Mustard Mashed Potatoes (Tyler Florence)

Total Time
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!


  1. 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.
  2. When potatoes are done, drain them in a colander under which a large bowl has been placed. Place potatoes back into the cooking pot.
  3. 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.
  4. 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.


Most Helpful

It is easy to burn milk. I would replace 'boil' with the word 'simmer'.

Linda L. September 16, 2016

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]

Sydney Mike April 16, 2009

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.

DrGaellon December 03, 2008

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