Yukon Gold Scallion Smashers Recipes

YUKON GOLD SCALLION SMASHERS

Steps:

• Wash potatoes and place in pot with enough water to cover. Bring to a boil and cook until tender when pierced with a fork, 40-50 minutes.
• Drain and place in a large mixing bowl. Add milk, butter, scallions and mash, blending well. Season with salt and pepper to taste.
• Serve piping hot.

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.

SMASHED YUKON GOLD POTATOES

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.

CRUSHED YUKON GOLD POTATOES

Steps:

• Cover potatoes with cold water in a medium saucepan. Bring to a boil over high heat; add 1 tablespoon salt. Reduce heat to medium-high, and simmer until potatoes are just tender when pierced with a fork, 10 to 15 minutes (depending on size); remove potatoes as they are done. Drain, and let cool slightly, about 5 minutes.
• Place potatoes on a cutting board. Lightly crush potatoes with the side of a large knife or your palm. Melt butter in a large skillet over medium-high heat. Add potatoes, and cook, flipping once, until crisp and golden brown, 4 to 5 minutes per side. Season with salt and pepper; sprinkle with parsley.

CRISPY SMASHED POTATOES WITH GINGER SCALLION SAUCE RECIPE BY TASTY

Steps:

• Bring a medium pot of water to a boil, then add 1 tablespoon of kosher salt and the potatoes. Cook for 20-25 minutes, until the potatoes are fork-tender. Drain the potatoes in a colander and let cool for 5 minutes, or until safe to handle.
• Preheat the oven to 400°F (200°C)..
• Transfer the potatoes to a baking sheet and smash using the bottom of a cup or a fork to about ¼ inch thick. Arrange the smashed potatoes in a single layer, then drizzle with the olive oil and season with salt and garlic powder.
• Roast the potatoes for 40 minutes, flipping once halfway through, until golden brown and crispy.
• While the potatoes are roasting, make the ginger scallion sauce: Heat the avocado oil in a small saucepan over medium-high heat until the temperature reaches 375°F (190°C).
• Add the scallions, garlic, ginger and salt to a medium heatproof bowl. Carefully pour the hot oil into the bowl. The mixture will sizzle a lot. Once the aromatics stop sizzling, stir with a spoon until evenly mixed. Set aside until ready to use.
• To serve, transfer the roasted potatoes to a platter and top with the ginger scallion sauce. Serve immediately.
• Enjoy!

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

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.

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.

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.