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Recipe from: Jake Dawson
Servings: 6 to 8
Never let anyone watch you make mashed potatoes. All they'll do is complain about how much butter and other junk you put in it. They'll complain about how unhealthy it is. You'll be a lot happier, and your food will taste a lot better if you put what YOU want in your dishes!
2 pounds Yukon gold or cobbler potatoes
4 whole cloves garlic, peeled
1 ½ cups whole milk
½ cup sour cream
8 tablespoons (1 stick) butter, cubed
Peel potatoes and slice into quarters. Place potatoes in a large pot with a cover and fill with cold, salted water. Add the garlic cloves and bring water to a boil. Boil uncovered for approximately 20 to 25 minutes until the largest slices of potatoes are fork tender. Drain and set potatoes aside. In a small pan, slowly bring the milk and sour cream to a boil, then immediately set aside. Mash the potatoes and garlic and place back into large pot. Set on stove at low temperature. Gradually add warmed milk to potatoes while using a hand mixer to blend. Beat until smooth and creamy. Using a wooden spoon stir in the butter. Once the butter is completely melted, remove potatoes from pot and immediately place in serving bowl. Serve hot.
You may add a pinch of nutmeg to the potatoes with salt and pepper to taste.
Reserve a few slices of butter to place on potatoes in the serving bowl so that the butter will melt in front of your guests.
Yukon Gold potatoes are a relatively new variety to consumers and has a yellow to golden skin color with an excellent texture for boiling and mashing. Sir Walter Raleigh cultivated the humble potato at his home in Ireland, convincing the Irish and the rest of Europe that the potato was not poisonous, but quite fit for human consumption.