Mashed Yukon Potatoes
Source: FineCooking.com
Click here to read about my experience making this recipe for my state meal challenge!
Servings: 4
Total time: 1 hour
INGREDIENTS
- 2 lbs yukon or golden potatoes, peeled and cubed
- 2 cloves garlic, peeled
- ½ tsp salt
- 3 Tbs butter, softened
- ¾ cup milk, hot but not boiling
- Kosher salt and ground black pepper to taste
DIRECTIONS
- Put the potatoes and garlic in a large pot and cover with cold water by at least one inch. Add ½ tsp salt and bring to a boil, then lower the heat to simmer, partially covered, until the potatoes are tender, about 15 to 20 minutes.
- Reserve 1 cup of the cooking water, then drain the potatoes. Remove the garlic, then return the potatoes to the pot. Dry the potatoes over medium heat, shaking the pan and stirring until the potatoes look floury and leave a film on the bottom of the pot.
- Use a hand masher to mash the potatoes in the pot until completely smooth.
- Using a wooden spoon, beat in the butter, and then beat in the hot milk in ¼-cup increments. If too thick, add a little of the cooking water until it reaches your desired consistency.
- Season with salt and pepper and enjoy!