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How to cook mashed potatoes in milk and cream
Learn Tyler Florence’s method for mashed potatoes: cook potatoes directly in milk, cream, and butter instead of water, then drain and mash.
Chef Tyler Florence recommends cooking potatoes for mashed potatoes directly in milk and cream. According to him, potatoes cooked in water lose their delicate flavor when the water is drained away. Instead, raw potatoes cut into cubes are cooked until tender directly in milk, cream, and butter, then only the excess liquid is drained off before the potatoes are mashed until smooth. You can season them with salt, pepper, or even garlic cloves.
Cook the potatoes directly in milk, cream, and butter so they absorb their flavor. Cut the raw potatoes into cubes and cook them with the milk and butter until tender. Keep the heat low rather than boiling vigorously to prevent the milk from scorching.
Drain the excess liquid from the tender potatoes and mash until smooth.
Season the mashed potatoes with salt and black pepper.
Tip: For a variation, add a few garlic cloves to the potatoes.
Source: Tasting Table – Tyler Florence Ditches The Water For The Most Flavorful Mashed Potatoes, 2023.
This article was translated from the Slovak original: Ako uvariť zemiakovú kašu priamo v mlieku a smotane
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