Mustard Mashed Potatoes (Tyler Florence)
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!
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- salt and pepper
- butter
- 2 cloves
- 1 sprig fresh thyme
- whole milk
- heavy cream
- 6 -8 yukon gold potatoes skin on
- 2 tablespoons coarse grain mustard
- Carbohydrate 0.92586520020545 g
- Cholesterol 2.99612846905508 mg
- Fat 1.16278989887798 g
- Fiber 0.223809058309759 g
- Protein 0.589313063950814 g
- Saturated Fat 0.595837118303601 g
- Serving Size 1 1 serving(s) (18g)
- Sodium 75.7219290849972 mg
- Sugar 0.702056141895691 g
- Trans Fat 0.0888280618995948 g
- Calories 16 calories
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.
