Yukon Gold Smash Recipes

YUKON GOLD POTATOES: JACQUES PEPIN STYLE

Steps:

• Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

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.

YUKON GOLD AND GREEN CHILE HASH

Steps:

• Preheat the oven to 350 degrees F.
• Cut the top third of the garlic off and discard. Place the garlic head into a piece of foil and sprinkle with salt and pepper. Add some olive oil and enclose in the foil. Put into the oven and roast until golden and tender, 30 to 35 minutes.
• Increase the oven to 375 degrees F.
• Place the poblano on a sheet pan and into the oven. Roast, about 25 minutes. Remove the poblano from the oven and place into a bowl. Cover with plastic wrap and allow to steam, about 10 minutes. Peel, stem, seed and dice the poblano. Set aside.
• Place the diced potatoes into a pot and cover with water. Season the water with salt and turn the heat to medium-high. Cook until tender, and then drain.
• To a cast-iron pan over medium-high heat, add the butter, canola oil and shallots. Allow the shallots to sweat, 2 to 3 minutes. Add the drained potatoes in one layer and allow them to crust and brown, about 5 minutes. Add the poblano and piquillo peppers. Smash 2 of the roasted garlic cloves and toss to combine. Add the cilantro and toss to combine. Taste and season if necessary.

YUKON GOLD AND EDAMAME MASH

Steps:

• In a saucepan, add the potatoes and enough cold water to cover, and bring to a boil over medium-high heat. Season with salt, decrease the heat to medium-low, and simmer until tender, about 20 minutes. Add the edamame and cook until tender, about 5 minutes. Drain well in a colander.
• Meanwhile, heat the milk and butter in a small saucepan over low heat. Cook until the butter is melted, then cover and keep warm.
• Return the drained vegetables to their saucepan and cook, stirring constantly, over medium heat until a floury film forms on the bottom of the pan, 1 to 2 minutes.
• Mash the vegetables in the saucepan until smooth with a ricer, food mill, or potato masher. Add the warm milk mixture and the chives, stirring vigorously until well combined. Taste and adjust for seasoning with salt and pepper. Serve immediately.

YUKON GOLD GARLIC MASH

Steps:

• 1. Bring a pot of water to a boil.
• 2. Wash potatoes and halve. Add to boiling water and cook until very tender, about 25 minutes. Drain, return to the pot and shake over low heat for 10 seconds to dry out. When cool, remove and discard the skins.
• 3. Mash potatoes in a bowl. Warm the milk with the butter and grated garlic in a small saucepan over low heat. Mix into the potatoes until smooth. Season with salt and pepper and stir in the chives. Serve immediately.

YUKON GOLD SMASH

Steps:

• Place the Yukon gold potatoes in a pot of boiling water with skin on.
• Heavily salt the boiling potatoes.
• When the potatoes are fully cooked (about 30 to 40 minutes), drain the water and leave the potatoes in the pot.
• Using a hand masher, thoroughly mash the potatoes with their skin.
• Add a drizzle of olive oil and the stick of butter. Thoroughly combine.
• Salt to taste and serve.