You’ve been making mashed potatoes wrong

They’re a winter staple, but one chef has revealed his simple mashed potato hack that will change the way you cook them forever.

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While most of us normally boil potatoes in water before draining and mashing with butter and milk (or cream if you’re going all out), US FoodNetwork chef Tyler Florence explains we’re setting ourselves up for a bland mash with this method.

Tyler claims cooking potatoes in water extracts the flavour – which we’re then pouring down the drain.

“What I do with mashed potatoes — because you finish them with cream and butter anyway, right? — is I’ll take that same cream and butter and add that to the potatoes and cook the potatoes in cream and butter,” he told Popsugar US.

Tyler’s method involves simmering potatoes with cream (calorie-conscious folk can substitute milk), butter, olive oil, garlic, herbs and salt for about 20 minutes or until the potatoes are soft.

Strain the potatoes using a colander and reserve the liquid.

Then, the best part: fold the delicious herb infused liquid back through the potatoes.

One to try for dinner tonight!

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