Grainy Mustard Mashed Potatoes

This is a wonderful Tyler Florence mashed potato recipe and easy to modify to your taste. The recipe calls for Yukon Golds but works just as well with russets. It also calls for a boatload of whole milk and half and half but it's worth it. The potatoes are gently boiled in milk to which smashed garlic cloves (don't be shy about adding one or two more if you are a garlic fan), fresh thyme and a bay leaf have been added. When potatoes are done, you simply drain and reserve the warm milk/cream, add butter, salt and pepper and enough of the reserved liquid to obtain the texture you want. I have never added the mustard because my family likes the traditional approach when it comes to mashed potatoes. But I suspect it's no less delicious.