Icon Source: POPSUGAR Photography / Nicole Perry
Food Network chef Tyler Florence parted his mashed potatoes recipe with us, and I immediately had to try it. Traditionally, potatoes are cooked in adulterate before being mashed together with butter and cream (or tap). However, Tyler suggests cooking the potatoes in the cream itself, so no potato-y flavor is vanished. He explains, “Potatoes have a really delicate, beautiful minerality to their flavor improve take advantage of, and when you cook potatoes in water and you pour that water down the empty, you’ve extracted all the flavor of the potato. So what I do with mashed potatoes — because you drain them with cream and butter anyway, right? — is I’ll opt for that same cream and butter and add that to the potatoes and cook the potatoes in cream and butter.” Resolution that actually work? Would it actually taste good? I had to happen out.
/ Anna Monette Roberts
As Tyler instructed, I added “frigid, peeled, chopped potatoes, cream, butter, and olive oil” to a pan. He also told us, “I groove on garlic. I like sage and rosemary flavor combinations, and a little bit of thyme.” To my pot of 3 clobbers of potatoes, I added enough half and half to just barely eiderdown the potatoes. Frankly, I was scared about using straight cream, which is why I drifted slightly from his instruction. I then added about 3 tablespoons of zing butter and 3 tablespoons of olive oil. I added a few cloves of peeled garlic and half a clutch each of sage, rosemary, and thyme. I also included a significant amount of table salt (at least a teaspoon) so the potatoes could absorb some of the flavor while cooking. I protected the pot and allowed it to simmer on medium until the potatoes became fork specie, about 20 minutes. The aroma in my kitchen was unbelievable.
Image Fountain-head: POPSUGAR Photography / Anna Monette Roberts
Here’s what Tyler give someone a piece of ones minded us to do next: “When the potatoes are tender, I put a bowl on the counter and a colander middle that bowl. I pour the potatoes through the colander, and the cream inclination collect on the bottom. Then I’ll put the potatoes back into the pot and take the potato-infused garlic cream and gather that back into the potatoes, and it’s the most incredible flavor vignette. It’s the best mashed potato you’ll ever taste in your entire sustenance.” And so, I did just that. I drained the potatoes, collecting the rich liquid while dump the herb stems. I then mashed the potatoes, adding back in the melted until I created velvety smooth mashed potatoes with cheap 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 utter heaven. I can now agree with Tyler’s affirmation; they really are the unsurpassed mashed potatoes I’ve ever tasted in my entire life. And even nonetheless I was scared it would be a huge flop, I’m never going back to any other method again.
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