Mustard Mashed Potatoes – Tyler Florence

The first time I tasted truly exceptional mashed potatoes was at a small Thanksgiving gathering hosted by a culinary school classmate. I was immediately struck by the unexpected warmth and complexity beneath the comforting creaminess. These weren’t just ordinary mashed potatoes; they had a subtle tang and a depth of flavor that made them utterly irresistible. It turned out the secret ingredient was mustard – a revelation that forever changed my approach to this classic side dish. From that day on, I experimented tirelessly, eventually finding my perfect rendition inspired by chefs like Tyler Florence, where grainy mustard elevates humble potatoes to something truly special.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 6-8
• Yield: About 6 cups
• Dietary Type: Not specified (contains dairy)

Ingredients

• 8 Yukon Gold potatoes, skin-on
• 2 cups heavy cream
• 2 cups whole milk
• 4 garlic cloves, smashed and skin removed
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter
• 1 tablespoon grainy mustard
• Kosher salt, to taste
• Fresh ground black pepper, to taste

Equipment Needed

• Large saucepan
• Colander or strainer
• Potato masher, ricer, or food mill

Instructions

1. Begin by thoroughly scrubbing the potatoes. There’s no need to peel them; the skins add texture and nutrients. Cut the potatoes into quarters to ensure even cooking.

2. Place the quartered potatoes in a large saucepan. Pour in the heavy cream and whole milk. Add the smashed garlic cloves, fresh thyme sprigs, and bay leaf. These aromatics will infuse the potatoes with a subtle, savory flavor.

3. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a strong simmer and cook for 15 minutes. It’s crucial to maintain a gentle simmer rather than a rolling boil to prevent the cream from scorching.

4. To check for doneness, insert the tip of a knife into a potato piece. The potatoes are ready when the knife slides in with minimal resistance, but you need to give a slight nudge to get the potato to slide off again. They should be tender but not falling apart.

5. Carefully strain the potatoes, reserving the infused cream. Discard the bay leaf, thyme stems, and garlic cloves. These have imparted their flavor and are no longer needed.

6. Now it’s time to mash! Use your preferred method – a potato masher, a ricer, or a food mill. Each will yield a slightly different texture. Hand mashing will result in rustic, slightly chunkier potatoes, while a ricer or food mill will create a smoother, more refined texture.

7. With the potatoes mashed, begin to add the reserved hot cream spoonful by spoonful, incorporating it into the potatoes until the mixture is smooth and creamy. Be careful not to overwhip, as this can lead to gummy potatoes. You may not need to use all the cream; add enough to achieve your desired consistency.

8. Stir in the extra virgin olive oil, butter, and grainy mustard. The olive oil adds a subtle richness, the butter contributes to the overall creaminess, and the grainy mustard provides a delightful tang and pop of flavor.

9. Season generously with kosher salt and fresh ground black pepper to taste. Remember that salt is crucial for bringing out the flavors of the potatoes and other ingredients, so don’t be shy. Taste and adjust the seasoning as needed.

10. Serve the Mustard Mashed Potatoes hot.

Expert Tips & Tricks

• For an even richer flavor, consider using browned butter instead of regular butter. Simply melt the butter in a saucepan over medium heat and cook until it turns a nutty brown color. Be careful not to burn it.
• To prevent the potatoes from sticking to the bottom of the saucepan during cooking, stir them occasionally.
• If you find that your mashed potatoes are too thick, add a little more hot cream or milk until you reach your desired consistency. Conversely, if they are too thin, simmer them over low heat for a few minutes to allow some of the liquid to evaporate.
• Don’t have grainy mustard on hand? Dijon mustard can be used as a substitute, although it will impart a slightly different flavor. Start with a smaller amount and add more to taste.
• For make-ahead prep, cook the potatoes as directed, strain and refrigerate them. When ready to serve, reheat the potatoes in a saucepan over low heat, adding reserved cream (or milk) as needed to restore creaminess. Then proceed with the mashing, and adding the remaining ingredients.

Serving & Storage Suggestions

Serve these Mustard Mashed Potatoes hot as a delightful accompaniment to roasted chicken, grilled steak, or pan-seared salmon. They’re also fantastic with a hearty stew or as part of a Thanksgiving or holiday spread.

Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm them in a saucepan over low heat, stirring occasionally, and adding a splash of milk or cream if needed to restore their creamy texture. You can also microwave them in short intervals, stirring in between, until heated through. Freezing is not recommended as this changes the texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	538.8 kcal	N/A
Total Fat	38.4 g	59%
Saturated Fat	22.6 g	112%
Cholesterol	127 mg	42%
Sodium	125.6 mg	5%
Total Carbohydrate	43.3 g	14%
Dietary Fiber	3.4 g	13%
Sugars	6 g	N/A
Protein	7.9 g	15%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• For a vegan version, substitute the heavy cream and whole milk with plant-based alternatives like cashew cream or oat milk. Use olive oil instead of butter.
• Add roasted garlic for a deeper, sweeter garlic flavor. Roast a whole head of garlic in the oven until soft, then squeeze the cloves into the mashed potatoes.
• Incorporate fresh herbs like chives, parsley, or dill for a brighter, more herbaceous flavor.
• For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce.
• Swap out the Yukon Gold potatoes for other varieties like Russet or red potatoes, keeping in mind that each will yield a slightly different texture.

FAQs (Frequently Asked Questions)

Q: Can I use skim milk instead of whole milk and heavy cream?
A: While you can, the mashed potatoes won’t be as rich and creamy. The higher fat content in whole milk and heavy cream contributes significantly to the texture and flavor.

Q: Can I make these mashed potatoes ahead of time?
A: Yes, you can prepare them a day in advance. Store them in the refrigerator and reheat gently before serving, adding a little extra milk or cream to restore the creamy consistency.

Q: Do I have to use Yukon Gold potatoes?
A: No, but they are recommended for their creamy texture and slightly sweet flavor. Other varieties like Russet or red potatoes can be used, but the texture may differ.

Q: Can I freeze these mashed potatoes?
A: Freezing mashed potatoes is not generally recommended, as it can alter their texture, making them grainy and watery upon thawing.

Q: What can I do if my mashed potatoes are too gluey?
A: Overmixing the potatoes can release too much starch, resulting in a gluey texture. Avoid overmixing, and consider using a ricer or food mill instead of a hand masher.

Final Thoughts

These Mustard Mashed Potatoes are a testament to the power of simple ingredients, elevated by a touch of culinary creativity. The combination of creamy potatoes, aromatic herbs, and tangy mustard creates a symphony of flavors that will tantalize your taste buds and leave you craving more. Don’t be afraid to experiment with different types of mustard or herbs to create your own signature version. And be sure to share your culinary masterpiece with friends and family; they’re sure to appreciate the love and care that goes into this delightful dish. Consider serving these with a perfectly seared steak or a roasted chicken for a truly memorable meal. Enjoy!