Yukon Gold Buttermilk Thyme Mashed Potatoes Food

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.

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.

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.

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 YUKON GOLD MASHED POTATOES 2

Steps:

• Place the potatoes and garlic in a saucepan. 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 pan of water to a boil, reduce to a simmer and cook until the potatoes are fork tender, 15 to 20 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 one-third of the cream and 2 pats of the butter and stir vigorously into the potatoes. Repeat this process two more times until all of the cream and butter has been 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.

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.

YUKON GOLD MASHED POTATOES WITH ROASTED SHALLOTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the shallots, oil, broth, thyme, pepper and salt in a small casserole dish. Cover and roast until the shallots are very soft and brown, about 45 minutes. Remove the casserole from the oven.
• Cook the potatoes in a large pot of boiling water until soft, about 20 minutes. Drain and place the potatoes back in the pot over low heat to dry.
• Heat the milk over medium low heat. Add it to the potatoes and beat with a mixer. Add the roasted shallots and beat again until potatoes are smooth.

CREAMY YUKON GOLD MASHED POTATOES

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.