MASHED YUKON GOLD POTATOES WITH GARLIC
Make and share this Mashed Yukon Gold Potatoes with Garlic recipe from Food.com.
Provided by MirandaLee
Categories Potato
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cut potatoes into pieces (the smaller they are, the faster they will cook).
- Place potatoes and garlic in a large saucepan.
- Bring to a boil.
- Cook on medium heat for 15 minutes, or until potatoes are tender.
- Drain, but do not discard garlic.
- Add remaining ingredients, and mash with a potato masher until smooth.
- Add additional milk if necessary.
- If desired, season with additional salt and pepper.
Nutrition Facts : Calories 156.8, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.3, Sodium 161.5, Carbohydrate 35.7, Fiber 3.1, Sugar 1.5, Protein 3.9
YUKON GOLD MASHED POTATOES
Learn how to make the ultimate mashed potatoes-buttery, smooth, and incredibly fluffy. (Hint: You'll want to use a potato ricer and a touch of sour cream.)
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Peel and cut potatoes into a ½-inch dice. To prevent potatoes from wobbling as you dice, cut a flat base for the potato to rest on as you make your slices. (Note: Potatoes can be peeled and diced 1 day in advance. Store completely submerged in cold water in the refrigerator, changing the water every few hours to prevent browning.) Place potatoes in a pot filled with cold salted water (as "salty as the sea"). Bring to a boil over high heat, 6-8 minutes. Once boiling, reduce to a simmer and cook until fork-tender but not falling apart, 15-20 minutes.
- Drain the potatoes in a colander, then add back to the pot. Turn heat to low and let the potatoes release additional moisture, 1-2 minutes. Turn off the heat.Transfer potatoes to a large bowl. Work all the potatoes through the ricer and back into the pot.
- With the pot over low heat, gently fold in butter and sour cream, mixing just enough to melt and incorporate; overmixing will result in a gluey texture. Add the milk a splash at a time, gently mixing to incorporate; repeat until you reach your desired consistency. (You may have milk left over.) Season to taste with salt and pepper. Transfer to serving bowl; garnish with extra butter and/or freshly chopped chives, optional. Serve immediately.
CRISP GARLIC YUKON GOLD POTATOES
Make and share this Crisp Garlic Yukon Gold Potatoes recipe from Food.com.
Provided by mr. and mrs norris
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F Brush a baking sheet with 1 tablespoon of the oil and sprinkle with salt and pepper.
- Arrange the gold potatoes on the baking sheet, cut side down, and bake for 45 minutes, or until crisp and golden brown. Transfer the potatoes to a bowl.
- Heat the remaining 3 tablespoons of oil in a large skillet. Add the garlic and cook over moderately low heat, stirring, until crisp and lightly browned; do not let the garlic get too brown or it will be bitter.
- Pour the garlic and oil over the potatoes, add the parsley and toss. Season with salt and pepper and serve at once.
YUKON MASHED POTATOES
My mom liked to use Yukon Gold potatoes for this recipe instead of the usual white variety. These garlic-seasoned spuds are sensational served alongside spareribs.-Nancy Horsburgh, Everett, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. , In a large bowl, mash potatoes. Add the cream, butter, garlic salt and pepper; beat until light and fluffy.
Nutrition Facts : Calories 180 calories, Fat 6g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 194mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
YUKON GOLD ROASTED POTATOES WITH BACON, ONION AND GARLIC
You can use any kind of potatoes for this but Yukon Gold are simply the best! All ingredients can be adjusted to taste. If you do not like your garlic crispy then just add in two or three whole bulbs garlic (outer layer of skin removed) sprinkle with oil and place in the roasting pan with the potatoes and separate the cloves after roasting. If desired, roast 1-2 pounds fresh mushrooms in the oven with a bit of butter or oil until they are soft and release their juices, remove to a bowl and continue with the recipe, add in the mushrooms to the roasting pan just before serving, I have done this many times if I have fresh mushrooms handy.
Provided by Kittencalrecipezazz
Categories Pork
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Set oven to 425ºF.
- Prepare a large roasting pan.
- In the roasting pan cook the bacon in the oven until crisp (this should take about 10 minutes) remove from the roaster and crumble, then set aside to a plate to cool slightly (DO NOT drain the bacon fat, leave in the roaster).
- Place the potato wedges skin-side down in the roasting pan; toss to coat in the bacon fat (you can also add in some oil if it seems too dry).
- Add in onion wedges (the onion wedges will separate).
- Sprinkle the peeled garlic cloves in the pan around the potatoes and onions.
- Sprinkle the veggies with rubbed thyme, salt and pepper.
- Roast uncovered for about 40-45 minutes, or until the potato wedges are fork-tender and browned.
- Before serving sprinkle with crumbled bacon and season with more salt and pepper if desired).
Nutrition Facts : Calories 321.4, Fat 17.3, SaturatedFat 5.7, Cholesterol 25.7, Sodium 323.4, Carbohydrate 34.7, Fiber 3.5, Sugar 3.5, Protein 7.9
GARLIC YUKON GOLD MASHED POTATOES
Steps:
- Place the potatoes and garlic in a large saucepan. Cover with 1 to 2 inches cold water and season generously with salt; the water should taste like the sea. Bring the pot of water to a boil and cook until the potatoes are fork-tender, 20 to 25 minutes.
- Drain the potatoes and garlic well and pass through a food mill or ricer. DO NOT use a food processor or blender; it will result in a very sticky and rubbery end product.
- While passing the potatoes, bring the heavy cream to a boil in a small saucepan and remove from the heat.
- While the potatoes are still hot, add one-third of the cream and the butter and stir vigorously into the potatoes. Repeat this process with the remaining cream until you achieve a velvety and smooth consistency. Taste the potatoes for seasoning and add salt if needed. Serve immediately or cover with foil and keep warm in an oven on low heat.
GARLIC AND OLIVE OIL SMASHED YUKON GOLD POTATOES
Categories Garlic Herb Potato Side Sauté Steam Vegetarian Quick & Easy High Fiber Vegan Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Steam potato wedges until very tender, about 15 minutes.
- Meanwhile, heat 5 tablespoons oil in large skillet over low heat. Add garlic; sauté until golden, about 6 minutes.
- Add potatoes and thyme to skillet. Mash coarsely. Season with salt and pepper. Transfer to bowl, drizzle with remaining 1 tablespoon oil, and serve.
MASHED YUKON GOLDS WITH ROASTED GARLIC
Do not be freaked out by the amount of garlic called for; roasted garlic is very mellow. Try to use Yukon Gold potatoes in this dish; they mash well and have wonderful colour. The aroma of the roasting garlic is heavenly, so this is a great recipe to do when you have company coming over, as they will be absolutely salivating from the moment they walk through your door!
Provided by Lennie
Categories Potato
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- You first need to make the roasted garlic; four heads are enough for this recipe, but I suggest you do more, as the roasted garlic keeps in the fridge for at least a week, or it can be frozen (squeeze the garlic buds out of the skins first) and then you can just break off what you need.
- To prepare roasted garlic, preheat oven to 375F.
- Using a sharp knife, cut off the top third or so of each garlic bulb, exposing the cloves; remove all the papery white skin that you can, but leave the bulb intact.
- Place cut garlic heads on a piece of foil that is big enough to just come up around the heads and cover them.
- Drizzle about 1 tsp of olive oil over the exposed top of each head.
- Bring foil up around the heads to seal, then place this foil package on a pie plate and slide into preheated oven for about 40 to 50 minutes; when done, garlic will be very soft.
- As soon as it is cool enough to handle, squeeze garlic into a small bowl and set aside; if you are ambitious, keep the roasted skins that are left behind and use them in a stock.
- You can't get around it, your fingers are going to get garlicky and sticky--but it really is a fun task!
- Now, to make the potatoes (and all you're really doing now is making mashed potatoes, likely the way you always do): put chopped potato chunks in a large pot and cover with cold water, lightly salt, and bring it to a boil over high heat.
- When potatoes are cooked through (test with the point of a sharp knife or a fork), about 20 minutes after the potatoes boil (depending on how big you cut your chunks), drain well and then return to pot; with heat on high, shake potatoes around in pot for about 20 to 30 seconds to dry them out a bit; then remove pot from burner.
- Using a potato masher, mash potatoes, adding soft butter and the roasted garlic.
- When all chunks have been mashed, add half of the warm milk (or cream, if you wish) and keep mashing; add more milk if needed until potatoes are the consistency you want.
- Try the potatoes; add salt and pepper to taste.
Nutrition Facts : Calories 364.4, Fat 11.8, SaturatedFat 5.8, Cholesterol 23.2, Sodium 26.9, Carbohydrate 59.9, Fiber 4.9, Sugar 2.4, Protein 7.5
YUKON GOLD MASHED POTATOES WITH FETA AND GARLIC
Give Yukon Gold mashed potatoes some added flair by incorporating feta cheese and garlic.
Provided by thedailygourmet
Categories Mashed Potatoes
Time 35m
Yield 2
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add potatoes, reduce heat, and simmer until tender, 15 to 20 minutes. Drain in a colander.
- Add 1 tablespoon butter to the same pot over medium-low heat. Add garlic and saute until golden, 1 to 2 minutes. Pour in milk and return potatoes to the pot. Add feta cheese and remaining butter.
- Mash potatoes using a potato masher or electric mixer. Season with salt and pepper.
Nutrition Facts : Calories 278.6 calories, Carbohydrate 32.9 g, Cholesterol 41.4 mg, Fat 14.3 g, Fiber 2.8 g, Protein 6.1 g, SaturatedFat 9.1 g, Sodium 210.3 mg, Sugar 1.8 g
YUKON GOLD GARLIC MASH
Reheat potatoes for 1 to 2 minutes.
Provided by Sheila Lukins
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- 1. Bring a pot of water to a boil.
- 2. Wash potatoes and halve. Add to boiling water and cook until very tender, about 25 minutes. Drain, return to the pot and shake over low heat for 10 seconds to dry out. When cool, remove and discard the skins.
- 3. Mash potatoes in a bowl. Warm the milk with the butter and grated garlic in a small saucepan over low heat. Mix into the potatoes until smooth. Season with salt and pepper and stir in the chives. Serve immediately.
MASHED YUKON GOLD POTATOES WITH GOAT CHEESE AND BASIL
Categories Milk/Cream Potato Side Kid-Friendly Quick & Easy Goat Cheese Basil Boil Bon Appétit Small Plates
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain well. Return to pot. Mix in cheese and butter. Mash until smooth. Add half and half, basil and garlic and stir over medium heat until heated through. Season with salt and pepper.
CREAMY YUKON GOLD MASHED POTATOES
This is how I make my creamy Yukon Gold mashed potatoes every single time and I get requests from everyone who tries them to either make them or give them the recipe, especially around the holidays.
Provided by STARINTHESKY
Categories Mashed Potatoes
Time 50m
Yield 14
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but not completely falling apart, 15 to 20 minutes. Drain and return to the pot.
- Add cream cheese, sour cream, and butter; mash with a potato masher until potatoes are mashed and everything is incorporated. Add Parmesan cheese, 1/4 cup milk, garlic paste, garlic salt, salt, and pepper; mix with a large wooden spoon until combined. Taste and adjust salt and pepper if needed. Stir in chives and add more milk if you want a creamier consistency.
Nutrition Facts : Calories 347.9 calories, Carbohydrate 31.5 g, Cholesterol 61.5 mg, Fat 22 g, Fiber 2.6 g, Protein 7.5 g, SaturatedFat 13.5 g, Sodium 340.5 mg, Sugar 1.4 g
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