Yukon Gold Mashed Potatoes Recipes

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YUKON GOLD MASHED POTATOES



Yukon Gold Mashed Potatoes image

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

3 pounds Yukon Gold potatoes
Kosher salt, to taste
8 tablespoons unsalted butter (1 stick), room temperature, plus additional for garnish (optional)
1/2 cup sour cream, room temperature
1 cup whole milk, room temperature
Freshly ground black pepper, to taste
Chopped chives, for garnish (optional)

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 MASHED YUKON GOLD POTATOES



Creamy Mashed Yukon Gold Potatoes image

Yellow-fleshed potatoes have a rich, almost buttery taste. If you like a slightly tangy edge to your mash, substitute buttermilk for the milk. You can also embellish these by adding a whole heap of fresh herbs (up to 1/2 cup each of chopped parsley and basil) and some toasted pine nuts, too. Browse dozens of recipes for potato and sweet potato side dishes on our Guide to Thanksgiving Dinner, where you'll find hundreds more recipes for turkey, sides, and pies.

Provided by Roy Finamore

Categories     Side dishes

Yield four to six.

Number Of Ingredients 6

1-3/4 to 2 pounds yellow-fleshed potatoes, peeled and cut into large chunks (1-1/2 to 2 inches)
2 cloves garlic, peeled
Kosher salt
3 tablespoons unsalted butter, softened
1 cup milk, hot but not boiling
Freshly ground black pepper

Steps:

  • Put the potatoes and garlic in a large saucepan and cover with cold water by at least an inch. Add a generous 1/2 teaspoon salt and bring to a boil. Lower the heat to maintain a steady simmer, cover the pot partially, and cook until the potatoes are quite tender when tested with a metal skewer, 15 to 20 minutes.
  • Drain the potatoes and garlic - reserving some of the cooking water - and dump them back into the pan. Dry the potatoes over medium heat, shaking the pan and stirring until the potatoes look floury and leave a light film on the bottom of the pan.
  • If using a ricer, dump the potatoes into a bowl and then rice them back into the pot set over very low heat. If using a hand masher, mash them in the pot until completely smooth.
  • Using a wooden spoon, beat in the butter and then beat in the hot milk in 1/4-cup increments. If the potatoes are still too thick, beat in a bit of the cooking water until they reach the consistency you want. Season well with salt and pepper and serve right away.

Nutrition Facts : ServingSize four to six., Calories 170 kcal, Fat 60 kcal, SaturatedFat 4 g, TransFat 5 g, Carbohydrate 26 g, Fiber 2 g, Protein 4 g, Cholesterol 15 mg, Sodium 210 mg, UnsaturatedFat 2 g

CLASSIC YUKON GOLD MASHED POTATOES



Classic Yukon Gold Mashed Potatoes image

Classic Yukon Gold Mashed Potatoes prepared with heavy cream, unsalted butter, salt, pepper, and garnished with fresh chives. This easy mashed potatoes recipe is perfect for the holiday season and pairs well with just about everything. Add tang with a touch of creme fraiche, sour cream, or splash of buttermilk! See the recipe notes for instructions on how to easily prep and reheat these mashed potatoes for Thanksgiving. This recipe yields about 6-8 generous side servings (allot roughly ½-pound of potatoes per person).

Provided by Laura // A Beautiful Plate

Categories     Thanksgiving

Time 40m

Number Of Ingredients 7

3½ lbs (1.6 kg) Yukon Gold potatoes (peeled)
kosher salt
¾ cup (180 mL) heavy cream
6 tablespoons (85 g) unsalted butter or cultured butter (plus more for serving)
¼ cup (2 oz; 60 g) creme fraiche or sour cream (optional)
freshly ground black pepper
fresh chives (finely sliced)

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.°

Nutrition Facts : ServingSize 1 serving, Calories 295 kcal, Carbohydrate 34 g, Protein 5 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 47 mg, Sodium 89 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 5 g

CREAMY YUKON GOLD MASHED POTATOES



Creamy Yukon Gold Mashed Potatoes image

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

5 pounds Yukon Gold potatoes, scrubbed
1 (12 ounce) container whipped cream cheese
1 (8 ounce) container sour cream
1 ½ sticks salted butter
1 cup grated Parmesan cheese
¼ cup milk, or more as needed
1 tablespoon garlic paste
1 pinch garlic salt, or more to taste
salt and ground black pepper to taste
2 tablespoons chopped fresh chives

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

GARLIC YUKON GOLD MASHED POTATOES



Garlic Yukon Gold Mashed Potatoes image

Provided by Anne Burrell

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 5

1 pound Yukon gold potatoes, quartered
1 clove garlic
Kosher salt
3/4 cup heavy cream
1/2 stick (4 tablespoons) cold butter, cut into 5 pats

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



Garlic Yukon Gold Mashed Potatoes image

Provided by Anne Burrell

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 5

2 pounds Yukon gold potatoes, washed and quartered
4 cloves garlic
Kosher salt
1 1/2 cups heavy cream, warm
1 stick cold butter, cut into 9 pats

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.

GARLIC YUKON GOLD MASHED POTATOES 2



Garlic Yukon Gold Mashed Potatoes 2 image

Provided by Anne Burrell

Categories     side-dish

Time 40m

Yield 2 to 3 servings

Number Of Ingredients 5

1 pound Yukon gold potatoes, washed and quartered
2 cloves garlic
Kosher salt
1/2 to 3/4 cup heavy cream
1/2 stick cold butter, cut into 3 pats

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.

SMASHED YUKON GOLD POTATOES



Smashed Yukon Gold Potatoes image

Categories     Potato     Side     Quick & Easy     Sour Cream     Bon Appétit

Yield Serves 2

Number Of Ingredients 4

1 pound Yukon Gold potatoes (about 4 medium), peeled, cut into 2-inch pieces
1/2 cup (about) canned low-salt chicken broth
3 tablespoons sour cream
Pinch of ground nutmeg

Steps:

  • Cook potatoes in medium saucepan of boiling salted water until tender, about 20 minutes. Drain well and return potatoes to same saucepan. Coarsely mash potatoes, adding enough chicken broth to moisten. Stir in sour cream and nutmeg. Season potatoes to taste with salt and pepper and serve.

YUKON GOLD MASHED POTATOES WITH HALF-AND-HALF AND BUTTER



Yukon Gold Mashed Potatoes with Half-and-Half and Butter image

Yukon gold potatoes with half-and-half and butter yield a texture that's just right for holding a pool of flavorful turkey gravy or melted butter.

Provided by Jasmine Primas

Categories     Mashed Potatoes

Time 40m

Yield 6

Number Of Ingredients 6

3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
2 teaspoons salt, divided
4 ounces cream cheese, softened
⅓ cup butter
⅓ cup half-and-half
¾ teaspoon coarsely ground black pepper

Steps:

  • Place potatoes and 1 teaspoon salt into a medium Dutch oven and cover with cold water over medium-high heat; bring to a boil. Reduce heat to medium-low and simmer until tender, 16 to 20 minutes. Drain.
  • Return potatoes to the pot, still over the heat. Cook until water evaporates and potatoes look dry, about 3 minutes. Move potatoes to a mound on one side of the pot. Add cream cheese, butter, and half-and-half to the other side of the pot. Cook until butter melts and mixture starts to boil, 1 to 2 minutes.
  • Remove from the heat. Beat with a hand-held electric mixer to desired degree of smoothness, 30 seconds to 1 minute; do not overbeat. Serve immediately.

Nutrition Facts : Calories 353.9 calories, Carbohydrate 42.1 g, Cholesterol 52.9 mg, Fat 18.6 g, Fiber 3.7 g, Protein 6.7 g, SaturatedFat 11.7 g, Sodium 923 mg, Sugar 0.1 g

YUKON MASHED POTATOES



Yukon Mashed Potatoes image

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

2-3/4 to 3 pounds Yukon Gold potatoes, peeled and quartered
1/2 cup half-and-half cream
2 tablespoons butter
1/2 to 1 teaspoon garlic salt
1/8 teaspoon pepper

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.

YUKON GOLD MASHED POTATOES WITH ROASTED SHALLOTS



Yukon Gold Mashed Potatoes with Roasted Shallots image

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

6 tablespoons minced shallots
2 teaspoons olive oil
½ cup low fat, low sodium chicken broth
2 teaspoons minced fresh thyme
ground black pepper to taste
salt to taste
3 small Yukon Gold potatoes
½ cup evaporated skim milk

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

MASHED YUKON GOLD POTATOES



Mashed Yukon Gold Potatoes image

Use this foolproof mash to "frost" our Birthday Meatloaf Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 7 cups

Number Of Ingredients 5

4 pounds Yukon Gold potatoes (about 10 large), peeled and cut into 1/2-inch chunks
Coarse salt
1/2 cup whole milk
1/2 cup heavy cream
1/2 cup (1 stick) unsalted butter, softened

Steps:

  • Put potatoes in large pan; cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil. Reduce to a simmer; cook until tender, about 20 minutes. Drain. Press through food mill or ricer into pan.
  • Heat milk and cream in a small pan over medium-low heat. Pour over hot potatoes. Add butter; mash with potato masher. Stir in 2 teaspoons salt. Use immediately or refrigerate up to 3 days; reheat before using.

MASHED YUKON GOLD POTATOES WITH GARLIC



Mashed Yukon Gold Potatoes with Garlic image

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

3 lbs yukon gold potatoes
4 cloves garlic, peeled
1/2 cup skim milk
1/2 teaspoon salt
1/4 teaspoon pepper

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

GARLIC YUKON GOLD MASHED POTATOES MAKE AHEAD



GARLIC YUKON GOLD MASHED POTATOES MAKE AHEAD image

Categories     Potato     Side     Thanksgiving

Yield 4--6 servings

Number Of Ingredients 5

2 pounds Yukon gold potatoes, washed and quartered
6 (I increased it from 4) cloves garlic
Kosher salt
1 1/2 cups heavy cream
1 stick cold butter, cut into 9 pats

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 mintes. 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 cup 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. Serve immediately or refrigerate overnight. To reheat: Take potaotes out of refrigerator 3 1/2 hours before serving. Put potatoes in crockpot and cook on low for 3 hours. Wrap crockpot cover in a tea towel.

YUKON GOLD MASHED POTATOES WITH FETA AND GARLIC



Yukon Gold Mashed Potatoes with Feta and Garlic image

Give Yukon Gold mashed potatoes some added flair by incorporating feta cheese and garlic.

Provided by thedailygourmet

Categories     Mashed Potatoes

Time 35m

Yield 2

Number Of Ingredients 6

12 ounces Yukon Gold potatoes, peeled and cubed
2 tablespoons butter, divided
1 clove garlic, minced
¼ cup milk
2 tablespoons crumbled feta cheese
salt and ground black pepper to taste

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes, reduce heat, and simmer until tender, 15 to 20 minutes. Drain in a colander.
  • Add 1 tablespoon butter to the same pot over medium-low heat. Add garlic and saute until golden, 1 to 2 minutes. Pour in milk and return potatoes to the pot. Add feta cheese and remaining butter.
  • Mash potatoes using a potato masher or electric mixer. Season with salt and pepper.

Nutrition Facts : Calories 278.6 calories, Carbohydrate 32.9 g, Cholesterol 41.4 mg, Fat 14.3 g, Fiber 2.8 g, Protein 6.1 g, SaturatedFat 9.1 g, Sodium 210.3 mg, Sugar 1.8 g

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From eatingwell.com


GARLIC YUKON GOLD MASHED POTATOES RECIPE | COOKING CHANNEL
Directions. 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 ...
From cookingchanneltv.com


SLOW COOKER YUKON GOLD CREAMY MASHED POTATOES - SWANSON
Place the potatoes into a 6-quart slow cooker. Add the broth. Step 2. Cover and cook on LOW for 7 to 8 hours or until the potatoes are tender. Do not drain. Step 3. Mash the potatoes with the broth in the cooker with the light cream and butter. Season to taste. Serve immediately or cover and keep on WARM for up to 2 hours.
From campbells.com


YUKON GOLD BUTTERMILK THYME MASHED POTATOES - THE COMPLETE …
2019-04-26 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.
From thecompletesavorist.com


8 BEST YUKON GOLD POTATOES SUBSTITUTES FOR YOUR RECIPES
Red Bliss potatoes are, in addition, a fantastic Yukon Gold potatoes substitute if you are planning on making roasted potatoes as a side to your dinner. 3. Carola potatoes. Probably one of the closest substitutes for Yukon Gold potatoes, Carola potatoes are a fantastic option suitable for almost any kind of recipe.
From myconsciouseating.com


EASY YUKON GOLD MASHED POTATOES RECIPE - WONKYWONDERFUL
2020-09-29 How To Make Homemade Mashed Potatoes. Peel and cut potatoes into even sized chunks. Transfer to large pot, cover with water, add salt to water and bring to a boil. Gently boil until fork tender. Drain and return to pot. Heat potatoes over low to cook off any remaining water. Mash or cream with hand mixer.
From wonkywonderful.com


YUKON GOLD POTATOES & YUKON GOLD POTATO IDEAS - SIMPLY RECIPES
Yukon Gold potatoes are great in any recipe! Use them in mashed potatoes, roasted potatoes, potato soup, and more Yukon Gold potato recipes.
From simplyrecipes.com


YUKON GOLD MASHED POTATOES - PINCH AND SWIRL
2021-11-17 Place raw Yukon Gold potato cubes in a large steamer basket over a large pot of boiling water. Cover and steam until very tender, 25 to 30 minutes. When potatoes are nearly tender, melt butter in a small saucepan. Add garlic; cook and stir until fragrant, about 1 minute (or longer for a mellower garlic flavor).
From pinchandswirl.com


COUSIN'S MARKET IGA - RECIPE: GUINNESS STEW WITH YUKON GOLD …
Directions: Place flour in a plastic, zip-lock type bag. Add salt, ground black pepper and cayenne. Add beef to the flour mixture and toss to coat each piece.
From cousinsmarkets.iga.com


YUKON GOLD MASHED POTATOES (SMALL BATCH FOR WEEKNIGHTS)
Peel the potatoes and cut into rough 1-inch cubes. Place in a medium pot and fill with water to cover by an inch. Add 1 tablespoon of the salt. Bring to a boil, then reduce heat and simmer until tender but not waterlogged, about 10 minutes. Drain and place back in pot. Mash with potato masher until smooth.
From umamigirl.com


EASY INSTANT POT YUKON GOLD MASHED POTATOES - A PEACHY PLATE
2021-10-07 Peel the potatoes. Cut into even 1 ½ inch pieces. 2). Add the chicken broth, salt and Yukon potatoes to the Pot. Seal the valve and set to cook on manual high pressure for 12 minutes. 3). Heat the butter and cream on the stovetop in a sauce pan. 4). Once the potatoes finishes cooking, do a quick release.
From apeachyplate.com


HOW TO MASH YUKON GOLD POTATOES WITH THE SKINS ON
Rinse your Yukon Gold potatoes under cold running water and wash them with a vegetable brush. Cut the unpeeled potatoes into large chunks and place them in a large saucepan. For extra flavor, add two peeled cloves of garlic. Fill the saucepan with enough cold water to cover the potatoes by about 1 inch. Add salt and bring the water to a boil.
From livestrong.com


YUKON GOLD & SWEET POTATO MASH RECIPE | EATINGWELL
Step 1. Place potatoes and sweet potatoes in a large saucepan and add enough water to cover. Bring to a boil over high heat and cook until very tender when pierced with a fork, 20 to 25 minutes. Advertisement. Step 2. Drain the potatoes, then mash them in …
From eatingwell.com


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