Tyler Florence’s Hack Will Forever Change a Way You Make Mashed Potatoes

Image Source: POPSUGAR Photography / Nicole Perry

Food Network prepare Tyler Florence common his crushed potatoes recipe with us, and we immediately had to try it. Traditionally, potatoes are baked in H2O before being crushed together with butter and cream (or milk). However, Tyler suggests cooking a potatoes in a cream itself, so no potato-y season is lost. He explains, “Potatoes have a unequivocally delicate, pleasing minerality to their season profile, and when we prepare potatoes in H2O and we flow that H2O down a drain, you’ve extracted all a season of a potato. So what we do with crushed potatoes — since we finish them with cream and butter anyway, right? — is I’ll take that same cream and butter and supplement that to a potatoes and prepare a potatoes in cream and butter.” Would that indeed work? Would it indeed ambience good? we had to find out.

Image Source: POPSUGAR Photography / Anna Monette Roberts

As Tyler instructed, we combined “cold, peeled, chopped potatoes, cream, butter, and olive oil” to a pan. He also told us, “I like garlic. we like virtuoso and rosemary season combinations, and a small bit of thyme.” To my pot of 3 pounds of potatoes, we combined adequate half and half to only hardly cover a potatoes. Frankly, we was frightened about regulating true cream, that is because we deviated somewhat from his instruction. we afterwards combined about 3 tablespoons of pickled butter and 3 tablespoons of olive oil. we combined a few cloves of peeled garlic and half a garland any of sage, rosemary, and thyme. we also enclosed a poignant volume of salt (at slightest a teaspoon) so a potatoes could catch some of a season while cooking. we lonesome a pot and authorised it to cook on middle until a potatoes became flare tender, about 20 minutes. The aroma in my kitchen was unbelievable.

Image Source: POPSUGAR Photography / Anna Monette Roberts

Here’s what Tyler told us to do next: “When a potatoes are tender, we put a play on a opposite and a colander inside that bowl. we flow a potatoes by a colander, and a cream will collect on a bottom. Then I’ll put a potatoes behind into a pot and take a potato-infused garlic cream and overlay that behind into a potatoes, and it’s a many implausible season profile. It’s a best crushed potato you’ll ever ambience in your whole life.” And so, we did only that. we emptied a potatoes, collecting a abounding glass while dispatch a herb stems. we afterwards crushed a potatoes, adding behind in a glass until we combined fluffy well-spoken crushed potatoes with small specks of garlic and herbs. we pickled and peppered to ambience and served adult with my lemon-garlic-parsley fry turkey and gravy. These crushed potatoes are pristine heaven. we can now determine with Tyler’s affirmation; they unequivocally are a best crushed potatoes I’ve ever tasted in my whole life. And even yet we was frightened it would be a outrageous flop, I’m never going behind to any other process again.