Tuesday, May 10, 2011

Yukon Gold Mashed Potatoes

I've been posting about our Easter meal for about a week now. It's about time to wrap it up! I posted about the red velvet cake and the turkey and stuffing. The last item to post about is the Yukon gold mashed potatoes. I have a real weakness when it comes to this dish. They are so good and I can't get enough of them. I will eat them for days after Phily makes them (like every meal!). The batch he made for Easter was perfect - they were smooth, creamy and buttery. 

Yukon Gold Mashed Potatoes
Source: inspired and adapted from Uncle Kevin's recipe
Servings: 15-20 (depending on how many mashed potato lover's you have!)

1 five pound bag Yukon gold potatoes
1 pint heaving whipping cream, room temperature
4 sticks unsalted butter, softened
Salt to taste

Peel and wash potatoes. Cut potatoes into cubes. Add a pinch of salt to water. Boil until soft. Drain water and transfer pot to stove top. Stir over low heat until potatoes are dry (1-2 minutes). Transfer potatoes to mixer. Add softened unsalted butter. Mix until incorporated. Add room temperature heavy whipping cream. Mix until incorporated.  Add salt to taste.

Step by Step

Peel, wash and cut potatoes. Helpful Hint: be sure to wash potatoes really well. You want to wash away the starch so you won't have a gummy texture.

Boil potatoes, drain water, transfer pot to stove top and stir over low heat. Helpful Hint: cooking the boiled and drained potatoes over low heat helps further evaporate any excess moisture.

 Transfer potatoes to mixer and add butter...


 and salt until fully incorporated.

Don't you just want to dive in the bowl and eat them up!?!?! I could be a little mashed potato obsessed.

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