Mustard Mashed Potatoes (Tyler Florence) |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I saw this on an episode of Tyler's Ultimate. Definitely a twist on mashed potatoes - you boil the potatoes in milk/cream instead of water, then use the liquid when mashing. Curious to see if this would work with buttermilk to save some calories. Can't wait to try it! 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:
1. 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.
2. When potatoes are done, drain them in a colander under which a large bowl has been placed. Place potatoes back into the cooking pot.
3. 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.
4. 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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