Mustard Mashed Potatoes Tyler Florence Recipes

MUSTARD MASHED POTATOES

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash potatoes in a large bowl with the butter and milk, and season with salt and pepper.
• Whip the potatoes using an electric mixer set on medium until smooth, 3 to 4 minutes, adding more milk if the potatoes are too dry. Beat in the whole grain mustard, and serve immediately.

BASIC MUSTARD MASH

Steps:

• Tip the potatoes into a large saucepan, cover with boiling water and boil for 20 mins or until soft. Drain the potatoes in a colander and leave to steam-dry for a few moments before putting them back in the pan. Add the butter, milk and mustard, season well, then mash thoroughly until creamy. Cover to keep warm until serving.

MASHED POTATOES

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.

GRAINY MUSTARD MASHED POTATOES

Steps:

• Add potatoes, cream, milk, garlic, thyme and bay leaf into a large saucepan and gently boil for 15 minutes until potatoes are just tender and the tip of a paring knife goes through with little resistance. Strain potatoes and reserve the cream mixture but discard the bay leaf, thyme stems and the garlic. Mash the potatoes and fold in the cream mixture until the potatoes are smooth and creamy. Fold in about a tablespoon of the olive oil, the butter, and the grainy mustard. Season with salt and pepper.

MUSTARD MASHED POTATOES (TYLER FLORENCE)

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.

MUSTARD MASHED POTATOES - TYLER FLORENCE

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.