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Any one make their mashed potatoes like this?

foodieX2 Nov 20, 2012 12:28 PM

I was watching an old Tyler Florence Thanksgiving special and his mashed potatoes looked sooooo good.

Basically he cooks the potatoes in milk and heavy cream with aromatics, reserves the cooking liquid and uses that to make the mashed. The actual recipe calls for a last minute addition of grainy mustard, which I think I would leave out as the flavor wouldn't go with the rest of my T-day menu.

Thoughts?

My regular recipe is to cook the potatoes in well salted water until tender, drain and put back in the pot to remove some of the moisture, mash and then add warm half and half/butter. Pretty basic but very delicious

link here: http://www.foodnetwork.com/recipes/ty...

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  1. hotoynoodle RE: foodieX2 Nov 20, 2012 12:33 PM

    i've done them like this, just take care not to scorch the milk.

    1 Reply
    1. re: hotoynoodle
      foodieX2 RE: hotoynoodle Nov 20, 2012 12:45 PM

      Did you like? Not like? I

    2. RetiredChef RE: foodieX2 Nov 20, 2012 03:11 PM

      I've tried this method too, it works but you have to be careful about scorching the milk, personally I just boil them in salted water, when done skin them (or not) and toss them in the mixer with butter, seasonings and then cream/milk them out to desired consistency. You really can't taste much of a difference so i don't think the extra work (peeling before hand, watching the milk, etc.) is worth it.

      3 Replies
      1. re: RetiredChef
        l
        laterible RE: RetiredChef Nov 20, 2012 03:37 PM

        If you cut the milk with broth, it works ok. I tasted some with creme fraiche the other day and I must say it was pretty amazing ....

        1. re: RetiredChef
          foodieX2 RE: RetiredChef Nov 20, 2012 03:44 PM

          What I like about the recipe was not peeling the potatoes, lol!

          1. re: foodieX2
            c
            chloebell RE: foodieX2 Nov 20, 2012 03:53 PM

            That's a job you assign someone else to. ;)

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