Grainy Mustard Mashed Potatoes

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Absolutely fabulous! Will never make mashed potatoes without the mustard again.

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Incredibly wonderful. I didn't use the mustard but added an 8-oz cream cheese and OMG! I made it the day before, pour the whole thing in a buttered pyrex, covered with foil, placed in the fridge overnight. The next day, I placed on counter for a couple of hours to room-temp, placed in 350 oven for 20 minutes, removed the foil and cooked another 10 minutes for complete warm up. So easy, so incredible. Told my husband I will NEVER cook mashed potatoes in water ever again!

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These were excellent!!!!!!!!!!! We voted on not adding the mustard (too chicken, but next time I think I'll also add some greek style yogurt in the mashing stage. Again, this was an excellent. I am never disappointed by Tyler's recipes. Tyler u da man!!!!!!!!

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Tired of cooking mash potatoes the same way and want to try something different? Look no further because this recipe will never lump, dry out, or disappoint your taste buds! I mean making the cooking liquid with CREAM and Milk AND infused with thyme and bay leaves? Tyler you are a genius!!!! Let's not forget about that grainy mustard YUUUMM! Foodies pair this with Tyler's Dad's meatloaf... Let's just say you will not be sorry and your guests will be dying for the recipe. Happy cooking and God bless!

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OMG the best potatoes! My husband cannot get enough of these, and although I make potatoes at times without the whole process, I have learned that the grainy mustard definitely is a great secret to making fantastic spuds!

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These are the best. What else can i say

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These potatoes are really good. They were in fact the best tasting homemade mashed potatoes that I've ever had. Usually I find homemade mashed potatoes bland but these had plenty of delicious flavor. These potatoes are definitely a keeper.

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The first time I prepared this, I made two batches - one with mustard, one without. I could really taste the mustard. To my taste, it is better wiithout mustard. Very creamy, very delicious, very easy. Be sure to cut the potatoes in similar size chunks; start the "boiling" process on medium-low heat. Otherwise, the milk and cream will burn and boil over. This takes longer than 15 minutes. Be sure to use the herbs as indicated - a bay leaf, fresh thyme sprigs, and whole garlic cloves (makes a big difference. My garlic usually mostly melts but that's probably because I smash it a bit too much. Not to worry! Tip#1 - prepare early in the day and reheat in the oven (or, better yet, a crock pot before serving; Tip#2 - I always add a little instant potato flakes to my mashed. It evens out the consistency and enhances the potato flavor.....but, don't overdo it.

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I have made this recipe 3 times already. It is a big hit at my house, my family can't get enough of these potatoes. Easy recipe, and delicious. I was looking for something different and I found it here....Thanks Tyler

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My family really likes this! We think they are some of the best we have ever made... The folks that say its gimmicky to boil in the milk/cream aren't doing it right. It's a keeper.