Hack Will Forever Change the Way You Make Mashed Potatoes
Anna Monette Roberts/Nov
Food Network chef Tyler Florence
shared his mashed potatoes recipe with us, and I immediately had to try
Traditionally, potatoes are
cooked in water before being mashed together with butter and cream (or
milk). However, Tyler suggests cooking the potatoes in the cream itself,
so no potato-y flavor is lost. He explains, "Potatoes have a really delicate,
beautiful minerality to their flavor profile, and when you cook potatoes
in water and you pour that water down the drain, you've extracted all the
flavor of the potato. So what I do with mashed potatoes — because you finish
them with cream and butter anyway, right? — is I'll take that same cream
and butter and add that to the potatoes and cook the potatoes in cream
and butter." Would that actually work? Would it actually taste good? I
had to find out.
As Tyler instructed, I added
"cold, peeled, chopped potatoes, cream, butter, and olive oil" to a pan.
He also told us, "I like garlic. I like sage and rosemary flavor combinations,
and a little bit of thyme." To my pot of 3 pounds of potatoes, I added
enough half and half to just barely cover the potatoes. Frankly, I was
scared about using straight cream, which is why I deviated slightly from
his instruction. I then added about 3 tablespoons of salted butter and
3 tablespoons of olive oil.
I added a few cloves of peeled
garlic and half a bunch each of sage, rosemary, and thyme. I also included
a significant amount of salt (at least a teaspoon) so the potatoes could
absorb some of the flavor while cooking. I covered the pot and allowed
it to simmer on medium until the potatoes became fork tender, about 20
minutes. The aroma in my kitchen was unbelievable.
Here what Tyler told us to
do next: "When the potatoes are tender, I put a bowl on the counter and
a colander inside that bowl. I pour the potatoes through the colander,
and the cream will collect on the bottom. Then I'll put the potatoes back
into the pot and take the potato-infused garlic cream and fold that back
into the potatoes, and it's the most incredible flavor profile. It's the
best mashed potato you'll ever taste in your entire life." And so, I did
just that. I drained the potatoes, collecting the rich liquid while discarding
the herb stems.
I then mashed the potatoes,
adding back in the liquid until I created velvety smooth mashed potatoes
with little specks of garlic and herbs. I salted and peppered to taste
and served up with my lemon-garlic-parsley roast turkey and gravy. These
mashed potatoes are pure heaven. I can now agree with Tyler's affirmation;
they really are the best mashed potatoes I've ever tasted in my entire
life. And even though I was scared it would be a huge flop, I'm never going
back to any other method again.