Yukon Gold Garlic Mash Recipes

MASHED YUKON GOLD POTATOES WITH GARLIC

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.

YUKON GOLD MASHED POTATOES WITH FETA AND GARLIC

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.

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.

GARLIC YUKON GOLD MASHED POTATOES 2

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.

GARLIC YUKON GOLD MASHED POTATOES

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.

MASHED YUKON GOLDS WITH ROASTED GARLIC

Steps:

• You first need to make the roasted garlic; four heads are enough for this recipe, but I suggest you do more, as the roasted garlic keeps in the fridge for at least a week, or it can be frozen (squeeze the garlic buds out of the skins first) and then you can just break off what you need.
• To prepare roasted garlic, preheat oven to 375F.
• Using a sharp knife, cut off the top third or so of each garlic bulb, exposing the cloves; remove all the papery white skin that you can, but leave the bulb intact.
• Place cut garlic heads on a piece of foil that is big enough to just come up around the heads and cover them.
• Drizzle about 1 tsp of olive oil over the exposed top of each head.
• Bring foil up around the heads to seal, then place this foil package on a pie plate and slide into preheated oven for about 40 to 50 minutes; when done, garlic will be very soft.
• As soon as it is cool enough to handle, squeeze garlic into a small bowl and set aside; if you are ambitious, keep the roasted skins that are left behind and use them in a stock.
• You can't get around it, your fingers are going to get garlicky and sticky--but it really is a fun task!
• Now, to make the potatoes (and all you're really doing now is making mashed potatoes, likely the way you always do): put chopped potato chunks in a large pot and cover with cold water, lightly salt, and bring it to a boil over high heat.
• When potatoes are cooked through (test with the point of a sharp knife or a fork), about 20 minutes after the potatoes boil (depending on how big you cut your chunks), drain well and then return to pot; with heat on high, shake potatoes around in pot for about 20 to 30 seconds to dry them out a bit; then remove pot from burner.
• Using a potato masher, mash potatoes, adding soft butter and the roasted garlic.
• When all chunks have been mashed, add half of the warm milk (or cream, if you wish) and keep mashing; add more milk if needed until potatoes are the consistency you want.
• Try the potatoes; add salt and pepper to taste.