Mustard Mashed Potatoes - Tyler Florence

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 scrub potatoes and cut in quarters. place in saucepan with cream, milk, garlic, thyme and bay leaf. bring to a boil over medium-high heat, reduce to a strong simmer and cook 15 minutes, until potatoes are just tender (the tip of a knife slides in with no resistance, but you need to give a nudge to get the potato to slide off again).
• 2 strain potatoes, reserving cream. discard bay leaf, thyme stems and garlic. mash the potatoes (by hand, with a ricer, or a food mill). add spoonfuls of the hot cream until the mixture is smooth and creamy. add olive oil, butter and mustard. season with salt and pepper, and serve hot.