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.
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 WITH ROASTED SHALLOTS
Roasted shallots and fresh thyme give these potatoes an added depth of flavor. Preparation time is 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 75.9 calories, Carbohydrate 12.5 g, Cholesterol 0.9 mg, Fat 1.7 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 0.3 g, Sodium 60.8 mg, Sugar 2.7 g
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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CLASSIC YUKON GOLD MASHED POTATOES - A BEAUTIFUL PLATE
From abeautifulplate.com
4.6/5 (22)Total Time 40 minsCategory ThanksgivingCalories 295 per serving
- 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.
THE BEST YUKON GOLD MASHED POTATOES - MOM'S DINNER
From momsdinner.net
5/5 (6)Total Time 1 hrCategory Side DishCalories 363 per serving
- 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.
- Drain the potatoes through a colander, give them a quick light rinse with warm water, and then place them back in the pot. Tip: Rinsing your potatoes (before and after cooking) with warm water washes away some of the potato starch that can make your potatoes "gluey".
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