I love Tyler Florence’s recipe for mashed potatoes…with grainy mustard added! It may sound odd, but it produces a really flavorful result. Try this recipe this Thanksgiving instead of your normal ho-hum mashed potatoes. They don’t even need gravy!
Grainy Mustard Mashed Potatoes
Courtesy Food Network
- 8 medium-sized Yukon gold potatoes, quartered unpeeled
- 2 cups heavy cream
- 2 cups whole milk
- 4 cloves garlic, peeled and gently smashed
- 4 sprigs fresh thyme
- 1 bay leaf
- Extra-virgin olive oil
- 2 tablespoons butter
- 1 tablespoon whole-grain mustard
- Kosher salt and freshly ground black pepper
Add potatoes, cream, milk, garlic, thyme and bay leaf into a large saucepan and gently boil for 15 minutes until potatoes are just tender and the tip of a paring knife goes through with little resistance. Strain potatoes and reserve the cream mixture but discard the bay leaf, thyme stems and the garlic. Mash the potatoes and fold in the cream mixture until the potatoes are smooth and creamy. Fold in about a tablespoon of the olive oil, the butter, and the grainy mustard. Season with salt and pepper.
Oh, yeah — screw the “don’t need gravy” comment. Everything’s better with gravy. But if you’re being all good and health-conscious, then have it your way.