You probably cooked your mashed potatoes all wrong, according to a chef. If you boil potatoes before mashing them, they lose their natural flavors so it’s better to cook them in the cream and milk instead.
Tyler Florence, a Food Network chef, told Popsugar, “So what I do with mashed potatoes — because you finish them with cream and butter anyway, right? I take that same cream and butter and add it to the potatoes and cook the potatoes in cream and butter.
“Then I put the potatoes back in the pot and take the potato-infused garlic cream and fold it back into the potatoes, and it’s the most incredible flavor profile.”
According to Express, this recipe will add a lot more flavor to your mash while making it exceptionally rich and creamy.
Ingredients
- Eight medium potatoes, quartered
- Four pressed garlic gloves
- 450 ml of milk
- 450ml double cream
- Sage
- Rosemary
- Thyme
- A bay leaf
- A tablespoon of butter
- A tablespoon of mustard
- A tablespoon of olive oil
- Salt and pepper
Method
1. Place the potatoes in a large saucepan. Add cream, milk, thyme, rosemary, sage and bay leaves.
2. Bring to a boil over medium heat.
3. Reduce heat to low and simmer until potatoes are tender, about 15 to 20 minutes. Watch the heat and lower it if necessary to prevent the cream or milk from burning.
5. Gradually add the potato-filled cream back into the potatoes, mash until the desired consistency is achieved.
6. Add a tablespoon of butter, a tablespoon of olive oil, a tablespoon of mustard and then season with salt and pepper.
Your potatoes should be thick and creamy and ready to be washed up.
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