Yup. So you know how normally you boil them, then drain them, and then add milk, butter, and other stuff?
Well, this guy (Food Network chef Tyler Florence) says you're wrong. Now, he spilled the tea about mashed potatoes in 2017, but — with everyone staying home in quarantine — it’s important now, more than ever, that we re-share this essential info with you.
Anyway, let's get to how he wants you to make the MPs.
"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," he told PopSugar.
He places cold peeled/chopped potatoes in a pan with cream, olive oil, and butter — then adds sage, garlic, rosemary, and some thyme. He waits 20 minutes for the potatoes to be tender. THEN, he uses a colander for the potatoes, and voila! The cream collects at 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," he said.
Hmm, sounds legit, but I'll wait until this guy approves:
You can read Tyler's full mashed potato method here.
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