Tyler Florence Mashed Potato Food

VELVETY MASHED POTATOES

Steps:

• Warm the cream with the butter in a small saucepan over medium heat until the butter melts; set aside.
• Put the potatoes in a medium saucepan with cold water to cover. Bring to boil then add 1 teaspoon of salt and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender. Drain. Pass the potatoes through a food mill or a ricer into a large mixing bowl. Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth. Season the potatoes with salt and pepper and finish them off by stirring in 1/4 cup olive oil and sprinkling with chives, if using.

GRAINY MUSTARD MASHED POTATOES

Steps:

• 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.

GARLIC MASHED POTATOES

Steps:

• Preheat oven to 400 degrees F. Place the cut garlic bulb on a piece of aluminum foil and drizzle with olive oil. Close the packet and bake in the oven for 40 minutes until softened. Put the cut potatoes in a large stockpot, cover with cold water, and add salt. Bring to a boil, then simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well in a colander. While the potatoes are still warm, press them through a potato ricer or food mill and into a mixing bowl. Whip in the warm milk and softened butter until incorporated and the potatoes are fluffy. Squeeze the roasted garlic cloves out of the skins. Add the garlic pulp to the potatoes. Beat again; season with salt and pepper.

TOLAN'S MOM'S POTATO SALAD (TYLER FLORENCE)

Steps:

• Place potatoes and eggs in saucepan of cold, salted water.
• Bring to a simmer.
• Remove eggs with a slotted spoon after 12 minutes and let cool.
• Continue cooking potatoes until tender, about 3 minutes longer.
• Drain potatoes in a colander and let them cool.
• Reserve some scallions and capers for garnish.
• Stir together mayonnaise, mustard, pickles with juice, onions, remaining scallions and capers, parsley and lemon juice in a bowl large enough to hold the potatoes.
• Peel the cooled eggs and grate them into the bowl.
• Peel cooled potatoes with a paring knife.
• Cut potatoes into chunks and toss with the dressing to coat.
• Season with salt and pepper to taste.
• Garnish with reserved scallions and capers.

TYLER FLORENCE'S, THE ULTIMATE STUFFED POTATO RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Begin by baking the potatoes, as this will take the longest. Place potatoes onto a baking sheet. Pierce with a fork, drizzle with olive oil and season with salt. Place into preheated oven and bake for about 1 hour.
• While they are baking prepare the stuffing. Make a mornay sauce by combining the butter and flour over medium heat and then whisking in the milk. Fold in about 2 cups cheese and stir until melted. Once melted, remove from heat and fold in the cooked broccoli florets, crispy bacon bits, chopped chives and season with salt and freshly ground black pepper.
• When the potatoes are done make a cut across the top and squeeze it from the bottom so a small pouch opens up and the bottom is squared off. Spoon the filling over the top of the potato, sprinkle with cheese, season with pepper, to taste, and then pop in the oven for 2 more minutes until golden brown and bubbly.

MUSTARD MASHED POTATOES - TYLER FLORENCE

Steps:

• 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).
• 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.

MUSTARD MASHED POTATOES (TYLER FLORENCE)

Steps:

• Scrub unpeeled potatoes, add to pot along with enough milk to cover potatoes halfway. Then add enough cream to completely cover the potatoes. Also add peeled/crushed garlic cloves and thyme. Bring to a boil and cook until tender.
• When potatoes are done, drain them in a colander under which a large bowl has been placed. Place potatoes back into the cooking pot.
• Mash potatoes. Add cupfuls of the hot milk/cream as you mash, until you reach desired consistency. Add a pat of butter and salt and pepper to taste. Fold in two heaping tablespoons of course-grain mustard.
• Any leftover milk/cream can be used to "revive" your potatoes in case you end up with late dinner guests or if you have leftovers.