Hello guys, welcome to another episode of recipe club.

Today we are doing potato puree,

plum puree, mashed potatoes, however you want to call it.

It is, I think, the epitome of comfort food for home cooking

and this platonic dish that if you work in high-end restaurants,

that everyone has an understanding of.

And we go into a lot of that in this conversation,

in this competition, this battle royale for potato puree supremacy.

We recorded this a few weeks ago.

I did mashed potatoes in a microwave.

Chris did, I don't even know what he did.

Oh, Chris did, Robachon potatoes.

And Priya did Howa Hassan, some Akimo,

which, you know what, this is one of those recipes

where everybody, I think, had a good one.

And if you haven't gotten in BB's kitchen by Howa Hassan,

go buy that book.

But I have a lot of thoughts about potato puree

and this episode triggered a lot of things in me

because if you're a professional cook,

one of the first things I learned to take deathly seriously

was making potato puree.

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