Extra Potatoey Mashed Potatoes - Tyler Florence
When making mashed potatoes, typically you cook them in water, then pour that water down the drain, which means all the potato flavor in the water is thrown away. Chef Tyler Florence figured why not cook the potatoes directly in the cream that would be added later on? He loves the great potato flavor that results. However, be sure to start the potatoes in cold cream; if you add them to a hot liquid, the exterior starts to disintegrate before the inside has a chance to cook.
- 2 lb. (1 kg) Yukon Gold potatoes, peeled
- 2 cups (16 fl. oz./500 ml) cold heavy cream
- 3 garlic cloves
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, cut into chunks
- Kosher salt, to taste
- Extra-virgin olive oil, to taste
- Coarse sea salt, to taste
Cut the potatoes into 2- to 3-inch (5- to 7.5-cm) chunks. Add them to a medium pot with the cream, garlic, butter and kosher salt to taste.
Bring to a boil over medium-high heat, then turn down to a simmer and cook until the potatoes are easily pierced with a fork, about 25 minutes.
Place a colander over a bowl. Pour the potatoes through the colander, reserving the hot cream in the bowl. Shake the potatoes to drain off the excess liquid. Scoop the potatoes into a ricer (or you could mash them with a fork for a chunkier texture). Rice the potatoes, occasionally clearing the sides of the ricer with a spoon. Pour the still-hot cream over the potatoes in small increments, folding in to combine, until you achieve your desired consistency. Season with olive oil and a sprinkle of sea salt. Serve immediately or keep warm until ready to serve. Serves 4 to 6.