Creamy Mashed Yukon Gold Potatoes
I LOVE Yukon Gold potatoes. They're so rich and creamy and make for amazing mashed potatoes. Mashed potatoes are pretty great in general though; definitely one of my favorite comfort foods. Here I followed Fine Cooking's recipe.
But FIRST, story time:
I previously used this pan to sear pork chops. I had washed it off and thought it was fine to reuse since I didn't want to clean ANOTHER pan or pot. I poured the water and potatoes in to start cooking. After turning the heat on 5 minutes later I start to hear popping. The residual oil had floated to the top and was getting VERY hot and the popping was increasing in frequency quickly.
I promptly turned the stove off and dumped out the water. I don't know if the oil would have burst into flames or if things would have been fine...but my fear of hot oil setting the house on fire means no chances taken!
Lesson learned: just use a new pot. It's only one more thing to clean up and really doesn't take that much longer and you're not in danger of burning your ceiling with oil fire.
Alright! Back to the recipe.
What You'll Need:
- 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
- Kosher salt
- 3 tablespoons unsalted butter, softened
- 1 cup milk, hot but not boiling
- Freshly ground black pepper
Slice up the potatoes and stick them and the garlic into a large saucepan. Cover it with water by at least an inch (yeah I know it's not that high yet in the picture) and add in the salt.
For the salt amount I follow the recommendation to make the water "taste like the sea." It's hard to season the potatoes later on so you want to make sure it's well seasoned now.
Bring the water to a boil and then drop the heat down to medium-low so it's still slightly simmering. Partially cover the potatoes and let them cook for 15-20 mins, or until nice and soft.
Drain the potatoes and keep a cup of the cooking water. Set the water to the side for now. Pour the potatoes back into the saucepan and dry them over medium heat, stirring gently and occasionally. We don't want watery mashed potatoes.
Once the potatoes are dry you can mash them using a ricer, hand masher, wooden spoon, whatever pleases you! Set the potatoes back into the pan over very low heat.
With a spoon, add in the butter and mix thoroughly. It starts looking like some quality mashed potatoes here.
Mix in the hot milk and you're potentially almost done! If the potatoes are too thick, slowly add in the cooking water until the mashed potatoes reach the desired consistency. I personally like thick mashed potatoes so I skip this step.
Otherwise, you're done! You can add salt and pepper if needed, or sprinkle a little parsley over the top.
I paired these with my pork chops. Comfort food- yum!
Side note- check out how giant this clove of garlic was! This was not a tiny potato either. Wow!