Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, yukon gold roasted garlic mashed potatoes. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Believe it or not, there's an art even to making something as simple as mashed potatoes. The texture of yukon gold potatoes is so creamy that I'll never use russet potatoes in my mashed potatoes again. I always add garlic in my mashed potatoes for flavor.
Yukon Gold Roasted Garlic Mashed Potatoes is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Yukon Gold Roasted Garlic Mashed Potatoes is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook yukon gold roasted garlic mashed potatoes using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Yukon Gold Roasted Garlic Mashed Potatoes:
- Make ready 2 pounds potatoes – peeled and cut into 1” dice
- Make ready Add water one inch to cover peeled potatoes
- Make ready 1 teaspoon salt add to the cold water and potatoes for cooking
- Make ready 4 ounces milk or half and half or heavy cream
- Take 2 ounce butter
- Prepare 1/2 head roasted garlic, smashed to a paste
- Make ready To taste salt and pepper – to taste
Yukon Gold Mashed Potatoes with Roasted Garlic and Buttermilk. Roasted garlic, tangy buttermilk, and chicken stock pack a lot of flavor into these low-fat mashed potatoes. Boiled Yukon Gold potatoes are whipped with evaporated skim milk and oven roasted shallots in this recipe from the American Diabetes Association. Roasted shallots and fresh thyme give these potatoes an added depth of flavor.
Steps to make Yukon Gold Roasted Garlic Mashed Potatoes:
- Place garlic in a small oven proof pan/ bowl and put 2 ounces of oil in the pan cover with foil tightly.( I like to cut through the center of the head of garlic.Roast in oven till soft, approx. 15 -25 minutes at 350 degrees F. It should be soft, tender, and very lightly brown. Take out from the oil and take off the skins and smash up to add later
- Peel potatoes and cut into 1” dice- consistent size is most important. Place in sauce pan and cover by one inch with cold water add salt to taste slightly salty Bring the potatoes to a boil and turn down to a simmer –cook until they are tender. About 20 -25 minutes
- Test the potatoes for doneness before draining
- Place cooked potatoes in a kitchen aid mixer or a large bowl with a hand mixer. Add the roasted garlic, milk and butter to the potatoes. Whip until fluffy, over whipping will cause them to become gummy-rubbery. Adjust seasoning as needed
This recipe is from The WEBB. I thought I'd give the recipe page a little update with a few more This recipe is ideal for those days when you might want to skip the baked potato or the mashed potatoes laden with butter. Place potatoes and garlic in a large saucepan. Drain, but do not discard garlic. Add remaining ingredients, and mash with a potato masher until smooth.
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