yukon gold mashed potatoes
These Yukon Gold mashed potatoes are so creamy and flavorful with roasted garlic, butter, sour cream, and milk. With just a handful of ingredients, they are so easy to make. You can roast the garlic in advance and store it in an airtight container in the refrigerator. Reheat it in the microwave at 50% power for 20-30 seconds, then squeeze the heads into the pot of drained potatoes.
prep time
15 Min
cook time
45 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 bulb garlic
- 1/2 tablespoon olive oil
- 3 pounds yukon gold potatoes
- 1 tablespoon salt
- 5 tablespoons unsalted butter
- 1/2 cup sour cream
- 2/3 cup milk
- salt to taste
- freshly ground black pepper to taste
- fresh herbs for garnish
How To Make yukon gold mashed potatoes
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Step 1Preheat oven to 400 degrees F.
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Step 2Using a sharp knife, cut off the tip on the non-root end of the garlic bulb. Place the cut bulb on a small piece of aluminum foil on a baking sheet, cut side up, and drizzle with the olive oil.
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Step 3Roast the garlic for 35-40 minutes or until golden brown and soft when poked with a fork.
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Step 4Peel and cut the potatoes into large chunks. Add the potatoes to a large pot of cold water. Add the salt and bring the pot to a boil. Reduce the heat to a gentle boil and cook until the potatoes are fork tender, 15-20 minutes. Drain the potatoes well.
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Step 5Run the potatoes through a potato ricer if you have one, then return them to the hot pot. Skip this step if you do not have one.
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Step 6Add the butter, sour cream, and milk to the potatoes. Cover the pot to help the butter melt.
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Step 7Use a potato masher to blend the ingredients until smooth. Season with salt and pepper to taste. Garnish with fresh herbs,
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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