Tyler florence mashed potato recipe

A celebrity chef reveals why you should never boil your potatoes in water when making mashed potatoes

You probably have a recipe that you use, something passed down from generation to generation. A coveted recipe scribbled on an aging piece of paper that is better than anyone else’s recipe for mashed potatoes.

I am here to bring you the news that you have been making your mashed potatoes all wrong — that is, according to Food Network chef Tyler Florence.

I am guessing that when you make your mashed spuds, you start your peeled potatoes off in cold water, cook them, mash them, and then add in your secret ingredients. Doubtless many recipes are variations of this simple sequence of cooking, mashing, and adding in delicious things.

Florence does things differently. He cooks his raw potatoes in the cream that goes into the finished mashed potatoes.

“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,” he told PopSugar.

“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.”

And there you have it: an eye-opening way to cook mashed potatoes and preserve as much of their wonderful flavor as possible, simply by cooking them in cream and then straining (while saving) the cream to use once the potatoes are lovely and fluffy and ready to be mixed.

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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.

View photos

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.

View photos

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.

MASHED potato is the ultimate comfort food – but you’ve probably been making it wrong your whole life.

Most of us boil the spuds, drain them over the sink and then add butter, milk or cream before mashing it all together.

2 Mashed potato is the ultimate comfort food – but you’ve probably been cooking it wrongCredit: Getty Images

But according to Food Network chef Tyler Florence this tried-and-tested method ruins the flavour.

“Potatoes have a really delicate, beautiful minerality to their flavour profile, and when you cook potatoes in water and you pour that water down the drain, you’ve extracted all the flavour of the potato,” he told PopSugar.

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He recommends cooking the potatoes IN the butter, milk or cream so they soak up all the flavour.

Tyler says you should chop up the raw spuds and put them in a saucepan with your dairy ingredient of choice.

He added: “When the potatoes are tender, I put a colander inside (a) bowl.

2 Tyler recommends cooking the spuds in butter, milk or cream to boost the flavourCredit: Getty Images

“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 flavour profile.”

But this isn’t the first thing you’ve been doing wrong.

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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

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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.

We’re always ready to take any cooking advice Food Network star Tyler Florence has to offer, and his simple method of making this classic side dish is a total game-changer.

The chef, who recently shared his favorite mashed potato recipe with PopSugar, suggests that instead of boiling your potatoes in water, you should cook them in a blend of cream, butter, herbs, and olive oil instead. It might sound a bit unconventional, but Tyler actually has good reasoning behind it. “Potatoes have a really delicate, beautiful minerality to their flavor profile,” he explained. “And when you cook potatoes in water and you pour that water down the drain, you’ve extracted all the flavor of the potato.”

After cooking the potatoes in the cream and butter blend, Florence finishes them like this:

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.

Florence promises they’ll be the best mashed potatoes you’ve ever tried, and we’re inclined to believe him!

You can get Florence’s original mashed potato recipe at FoodNetwork.com, and check out four more dishes Tyler Florence thinks everyone should master at PopSugar.

(h/t PopSugar)

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Mashed potato is one of the ultimate comfort foods – whether it’s piled high with sausages and gravy, or sitting on top of a wholesome cottage pie, we can’t get enough of the stuff.

In fact, we consider ourselves connoisseurs of mash – which is why we were rather surprised to learn that, according to one top chef, many people are actually making it incorrectly.

MORE: 10 DELICIOUS SWEET POTATO RECIPES

The standard method for most people is to boil potatoes, pour away the water, mash vigorously and then add milk, butter and seasoning.

However, according to Food Network chef Tyler Florence, by doing this we actually lose a lot of the flavour.

‘Potatoes have a really delicate, beautiful minerality to their flavour profile, and when you cook potatoes in water and you pour that water down the drain, you’ve extracted all the flavour of the potato,’ he told PopSugar.

MORE: 10 FANTASTIC ROAST POTATO RECIPES

‘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.’

Basically, he adds everything (that’s peeled chopped potatoes, single cream, butter and olive oil) to the pan from the get-go, and then simply mashes the potatoes once they’ve cooked through. Having run this by the cooking gurus and the Good Housekeeping Cookery School, we can confirm it works.

So who else is really craving mashed potato right now?

(Images: Getty)

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