Yukon Gold Mashed Potatoes

Name: Yukon Gold Mashed Potatoes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 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

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Yukon Gold potatoes are buttery, sweet boiling potatoes that are perfect for mashing. Although mashed potatoes 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.

Prep Time 20 minutes

Cook Time 20 minutes

Servings 12

Ingredients

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

Directions

Step 1. Cook the Potatoes

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.

Step 2. Dry the Potatoes

Drain the potatoes in a colander and let them steam dry for 3 to 4 minutes.

Step 3. Mash the Potatoes

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’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.

The Mayflower Inn

Rated 5 out of 5 by CatherineInColorado from Simple and delicious. This was a simple recipe that fed ten at a dinner party. Everyone raved about the flavor and texture.

Date published: 2014-02-10