Mashed potatoes recipe: Cook the ‘most incredible’ creamy mash by avoiding common mistake

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Mashed potatoes recipe: Cook the ‘most incredible’ creamy mash by avoiding common mistake

Mashed potatoes may seem easy to make, but most of us have been cooking them the wrong way, according to a chef.

It might seem obvious that you need to boil potatoes before mashing them up and making them into a delicious dish, but one chef has said this is not the best way to get a creamy mash.

Tyler Florence, a chef from the Food Network, has explained that boiling potatoes gets rid of their natural flavours and instead, you should skip this step and cook them in the cream and milk.

In an interview with Popsugar Tyler said: “So what I do with mashed potatoes – because you finish them with cream and butter anyway, right?

“I’ll take that same cream and butter and add that to the potatoes and cook the potatoes in cream and butter.”

READ MORE: Mary Berry adds one ingredient to roast potatoes so they become extra ‘crispy’


Cut the potatoes into quarters and place them in a large saucepan, then add in the cream, milk, thyme, rosemary, sage and the bay leaf.

Place on medium heat and gently boil for roughly 15 to 30 minutes until the potatoes are fork-tender.

Keep an eye on the temperature and lower the heat if necessary to prevent the cream or milk from burning.

Strain the potatoes but reserve the creamy mixture in the saucepan, then place back in the pot. Make sure to remove the bay leaf as well.

Mash the potatoes up and carefully fold in the cream mixture until the potatoes are smooth and creamy,

Add one tablespoon of butter, one tablespoon of olive oil, one tablespoon of mustard and then season with salt and pepper.

Your potatoes should have a thick creamy consistency and should now be ready to serve.

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