Creamy Mashed Yukon Gold Potatoes
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.
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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
3 tablespoons unsalted butter, softened
1 cup milk, hot but not boiling
Freshly ground black pepper
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 information (per serving):
based on six servings;
Photo: Scott Phillips