Skip Nav
Food News
Starbucks Is Launching Delivery With Uber Eats, So Good Luck Leaving Your Apartment Now
Appetizers
Looking Gouda! These 15 Tips Will Take Your Cheeseboard to the Next Level
Easy Salmon With Crispy Cabbage and Kale
Fast and Easy
Salmon With Crispy Cabbage and Kale Is a 1-Pan Wonder
Fast and Easy
50 Budget-Friendly Casseroles to Make Today
Buttermilk Pancake Recipe
Original Recipes
The Only Buttermilk Pancake Recipe You'll Ever Need

Tyler Florence's Mashed Potatoes Recipe

Tyler Florence's Hack Will Forever Change the Way You Make Mashed Potatoes

Image Source: POPSUGAR Photography / Nicole Perry

Food Network chef Tyler Florence shared his mashed potatoes recipe with us, and I immediately had to try it. 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.

Image Source: POPSUGAR Photography / Anna Monette Roberts

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.

Image Source: POPSUGAR Photography / Anna Monette Roberts

Here's 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.

ADVERTISEMENT

From Our Partners
Cheap Casserole Recipes
Vegan Meal Ideas
Quirky Christmas Wedding
Gifts For Girlfriends 2019
Top Amazon Gifts 2019
Starburst Heart-Shaped Jellybeans
Spiked Hot Chocolate Recipes
Wellness Travel Destinations 2019
Christmas Cookie Recipes 2018
Low-Carb Holiday Recipes
Best Places to Ski 2018 to 2019
How to Use an Instant Pot
From Our Partners
Latest Recipes, Menus, Food & Wine
All the Latest From Ryan Reynolds