Mashed Yukon Gold Potatoes With Garlic And Chives Recipes

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.

MASHED YUKON GOLD POTATOES WITH GARLIC

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.

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 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.