Anne Burrell's Garlic Yukon Gold Mashed Potatoes |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Made these las night with meatloaf and they are delicious. Phil raved about them...So light and fluffy.... Ingredients:
2 lbs yukon gold potatoes,washed and quartered |
4 cloves garlic |
kosher salt |
1-1/2 c heavy cream,warm(i used non-fat half and half and 1% milk combination) |
1 stick cold butter,cut into 9 pats |
Directions:
1. Place potatoes and garlic in large saucepan. Cover with 1-2 cold water and season generously with salt.The water should taste like the sea.. Taste it! If water is underseasoned at this point it will be hard to have a well seasoned end product.
2. Bring the pot of water to boil and cook until potatoes are fork-tender,about 20 to 25 mins. Drain the potatoes and garlic well and pass through food mill or ricer(I used potato masher,worked great) Do not use food processor or blender. It will resulyt in sticky,rubbery end product.
3. While passing potatoes,bring cream or milk to boil in small saucepan. Once it comes to boil,remove from heat.
4. While potatoes are still hot,add 1/3 of the cream and butter and stir vigourously into potatoes. Repeat process 2 more time till all butter and cream is incorporated. Taste for seasoningand add salt,if needed. Serve immediately or cover with foil and keep warm in low oven on low heat...
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