FOOD NEWS
Tyler Florence Abandons The Water For The Most Flavorful Mashed Potatoes
BY KYLE GRACE MILLS
Chef Tyler Florence recommends boiling potatoes in heavy cream and milk instead of water for more flavorful mashed potatoes. You can use the leftover liquid in the finished mash.
For Florence’s recipe, peel and dice a couple of pounds of Yukon gold potatoes. Put them in a pot and cover them with a 1:1 blend of heavy cream and whole milk or half and half.
It should take about two cups each (four cups dairy total) to completely cover the potatoes. You can also add aromatics like garlic and herbs at this point.
Bring the mixture to a gentle simmer rather than a roiling boil, as dairy is more delicate and can burn if heated too high. Simmer potatoes for about 15 minutes until tender.
Place a bowl under your colander when draining the liquid off the potatoes to catch the infused dairy. After mashing potatoes, add infused cream a little at a time.
Since you may not need all the liquid, hold back until you reach your desired consistency. Adjust the seasonings to taste and serve your rich and delicious mashed potatoes.