I tried this mashed potato twist from Tyler Florence with great compliments.
Like us, Tyler uses Yukon gold with generous amounts of cream, butter, milk and salt and pepper.
At the end of mashing or smashing, he adds a few tablespoons of grainy mustard. Like garlic, mustard adds that extra kick to basic mashed.
Our other tip for basic mashed is to use buttermilk in place of whole milk. This infuses more flavor and less fat.
Smashed (mashed with skins on) are our favorite for texture and more natural health.
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