I over bought baby Yukon Gold potatoes. Could not resist them at the Farmer's Market, just dug up, clean and so tender. Plus, I already had some Dutch Gold I saw at Trader Joe;s. I had read a blogger's report on how she left the skin on baby potatoes, which she mashed, and how much her family loved them. So I did the same yesterday. I steamed my potatoes until tender, then added lots of good, organic, unsalted creamery butter, buttermilk and sour cream. Then a good dose of Himalayan sea salt and freshly ground black pepper, I used only a potato masher to do the mashing. This took no time at all. Oh my, this is a delightful method, so yummy and the skin adds extra flavor.
New to me, mashed potatoes with skins left on.....so good!
- Thread starter karennoca
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Aren't they the best? Sometimes I cook yukon golds that way, skin on, in cream and/or milk with
garlic and then mash. Really yummy! Red skinned potatoes work as well, and russets but russets are my least favorite, flavor-wise. Really like the yukon golds the most for this treatment.
garlic and then mash. Really yummy! Red skinned potatoes work as well, and russets but russets are my least favorite, flavor-wise. Really like the yukon golds the most for this treatment.
This is the recipe I use: Grainy Mustard Mashed Potatoes
but I don't always follow it to the letter. Sometimes I omit the mustard.
Grainy Mustard Mashed Potatoes
8 medium-sized Yukon gold potatoes, quartered, unpeeled
2 cups heavy cream
2 cups whole milk
4 cloves garlic, peeled and gently smashed
4 sprigs fresh thyme
1 bay leaf
Extra-virgin olive oil
2 tablespoons butter
1 tablespoon whole-grain mustard
Kosher salt and freshly ground black pepper
Add potatoes, cream, milk, garlic, thyme and bay leaf into a large saucepan and gently boil for 15 minutes until potatoes are just tender and the tip of a paring knife goes through with little resistance. Strain potatoes and reserve the cream mixture but discard the bay leaf, thyme stems and the garlic. Mash the potatoes and fold in the cream mixture until the potatoes are smooth and creamy. Fold in about a tablespoon of the olive oil, the butter, and the whole-grain mustard. Season with salt and pepper.
Source: Tyler Florence
http://www.foodnetwork.com/recipes/tyler-florence/grainy-mustard-mashed-potatoes-recipe/index.html
but I don't always follow it to the letter. Sometimes I omit the mustard.
Grainy Mustard Mashed Potatoes
8 medium-sized Yukon gold potatoes, quartered, unpeeled
2 cups heavy cream
2 cups whole milk
4 cloves garlic, peeled and gently smashed
4 sprigs fresh thyme
1 bay leaf
Extra-virgin olive oil
2 tablespoons butter
1 tablespoon whole-grain mustard
Kosher salt and freshly ground black pepper
Add potatoes, cream, milk, garlic, thyme and bay leaf into a large saucepan and gently boil for 15 minutes until potatoes are just tender and the tip of a paring knife goes through with little resistance. Strain potatoes and reserve the cream mixture but discard the bay leaf, thyme stems and the garlic. Mash the potatoes and fold in the cream mixture until the potatoes are smooth and creamy. Fold in about a tablespoon of the olive oil, the butter, and the whole-grain mustard. Season with salt and pepper.
Source: Tyler Florence
http://www.foodnetwork.com/recipes/tyler-florence/grainy-mustard-mashed-potatoes-recipe/index.html
Another favorite using unpeeled Yukon golds are the Individual Potato Gratins, at the link. So good
and a fun presentation.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=163311
and a fun presentation.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=163311
