Mustard Mashed Potatoes (Tyler Florence)
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 6 -8 yukon gold potatoes, skin on
- 2 garlic cloves
- whole milk
- heavy cream
- butter
- 1 sprig fresh thyme
- salt and pepper
- 2 tablespoons coarse grain mustard
directions
- Scrub unpeeled potatoes, add to pot along with enough milk to cover potatoes halfway. Then add enough cream to completely cover the potatoes. Also add peeled/crushed garlic cloves and thyme. Bring to a boil and cook until tender.
- When potatoes are done, drain them in a colander under which a large bowl has been placed. Place potatoes back into the cooking pot.
- Mash potatoes. Add cupfuls of the hot milk/cream as you mash, until you reach desired consistency. Add a pat of butter and salt and pepper to taste. Fold in two heaping tablespoons of course-grain mustard.
- Any leftover milk/cream can be used to "revive" your potatoes in case you end up with late dinner guests or if you have leftovers.
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Reviews
-
I found no trouble at all in following the directions in this recipe (made much like my mom used to do it!) & the resulting mashed potato dish was VERY TASTY, especially with the thyme & mustard! One thing you need to watch is the amount of hot milk you add to the mashed potatoes in order to get the consistency you want ~ Some like 'em fluid, while others like 'em much thicker! Thank you for a very nice taste experience! [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]
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I enjoyed this recipe. The left over milk/potato mixture is a great base for a pasta sauce the next day. Just a way i found to not waste it. But i like the idea of cooking it in cream. I think cooking the potatoes in water is just as good too. Just save some potato water like pasta water. It goes along way. Enjoy. Thanks for posting this.
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RECIPE SUBMITTED BY
Hi, I'm Nina and I live in sunny Phoenix. I looooove cooking and trying new foods. I was so excited to find Recipezaar, My family is Southeast Asian so I grew up eating lots of rice, curries and a variety of exotic fish and unusual veggies - my tastes have remained eclectic in adulthood. My rice cooker is my best friend and anything spicy is a winner in my book.
I have a wonderful "family" in AZ, my awesome BF and our dog Chunky. They are most often my guinea pigs when it comes to recipes.
I would love to incorporate my love for cooking into my life somehow by opening my own restaurant or catering service someday. First I'm hoping to get a shiny new MBA :)