Indulge in the creamy delight of Yukon mashed potatoes, an epitome of comfort food. Crafted with Yukon Gold potatoes renowned for their fluffy texture and buttery flavor, this dish is a culinary symphony of simplicity and satisfaction. Embark on a culinary journey with our curated collection of recipes, each offering a unique twist on this classic. From the traditional approach to vegan and dairy-free variations, discover the perfect recipe to tantalize your taste buds. Whether you prefer a classic preparation or a modern interpretation infused with herbs, spices, or delectable ingredients, our comprehensive guide has it all.
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CLASSIC YUKON GOLD MASHED POTATOES
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
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
YUKON GOLD MASHED POTATOES
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
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.
YUKON MASHED POTATOES
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
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.
CREAMY YUKON GOLD MASHED POTATOES
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
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
Provided by Anne Burrell
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 5
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.
CREAMY MASHED POTATOES
I'm not the only one who thinks so, but everyone who i have ever fed these have thought that they are the best mashed potatoes they have ever had
Provided by Miss Maddie
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Fill large pot pretty full with hot, salted water.
- Cover, and bring to a rolling boil.
- Peel potatoes, and boil in water until soft.
- Drain water from potatoes, and add milk, butter, and salt (pepper too, if you wish) Mash potatoes until creamy.
- Serve and enjoy!
Tips:
- Choose the right potatoes: Yukon Gold potatoes are the best choice for creamy mashed potatoes because they have a high starch content and a smooth, buttery flavor.
- Peel and cut the potatoes evenly: This will help them cook evenly.
- Boil the potatoes in salted water: The salt will help to flavor the potatoes and prevent them from becoming bland.
- Drain the potatoes thoroughly: Any excess water will make the mashed potatoes watery and thin.
- Mash the potatoes until smooth: Use a potato masher or a ricer to achieve a smooth and creamy texture.
- Add warm milk and butter: The warm milk will help to make the mashed potatoes creamy and smooth, while the butter will add flavor and richness.
- Season the mashed potatoes to taste: Salt, pepper, garlic powder, and onion powder are all classic seasonings for mashed potatoes.
- Garnish the mashed potatoes with herbs or cheese: Chopped parsley, chives, or grated Parmesan cheese are all great garnishes for mashed potatoes.
Conclusion:
Creamy Yukon mashed potatoes are a classic side dish that is perfect for any occasion. They are easy to make and can be tailored to your own taste. With the right ingredients and a little bit of effort, you can make creamy Yukon mashed potatoes that will be the star of your next meal.
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