Mashed Potato Heaven

I freely admit I am a bona fide food television junkie. From the moment the remote control enters my hand my fingers have a natural, almost supernatural, inclination to venture into food porn territory. While I am not regular Tyler Florence fan the man can at times hit it out of the park. I hosted Christmas this year for the first time and served his Grainy Mustard Mashed Potatoes with my beef tenderloin and man, I can NOT stop thinking about those tatters! They were soooooo good and uber easy. Not so good for you so I don’t make them often, but when you’re in the mood for creamy, homey, sensationally delicious mashed potatoes, well look no further. I served these the other day with my Kitchen Sink Brisket. These mashed potatoes are creamy right out of the frige. The secret, don’t boil your potatoes in water!!! Boil them in cream! With garlic and thyme no less! I mean, HELLO flavor. Decadent, pure and simple.

Tyler Florence’s Grainy Mustard Mashed Potatoes

8 medium-sized Yukon gold potatoes, quartered unpeeled
2 cups heavy cream
2 cups whole milk
4 cloves garlic, peeled and gently smashed
4 sprigs fresh thyme
1 bay leaf
Extra-virgin olive oil
2 tablespoons butter
1 tablespoon whole-grain mustard
Kosher salt and freshly ground black pepper, to taste

Add potatoes, cream, milk, garlic, thyme and bay leaf into a large saucepan and gently boil for 15 minutes until potatoes are just tender and the tip of a paring knife goes through with little resistance.

Strain potatoes and reserve the cream mixture but discard the bay leaf, thyme stems and garlic.

Mash the potatoes and fold in as much of the cream mixture as needed until the potatoes are smooth and creamy. (Note: you may only need a few laddles of the cream and milk mixture.)

Fold in about a tablespoon of the olive oil, the butter, and grainy mustard. Season with salt and pepper.