Prep 5 mins
Cook 30 mins
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!
- 6 -8 yukon gold potatoes, skin on
- 2 garlic cloves
- whole milk
- heavy cream
- 1 sprig fresh thyme
- salt and pepper
- 2 tablespoons coarse grain mustard
- 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.
It is easy to burn milk. I would replace 'boil' with the word 'simmer'.
I found no trouble at all in following the directions in this recipe (made much like my mom used to do it!) & the resulting mashed potato dish was VERY TASTY, especially with the thyme & mustard! One thing you need to watch is the amount of hot milk you add to the mashed potatoes in order to get the consistency you want ~ Some like 'em fluid, while others like 'em much thicker! Thank you for a very nice taste experience! [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]
This is not a close transcription of the recipe. No quantities are given, and some ingredients are missing. The original recipe is available on the Food Network website.