashed potatoes | Chef Secrets: The Science of Cooking

3 years ago

4:37

After 4 years and 20,000 Yukon Golds, this man has a PhD in mashed potatoes | Chef Secrets: The Science of Cooking

3 years ago
Documentaries
Duration 4:37

Culinary consultant Ali Bouzari mapped out how the tissue of a potato shifts and changes during cooking in order to find the best possible texture for mashed potatoes.

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