Mashed Yukon Golds With Buttermilk Food

BUTTERMILK MASHED POTATOES

Steps:

• Add potatoes, 4 tablespoons butter, 1 ½ cups buttermilk, water, baking soda, and 1 teaspoon salt to a Dutch oven or a heavy-bottom pot and stir to combine.
• Bring to boil, cover, and reduce heat to low. Simmer, stirring occasionally, until potatoes are nearly tender, 20 to 25 minutes.
• Remove lid and cook, stirring constantly, over medium heat until liquid has nearly evaporated, about 2-3 minutes.
• Turn off heat, add remaining butter to the pot, and mash with a potato masher until smooth.
• Using a rubber spatula, fold in remaining buttermilk until absorbed and potatoes are creamy.
• Season with salt and pepper. Serve.

YUKON GOLD MASHED POTATOES

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.

BUTTERMILK-BOURSIN MASHED POTATOES

Steps:

• Bring potatoes and cold salted water to cover to a boil in a large Dutch oven. Boil 20 to 25 minutes or until tender; drain. Let stand until cool enough to handle and peel.
• Preheat oven to 400°F. Press peeled potatoes through a potato ricer or food mill into a large bowl. Lightly fold cheese, 4 tablespoons butter, and next 3 ingredients into potatoes. Stir in 1 3/4 to 2 1/4 cups buttermilk, stirring just until smooth and fluffy (do not over- mix). Spoon into a lightly greased 3-quart baking dish. Dot top of potatoes with remaining 2 tablespoons butter and cover with aluminum foil.
• Bake, covered, at 400°F for 30 minutes. Uncover and bake 10 more minutes or until thoroughly heated. Sprinkle with additional chives before serving.

CLASSIC YUKON GOLD MASHED POTATOES

Steps:

• Peel the potatoes and cut into quarters. Transfer the potatoes to a large pot and cover generously with cold, salted water. Tips for Success: If using large Yukon gold potatoes, I like to cut them into quarters for faster cooking. If the potatoes are smaller or various sizes, keep the potato pieces close in size to ensure even cooking. Some potatoes may only need to be cut in half, etc.
• Cover the pot and bring the water a boil. Reduce the heat to a steady simmer. Continue simmering the potatoes until they can be easily pierced with a knife or fork. They should slip off a knife. If you meet any resistance, continue cooking and check back in a few minutes.
• Meanwhile, place the cream and unsalted butter in a small saucepan. Place over low heat until the butter has melted and the mixture is warm.
• Drain the potatoes (note: you can simultaneously warm your serving dish by placing it directly underneath your colander - allowing the cooking water to heat it thoroughly. Just remember to dry it well before using!). Rice the drained potatoes in batches into the empty warm cooking pot. If using a traditional masher: transfer the drained potatoes to the pot, add the cream and butter, and mash.
• Pour the warm cream and butter mixture over the riced potatoes. Add the creme fraiche or sour cream (if using) and a generous pinch of kosher salt and freshly ground black pepper. Fold together gently without over mixing. If you prefer a looser texture, add an additional splash of cream or whole milk. Season the potatoes to taste with salt and pepper. If preparing these mashed potatoes in advance, refer to the reheating instructions in the notes below.
• Transfer the mashed potatoes to a warmed serving dish, smoothing and creating swoops with the back of a large spoon. Top with a few slices of unsalted butter and garnish with chopped chives. Serve immediately.°

CREAM CHEESE MASHED POTATOES ~ WITH YUKON GOLD POTATOES

Steps:

• Fill a large saucepan about halfway with cold water. Add the potatoes and 1 tablespoon of salt. Set over medium-high heat and bring to a boil. Let the potatoes simmer until they are fork-tender, about 15 minutes.
• While the potatoes cook, add the cream cheese and butter to the bowl of a standing mixer. (See note.)
• Heat the milk, half-and-half, or buttermilk in the microwave or stovetop until little bubbles appear around the edge. (You can also heat it in the microwave.)
• Drain the cooked potatoes in a colander set in the sink and immediately dump the potatoes over the butter and cream cheese. Let stand for 5 minutes to allow the butter and cream cheese to melt.
• Add 1/2 tsp salt and pepper to the potatoes, fit the mixer with the paddle attachment, and begin to mix on the lowest speed. (*See note.) Add the milk, buttermilk, or half-and-half slowly, adding only what you need to achieve the consistency you desire. You might not need to add the entire half cup.
• Taste and add more salt and pepper if desired, and serve.

CAULIFLOWER MASHED POTATOES

Steps:

• Peel the potatoes, quarter lengthwise, and slice into 1/2-in thick pieces.
• Steam cauliflower 15 minutes. Transfer to a food processor, add the buttermilk and 1/4 cup of milk, and puree until very smooth, about 2 minutes.
• Meanwhile, place potatoes in a saucepan, add cold salted water to cover potatoes about 2 inches, bring to a boil, reduce heat, and simmer until tender, about 15 minutes. Drain, return to the potatoes to the saucepan, and heat over medium heat for 1-2 minutes to dry. Mash with a potato masher.
• Add the cauliflower puree, 1/4 cup milk, and a little bit of salt and pepper to the saucepan with the mashed potatoes. Stir to blend, and heat over medium-low heat, adding more milk as needed for a creamy consistency.
• Stir in the butter and the scallions.
• Serve.

BUTTERMILK MASHED POTATOES

Steps:

• Place potatoes in a small saucepan and cover with cold tap water. Add 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper. Cover and bring to a boil. Cook for 10 to 15 minutes or until potatoes are tender.
• Place colander in the sink and drain potatoes.
• Return pot, without potatoes, to stove and place on low heat.
• Add 1/4 cup buttermilk and 2 tablespoons butter. After butter melts, add potatoes back to the pot.
• Mash to your desired texture. I like some chunks of potato to remain. Make them smoother if you'd like.
• Stir. Add more buttermilk if needed to make potatoes creamy.
• Taste and more salt and pepper if needed.

ROASTED GARLIC BUTTERMILK MASHED POTATOES

Steps:

• Preheat the oven to 375 degrees F. Chop just the top off of the head of garlic, to just reveal its cloves. Lightly rub the garlic to loosen and remove any excess paper. Wrap the garlic in foil, drizzling it with the olive oil before you seal the foil, then place in the oven and roast for 45 minutes, or until golden brown. Remove from the oven and set aside.
• Meanwhile, as the garlic roasts, cook the potatoes. Place the diced potatoes in a large, heavy-bottomed Dutch oven and cover with 8 cups cold water, or enough to completely submerge the potatoes. Season with 1 tablespoon Kosher salt. Place the pot over medium-high heat and bring to a boil. Reduce to a simmer for 20 minutes, or until the potatoes are fork-tender. Carefully strain the potatoes, then return to the pot.
• Use a potato masher to mash the potatoes to your desired consistency. As you're mashing the potatoes, slowly add in the butter, one tablespoon at a time, and the buttermilk. Alternate as you go - a little butter, then a little buttermilk. Once the potatoes have reached your desired consistency, add in the roasted garlic - the cloves should squeeze out of the garlic bulb very easily. Stir to combine. Taste and season with additional salt and ground black pepper, to taste. I add ½ teaspoon each, taste, go from there.
• the roasted garlic buttermilk mashed potatoes immediately, with lots of freshly cracked black pepper & freshly snipped chives, as desired. Enjoy!

YUKON GOLD BUTTERMILK THYME MASHED POTATOES

Steps:

• Peel and cube potatoes.
• Bring the buttermilk, milk, and butter to room temperature before using.
• Place in a large pot, cover with cold water; add the salt.
• Bring the potatoes to a boil and cook until fork tender. Could be 15 minutes, could be 25, depending on how large the potatoes are cut.
• Drain the water.
• Pass the potatoes through a ricer or mash by hand. It is not recommended to use an electric mixer).
• Once mashed/riced, incorporate the buttermilk, milk, thyme, salt, and pepper
• Serve immediately and enjoy.

HERBED BUTTERMILK SMASHED POTATOES

Steps:

• Place the potatoes in a large pot. Cover with cold, generously salted water and bring to a boil. Turn the heat down to low and simmer for 20-30 minutes until the potatoes are tender and can be easily pierced with a fork. Drain, return to the pot, or place in a large mixing bowl.
• Meanwhile, heat the butter in a small saucepan over low heat until melted. Stir in the buttermilk until just warmed through (it shouldn't be hot enough to scald the milk - it will curdle). Promptly remove from the heat and stir in the herbs. ³
• With a potato masher or large fork, smash the potatoes until they are mostly broken down, then drizzle on the buttermilk mixture and mash until combined. Stir in the sour cream.
• Season with salt and pepper, to taste. Serve warm with extra butter and a sprinkle of fresh herbs. Enjoy!!

GARLIC BUTTERMILK MASHED POTATOES

Steps:

• Bring a large pot of water to a boil, generously salt. Add potato chunks and whole garlic cloves and simmer until fork tender, about 15 minutes.
• Meanwhile, while potatoes cook, heat butter and whole milk in small sauce pan until butter is melted and mixture is hot but not boiling. Set aside.
• When potatoes and garlic are tender, drain in colander. Place food mill fitted with medium disk on top of same pot and working in batches, pass potatoes and garlic through mill, turning the handle back and forth.
• After finished mashing, add hot butter/whole milk mixture and stir well with rubber spatula. Gradually add buttermilk and continue to mix until desired creaminess, about ¾ cup of buttermilk, maybe more. Taste for salt, adding a teaspoon or two, depending on butter used, and some fresh cracked black pepper. Serve warm and enjoy!

MASHED YUKON GOLDS WITH BUTTERMILK

Steps:

• Peel a thin strip around the center of each potato. Place the potatoes in boiling water to cover. Cook until very tender (time will vary according to size of potatoes). When potatoes are done, remove from water and holding each potato on each end with a towel, slip off skins. Mash with potato masher or potato ricer. Drain water from pot in which potatoes cooked, place pot over low heat and add mashed potatoes.
• While potatoes are heating and drying, combine the two milks in a saucepan over low heat. Warm for a minute or so.
• Add most of the combined milks to the mashed potatoes. Whip rapidly with a wire whisk. Add more milk if a thinner consistency is desired. Season to taste with salt and pepper. If using goat cheese, stir in gently with a fork. Serve immediately.

BUTTERMILK MASHED POTATOES

Steps:

• Place the potatoes and 1 teaspoon of the salt in a medium saucepan, add enough water to cover, and bring to a boil over high heat. Reduce the heat to moderate and simmer until the potatoes are tender when pierced with a fork, about 45 minutes. Drain, reserving 1/4 cup of the cooking water.
• Return the potatoes to the pan and set over low heat, uncovered, for about 5 minutes, stirring occasionally, to let the potatoes dry out a little (too much moisture will dilute their flavor). For the smoothest potatoes, pass them through a food mill. For a slightly coarser puree, mash them with a potato masher or fork or use a hand mixer. Beat the buttermilk into the potatoes with a wooden spoon until thoroughly incorporated. If you prefer even creamier potatoes, add a little of the reserved cooking liquid. Beat in the butter, the remaining 1/2 teaspoon salt, and plenty of pepper. Serve at once, or keep the potatoes warm, covered, in a double boiler over hot water for up to 1 hour.
• In Advance: You can make the potatoes up to 3 hours ahead. About 20 minutes before serving, warm them in a double boiler, stirring frequently, until hot.

CREAMY BUTTERMILK MASHED POTATOES WITH VARIATIONS

Steps:

• Place the potatoes and the 2 teaspoons of the salt in a medium saucepan, add enough water to cover, and bring to a boil over high heat. Reduce the heat to moderate and simmer until the potatoes are tender when pierced with a fork, about 45 minutes. Drain, reserving at least 1/4 cup of the cooking water - I like to reserve at least a cup of the cooking liquid.
• Return the potatoes to the pan and set over low heat, uncovered, for about 5 minutes, stirring occasionally, to let the potatoes dry out a little. (See notes above if using a ricer or food mill.) Add the buttermilk, ¼ cup of the reserved cooking liquid, pepper to taste, and a pinch of sea salt. Mash the potatoes with a potato masher until you have a coarse purée. Add the butter and mash again. Once the potatoes are as mashed up as possible you can switch to a wooden spoon or spatula and beat them further. Taste. Add more sea salt and pepper to taste. Thin with more reserved cooking liquid if desired.
• Heat the oil, scallions, crushed red pepper flakes, and cilantro in a small skillet or saucepan over medium heat. Cook, swirling occasionally, until the scallions and red pepper flakes start to visually and audibly sizzle. Season with a pinch of sea salt and remove from the heat.
• Transfer half of the potatoes to a serving dish. Use the back of a spoon to swoosh the potatoes around a bit, creating peaks and valleys. Spoon the herby oil over top, allowing the oil to pool in the crevices. Crack more pepper over top and, if you wish, season with another pinch of sea salt.

SHEPHERD'S PIE WITH BUTTERMILK-CHIVE MASHED POTATO CRUST

Steps:

• Preheat oven to 375˚F. Bring potatoes and whole garlic clove to a boil in a pot of water set over high heat. Cook until potatoes are tender, about 15 to 20 minutes, then drain well. Mash potatoes and garlic with a potato masher, ricer or food mill until smooth. Add buttermilk and chives and season with salt and pepper. Set aside. Meanwhile, heat 1 tsp oil in a large nonstick skillet over medium-high. Add turkey and cook, stirring often and breaking meat into small pieces with a wooden spoon. Cook until no pink remains, about 8 minutes. Drain and discard fat; set turkey aside. Heat 2 tsp oil in skillet over same heat. Add onion, carrots, celery and rosemary and cook, stirring occasionally, until vegetables are soft, about 8 minutes. Add reserved turkey, broth and tomato paste and continue to cook until most of liquid is absorbed, about 5 minutes. Stir in peas, transfer mixture to a shallow baking dish and cover with mashed potatoes in an even layer. Run a fork over top of potatoes in a crosshatch pattern or swirl with a spatula or the back of a spoon. Brush top with remaining 1 tsp oil and bake in oven until filling is bubbling and top is golden brown, about 30 minutes. Let stand 5 minutes before serving.

GARLIC YUKON GOLD MASHED POTATOES

Steps:

• Place the potatoes and garlic in a large sauce pan. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea. TASTE IT! If the water is under seasoned at this point it will be hard to have a well seasoned end product. Bring the pot of water to a boil and cook until the potatoes are fork-tender, about 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. Once the cream has come to a boil remove from the heat.
• While the potatoes are still hot add 1/3 of the cream and butter and stir vigorously into the potatoes. Repeat this process 2 more times until all of the cream and butter has incorporated. 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.

CARAMELIZED ONION & ROASTED GARLIC PARMESAN MASHED POTATOES

Steps:

• Add the avocado oil to a large non-stick skillet and heat to medium-high. Add the chopped onions and sprinkle liberally with sea salt. Cover the skillet and cook, stirring occasionally, until the onions leach a lot of their liquid, turn translucent and have softened.
• Remove the cover from the skillet and reduce the heat to medium or medium-low. Continue cooking, stirring occasionally, until the onions are brown and caramelized, about 50 to 60 minutes total.
• Cut the top off of the bulb of garlic and place it on a sheet of foil. Drizzle with avocado oil then wrap the bulb in the foil so that it's fully covered. Roast at 400 degrees Fahrenheit for 35 to 45 minutes, or until the garlic cloves are deeply golden-brown. Remove garlic from the oven and set aside until ready to use.
• Once the garlic is cool enough to handle, turn the bulb upside down over a cutting board and squeeze it to release all of the cloves. The cloves should squeeze out relatively easily. Chop up the cloves into finer pieces.
• Bring a pot of water to a boil on the stove top. Peel and chop the potatoes into 3-inch chunks (or roughly equal sized chunks) and transfer to the boiling water. Cook at a continuous boil until the potatoes are very soft when poked with a fork, about 15 to 20 minutes. Drain the potatoes into a colander, then transfer them back into the same pot you used for boiling.
• Add the buttermilk, parmesan cheese, butter, and sea salt to the pot with the hot cooked potatoes and mash using a potato masher until the potatoes reach your desired consistency. Taste the mashed potatoes for flavor and add more sea salt, parmesan cheese, and/or butter to taste.
• Add the caramelized onions and chopped roasted garlic to the pot and stir well to combine.
• Serve with your main dish and enjoy!

CHEESY BROCCOLI-POTATO MASH

Steps:

• Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam for 10 minutes. Place broccoli on top, cover and steam until the potatoes and broccoli are tender, 6 to 8 minutes more.
• Transfer the broccoli to a large bowl and coarsely mash with a potato masher. Add the potatoes, cheese, milk, salt and pepper and continue mashing to desired consistency. Serve immediately.