Yukon Gold Mashed Potatoes
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.
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
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