Grainy Mustard Mashed Potatoes

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This recipe is definetely superb! Easy to make and worth it. I peeled and quartered the potatoes (whole 10 pds of them for quicker and even cooking (as a reviewer suggested. Was a huge hit on my dinner party. Do agree that the grainy mustard adds that extra omph factor.

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First time I made mashed potatos and this got rave reviews. The video is a little different than the written recipe so I just did what Tyler does in the video. Super easy recipe, you dont even have to peel the potatos, just wash!! I did add more butter as I felt it needed it but I think it tasted better having sat overnight. It was a hit!

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Made 12/2/12.... This was a great recipe ....made steaks & spinach w this ... It went perfectly... Followed the recipe exactly ...was impressed w the recipe ......might add extra mustard next time

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This was very yummy. Tasted even better when I incorporated sour cream.

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This is the best recipe for mashed potatoes ever! The fact that you boil the potatoes in the cream mixture with the garlic and fresh herbs is brilliant and makes all the difference in the world! It was one year ago today that I discovered this awesome recipe while planning Thanksgiving Dinner and it's become a family staple ever since! It is deceptively simple too -- you don't even have to peel the potatoes! Careful about not adding all of the liquid back into the pot with the potatoes you just mashed -- it would be too liquidy. Gauge it like you would with any mashed potato recipe. I usually have leftover liquid which I reserve and refrigerate and then use to make a smaller portion after Thanksgiving. Also, thanks to other reviewers who suggested using all Half & Half instead of the equal parts of cream and whole milk -- it's the same thing. I just buy a half gallon of Half & Half and that does the trick. That was a great tip! Thanks, Tyler, for an amazing recipe!

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I LOVE this recipe. It has to be my favorite recipe I have come across on any website. These are the best mashed potatoes I have ever had! I make them every time I want to make something extra special and every time they turn out delicious. I usually mash the garlic right in with them but otherwise I follow the directions to the letter. The mustard is not overwhelming it adds the extra oomph you do not expect. I love this recipe and I can't wait until Thanksgiving when I am making them again. Perfect, creamy, mashed potatoes.. who wants anyting more??

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I love this recipe - have made it many times and it is now my "go to" mashed potato recipe. Particularly awesome with the smoked turkey gravy he has on the same episode. Loves me some Ty-Ty. Good stuff.

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The potatoes turned out good. Loved the addition of the mustard, but would have liked to gotten my potatoes more creamier. Will try to make this again.

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These were the easiest, most delicious potatoes I've ever made! I usually don't make smashed or mashed potatoes, but after reading/watching this episode I couldn't resist.
I added Gruyere just for fun - yummy! Thanks Tyler!

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The richest and smoothest I have ever prepared. Substituted one quart of H&H for the dairy, used whole potatoes they required 25 to 30 minutes to cook al dente. Cook on a slow boil, very important. At the end just a touch of mustard with two tablespoons of fresh horseradish, didn't have fresh thyme so finely minced a red onion and and a pinch of fresh basil instead. The second time even better with the addition of one-quarter cup of gruyere and another quarter-cup of parmesan cheese. Don't overdo the cheese. The second time I didn't take the liquid out but just mashed everything in place; found mixture too loose, Needed to add one package of Idahoan Instant Potatoes (roasted garlic and herb which solved the problem. Second time finished dish in 350 oven 30 minutes add the butter and scant olive oil on top. It was superb both times but the oven means you can hold it, if necessary, and also ensures the dish is piping hot when served, my preference.