GARLIC YUKON GOLD MASHED POTATOES
Provided by Anne Burrell
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 5
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
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.
CREAMY YUKON MASHED POTATOES
Classic mashed potatoes are rounded out with a creamy finish. Chives and dill give them even more flavor.
Provided by goose
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Place the potatoes into a large pot and fill with enough lightly salted water to cover. Bring to a boil, and cook until tender enough to easily pierce with a fork, about 10 minutes. Drain and mash partially, then add the butter and milk. Continue to mash until smooth. Stir in the goat cheese, chives and dill.
Nutrition Facts : Calories 348 calories, Carbohydrate 32.2 g, Cholesterol 54.1 mg, Fat 20.5 g, Fiber 2.8 g, Protein 10.4 g, SaturatedFat 13.4 g, Sodium 245.1 mg, Sugar 1.5 g
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.
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.
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
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
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- In a large pot add all your diced potatoes. Pour enough cool water over the potatoes until it covers them by about 2 inches. (this will be roughly between 7-9 cups.) Add in 1 1/2 tsp of the kosher salt.
- Place the pot on the stove over medium heat. Let it simmer for about 40 minutes until the potatoes are completely fork tender, but not falling apart.
- While the potatoes simmer....In a separate smaller pot (or in the microwave) melt the butter into the milk, warming the milk through, but not boiling.
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