YUKON GOLD POTATOES FOR SALE RECIPES

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YUKON GOLD MASHED POTATOES RECIPE - FOOD NETWORK



Yukon Gold Mashed Potatoes Recipe - Food Network image

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

Total Time 40 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 7

3 pounds Yukon Gold potatoes
Kosher salt, to taste
8 tablespoons unsalted butter (1 stick), room temperature, plus additional for garnish (optional)
1/2 cup sour cream, room temperature
1 cup whole milk, room temperature
Freshly ground black pepper, to taste
Chopped chives, for garnish (optional)

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.

PERFECT YUKON GOLD MASHED POTATOES - WILLIAMS SONOMA



Perfect Yukon Gold Mashed Potatoes - Williams Sonoma image

<p>Yukon Gold potatoes are buttery, sweet boiling potatoes that are perfect for mashing. Although <a href="https://www.williams-sonoma.com/recipe/tip/mashed-potatoes-many-ways.html">mashed potatoes</a> are best made just before serving, they can be cooked the day before. To reheat the potatoes, simply warm in a large nonstick saucepan or pot, stirring often and adding more milk as needed until they are creamy and steaming hot.</p>

Provided by WILLIAMS-SONOMA.COM

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 12 servings

Number Of Ingredients 5

6 lb. (3 kg) Yukon Gold potatoes, peeled and cut into 1/2-inch (12-mm) dice
3/4 cup (6 oz./180 g) sour cream
12 Tbs. (1 1/2 sticks) unsalted butter
1 cup (8 fl. oz./250 ml) milk
Kosher and freshly ground white pepper

Steps:

  • <h3><b>Step 1. Cook the Potatoes</b></h3> Fill a large pot with two-thirds of salted water and bring to a boil over high heat. Add the potatoes and cook until tender, about 20 minutes. &nbsp; <h3><b>Step 2. Dry the Potatoes</b></h3> Drain the potatoes in a colander and let them steam dry for 3 to 4 minutes. &nbsp; <h3><b>Step 3. Mash the Potatoes</b></h3> Pass the potatoes through a potato ricer or a food mill into the bowl of a stand mixer fitted with the whisk attachment. Add the sour cream, butter, milk, salt and white pepper and beat the potatoes until smooth and just blended.
  • If you don&rsquo;t have an electric mixer, pass the potatoes through a ricer or food mill into a large bowl. Using a handheld electric mixer or a sturdy whisk, beat the potatoes with the other ingredients until smooth. Taste and adjust the seasonings with salt and pepper. Serve immediately. Serves 10 to 12. &nbsp; The Mayflower Inn &nbsp;

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