Bobby Flay Mashed Potatoes Recipe
Bobby Flay's mashed potatoes are anything but ordinary, and they’re always the highlight of the table when I make 'em!What sets them apart is the way he combines creaminess with just the right balance of richness and texture.I’ve found that using Yukon Gold potatoes is essential here—they hold up beautifully and deliver a naturally buttery taste.One detail I stick to is heating the cream and butter together before adding them to the potatoes. We want seamless blending here!Bobby’s method also encourages you to season at the end. Don't wanna lose the flavor in the cooking!
Servings: 4
Ingredients
- 3 lbs Yukon Gold Potatoes
- 2 tbsp Kosher Salt
- 1 cup Whole Milk
- 1 stick Unsalted Butter
- 1/4 cup Sour Cream
Instructions
- Peel and cut the potatoes into even-sized pieces to ensure they cook evenly.
- Place the potatoes in a large saucepan and cover with cold water by about 2 inches. Add 2 tablespoons of kosher salt.
- Bring the potatoes to a boil and reduce the heat to a simmer. Cook until they are fork-tender, about 25 minutes.
- While the potatoes cook, heat the whole milk in a small saucepan over medium-high heat until it's just about to boil.
- Drain the cooked potatoes and return them to the pan. Add the unsalted butter and warm milk, then mash to desired consistency. Stir in sour cream for extra creaminess.