Recipe courtesy of Tyler Florence.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- 10 medium Yukon gold potatoes
- 2 cups heavy cream
- 2 cups whole milk
- 4 cloves garlic, peeled and gently smashed
- 4 sprigs fresh thyme
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 1 tablespoon whole grain mustard
- 3 ribs of celery, finely chopped
- Ice water
Allow to cool in the cream mixture. Once cooled, strain potatoes and lay out in a single layer on a kitchen towel to drain.
Cut the potatoes into large pieces, then brown on a hot grill with a little olive oil for 4-5 minutes until they get a little golden.
Place browned potatoes in a mixing bowl and gently smash with a potato masher or large metal spoon – you want to smash the potatoes so they are broken up but there is still a lot of texture.
Strain the cream mixture and add just enough to make the potato base creamy – (about 1 1/2 cups).
Add 1 large tablespoon of whole grain mustard, chopped celery and season with plenty of kosher salt and freshly ground black pepper.