32 minutes
Crafting the perfect creamy buttered Yukon Gold mash is all about mastering the simple details. Follow these carefully articulated steps to bring a touch of homely comfort to your dining table.
Yukon Gold Potatoes, peeled and sliced 1/2 inch thick
0 lb
to taste
to taste
Half-and-Half, warmed
cups
Unsalted Butter, melted
tablespoons
1. Potato Prep
In a large saucepan, combine the sliced potatoes and 1 tablespoon of salt. Add enough water to cover the potatoes by 1 inch and set the saucepan over high heat. Bring the water to a boil, then reduce the heat to medium. Allow the potatoes to simmer for 18 to 22 minutes, or until a paring knife can be easily inserted and removed from the potatoes, indicating they are tender.
2. Warm the Mix
While the potatoes are cooking, take a 2-cup liquid measuring cup and combine the half-and-half with the unsalted butter. Cover and microwave the mixture for about 2 minutes, or until the butter has melted and the mixture feels warm to the touch.
3. Mash and Mix
Once the potatoes are tender, drain them thoroughly. Return the drained potatoes to the saucepan and place over low heat. Stir continuously for about 30 seconds to ensure the potatoes dry out completely. Take the saucepan off the heat. With a potato masher, mash the potatoes until they are smooth and free of lumps. Gently stir in the warm half-and-half and butter mixture. Add 3/4 teaspoon of salt and 1/2 teaspoon of pepper, or season further to your preference. Mix until the ingredients are fully incorporated and the mash is creamy and velvety.
Fold in crumbled cooked bacon, chopped green onions, and shredded cheese. Top with a dollop of sour cream and a sprinkle of chives.
Roast garlic cloves in the oven until they're soft, and mash them into the potatoes along with fresh herbs like rosemary, thyme, or chives.
Fold in truffle oil or finely grated truffle for a luxurious, umami-rich version.
. Crisp up some bacon, crumble it, and fold it into your mash for a salty, savory element that's hard to resist.
. Roast a head of garlic until the cloves are caramelized and soft, then squeeze the paste into your mash. This will add a sweet and mellow garlic flavor that's less intense than raw or sautéed garlic.
Yukon Golds are the gold standard for a creamy mash due to their buttery flavor and perfect starch content. Select potatoes that are roughly the same size for even cooking.
After draining, return the potatoes to the hot pot to evaporate excess moisture. This step is crucial for a creamy mash without wateriness.
Use high-quality butter and warm it with your cream. Introduce butter in small pats, mashing to incorporate fully before adding liquid for a perfect texture.
Start in cold, well-salted water and bring to a gentle boil, then simmer. Cook until tender but not falling apart to avoid a gummy texture.
Be generous with salt to bring out the flavor of the potatoes. Taste and adjust as needed, and consider a pinch of white pepper for a subtle taste without black specks.
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