Tyler Florence's Mashed Potatoes Recipe | POPSUGAR Food

I'm a huge fan of mashed potatoes! The herbs and cream aspects of this look fantastic!



Tyler Florence's Mashed Potatoes Recipe | POPSUGAR Food:



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Honey Mustard Marinated Pork Tenderloin

Honey Mustard Marinated Pork Tenderloin

I was messing around one day with salad dressing variations and mixed some lemon juice with some Dijon mustard. It was good, but not quite right. It needed something sweet in it. The classic honey mustard combo was what I went for. After the initial salad dressing test, I tried it on a few other things. It makes a good coleslaw. But where I hit gold, was as a pork marinade. The spice of the mustard, the sweet of the honey, and the acid of the lemon compliment the pork perfectly.


The Recipe:

• 1 Cup Spicy Dijon Mustard
• 2 Tablespoons Honey
• Juice of 1 Large Lemon
• 2 Pork Tenderloins
• 1 Large Storage Bag

Use a plastic storage bag for marinating

Perforate the pork with a fork to allow the marinade to get inside the meat. Move the pork to a large storage bag. In a large bowl, mix together the mustard, honey, and lemon juice. I like to use a coarse grain mustard to give it some extra spice, but it depends on who I am cooking for. A milder, smoother mustard will work fine. Just don't use yellow mustard here. Don't worry about straining out the seeds or pulp from the lemon. It helps with the flavor. Pour the marinade in to the bag with the pork. With the bag sealed, work the pork and marinade around to get the pork completely covered. Let the pork sit in the fridge for at least 12 hours, preferably overnight.

Get a good smoke going to really enhance the
the flavor. The smoke is just to enhance the flavor,
not to actually cook the meat.

Remove the pork from the bag and place on a plate to let the extra marinade drip off. The mustard has a habit of burning and let it drip off a little will help prevent any unwanted burning on the grill. I like to use charcoal for this dish instead of gas, so that I can get a good smoky flavor in the pork. The smoke and mustard flavors were meant to be together. Get the grill to about 450-500 degrees. If you want to throw some oak or hickory in there to help get some smoke going. I use an oak lump charcoal that works really well. Grill about 10 - 15 minutes per side and then over indirect heat another 5 - 10 minutes. 

Honey Mustard Marinated Pork with
Cheesy Mashed Potatoes and Sautéed Asparagus

I've served this with a few different things. Salad. Mixed veggies. Roasted potatoes. Usually I'll have rolls in the freezer I can throw in the oven. This time, I served the pork with some cheesy mashed potatoes and asparagus sautéed with onions and garlic.

Veggies and Picky Eaters

When you have a two-year-old and a one-year-old at home, dinner time can be tricky. The kiddos tend to get stuck on a steady diet of ham and cheese, fruit snacks, and mac and cheese. While we do our best at home to buy organic and natural food, even fruit snacks, there comes a point where a little bit of variety and healthy options need to come in to play.

The other night, we decided to make some meatloaf and mashed potatoes, the old classic, but wanted to have something a bit more nutritious for the kids. Something that my wife and I have played around with in the past is steamed cauliflower, mashed to mimic mashed potatoes. The kids seem to like it, if they only tolerate it.

I've written about the meatloaf before. You can find the recipe here.

For the cauliflower:

Place a steamer basket in a pot with enough water to fill the pot without touching the bottom of the basket. Place the lid on and allow some steam to build up. Cut the bottom off the cauliflower and remove the stem. Place in the basket and cook until tender. It typically takes 10- to 15 minutes. Mix in a bowl with a few spoonfuls of cream cheese and a splash of milk, salt and pepper. You can add a tablespoon or two of butter as well. Mash it up with a potato masher, or puree it to get a smoother consistency.

We served this with meatloaf and some sauteed mushrooms and carrots. It goes great steaks and chicken too.

Meatloaf and Mashed Potatoes err Spaghetti and Meatballs

My wife and I typically take turns cooking dinner. The other night it was my turn. We had planned on making meatloaf and mashed potatoes, but when I reached in to the basket for the potatoes we had in stock, the potatoes were sprouted and had started to turn soft. So much for the mashed potatoes.

What could I make at this point that the kids would eat without having to go to the store? I could tell we were nearing zero hour, so time was of the essence. I looked in the pantry and found a can of tomatoes and a bag of pasta and then there was half an onion left in the fridge. Fortunately, my meatloaf is just a giant Italian style meatball, so the meal was easily transitioned to spaghetti and meatballs. I threw together a quick tomato sauce and dinner was ready. We used farfalle pasta, which my 2 year old son calls "bubbaflies."


Some of the pictures didn't quite turn out, but we had already eaten before I realized it.



Quick Tomato Sauce

• Olive Oil
• 1/2 onion - diced
• 4 garlic cloves - minced
• 1 14.5 oz can diced tomatoes
• 1 Tbsp sugar
• Tsp oregano
• Tsp parsley
• salt and pepper
• spinach (optional)
• crushed red pepper flakes (optional)

In a sauce pan, heat olive oil. Saute the onions and garlic with salt and pepper over medium-high heat. When the onions turn translucent, reduce the heat. Add the canned tomatoes, oregano, parsley, and sugar. The sugar will help to counteract the acidity in the tomatoes. I like to add it, but it is optional. I also like to shake in some crushed red pepper, but it depends on who is eating with me. Cook for about thirty minutes. To sneak in some extra vitamins for the kids, you can throw in a handful of spinach leaves. Put the sauce in a food processor, or use an immersion blender if you have one, and blend until smooth.









Italian Style Meatballs

1 lb ground beef
1 egg
1/2 cup Italian bread crumbs (I make my own. Look for the recipe below.)
1/2 cup Italian cheese
1 tsp oregano
1 tsp parsley
salt and pepper


The meatballs are super easy to make. Add all of the ingredients to a bowl. Add in a few drops of water. Mix together with you hands. This is the most effective way. When the ingredients are well mixed, roll out the meatballs and place on a sheet pan. Make sure the meatballs are not any bigger than about 2 inches to make sure they will cook through. Please the sheet pan under the broiler and cook until the meatballs are browned. Flip the meatballs over and cook until brown. If you want to use this same recipe for a meatloaf, cook the meatloaf for 1 hour at 350 degrees.











Italian Breadcrumbs


4 pieces of bread
1 Tbsp Basil
1 Tbsp Oregano
1 Tbsp Parsely
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 tsp red pepper flakes
salt and pepper


Toast the bread until lightly brown. Combine all ingredients in a food processor and blend until smooth. Place the bread crumbs in an airtight container. I have found that this recipe will last just about forever, or at least until I run out, without going bad.