I was watching an old Tyler Florence Thanksgiving special and his mashed potatoes looked sooooo good.
Basically he cooks the potatoes in milk and heavy cream with aromatics, reserves the cooking liquid and uses that to make the mashed. The actual recipe calls for a last minute addition of grainy mustard, which I think I would leave out as the flavor wouldn't go with the rest of my T-day menu.
My regular recipe is to cook the potatoes in well salted water until tender, drain and put back in the pot to remove some of the moisture, mash and then add warm half and half/butter. Pretty basic but very delicious
link here: http://www.foodnetwork.com/recipes/ty...
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