Mustard Mashed Potatoes Tyler Florence Recipes

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MASHED POTATOES



Mashed Potatoes image

Tyler Florence's Mashed Potatoes recipe from Food Network is foolproof: Butter and cream guarantee richness, while the bay leaf and chives add herbal notes.

Provided by Tyler Florence

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 6

4 pounds golden creamer potatoes, peeled and cut into quarters
1 bay leaf
Kosher salt and freshly ground black pepper
2 cups heavy cream
3 tablespoons unsalted butter
2 tablespoons chopped chives

Steps:

  • Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.

MUSTARD MASHED POTATOES (TYLER FLORENCE)



Mustard Mashed Potatoes (Tyler Florence) image

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!

Provided by BrownSugarChef

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 119.8, Fat 0.1, Sodium 5.6, Carbohydrate 27.7, Fiber 2.5, Sugar 1.2, Protein 2.6

MUSTARD MASHED POTATOES - TYLER FLORENCE



Mustard Mashed Potatoes - Tyler Florence image

From "Tyler's Ultimate," episode "Ultimate Turkey Dinner." (This is a corrected version of recipe #338134, which is missing ingredients and has wrong quantities.)

Provided by DrGaellon

Categories     < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

8 yukon gold potatoes, skin-on
2 cups heavy cream
2 cups whole milk
4 garlic cloves, smashed and skin removed
4 sprigs fresh thyme
1 bay leaf
1 tablespoon extra virgin olive oil
2 tablespoons butter
1 tablespoon grainy mustard
kosher salt, to taste
fresh ground black pepper, to taste

Steps:

  • Scrub potatoes and cut in quarters. Place in saucepan with cream, milk, garlic, thyme and bay leaf. Bring to a boil over medium-high heat, reduce to a strong simmer and cook 15 minutes, until potatoes are just tender (the tip of a knife slides in with no resistance, but you need to give a nudge to get the potato to slide off again).
  • Strain potatoes, reserving cream. Discard bay leaf, thyme stems and garlic. Mash the potatoes (by hand, with a ricer, or a food mill). Add spoonfuls of the hot cream until the mixture is smooth and creamy. Add olive oil, butter and mustard. Season with salt and pepper, and serve hot.

Nutrition Facts : Calories 538.8, Fat 38.4, SaturatedFat 22.6, Cholesterol 127, Sodium 125.6, Carbohydrate 43.3, Fiber 3.4, Sugar 6, Protein 7.9

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