Low-Fat Yukon Gold Mashed Potatoes
Creamy Yukon Gold Garlic Mashed Potatoes are a comforting and flavorful side dish that is sure to impress your family and friends. Made with tender Yukon Gold potatoes, aromatic garlic, and rich butter, these mashed potatoes have a velvety texture and a deliciously creamy taste. Whether you prefer to use a food mill or a mixer, this recipe provides step-by-step instructions for achieving the perfect consistency. Serve these luscious mashed potatoes as a cozy addition to any meal and enjoy the heartwarming goodness in every bite.
— Constant Cookbook
Ingredients
- 2 lb. Yukon Gold potatoes, peeled and cubed
- 4 garlic cloves
- 1 bay leaf
- 1 cup 1-percent-fat milk
- 1/4 tsp. kosher salt
- 2 Tbs. unsalted butter, melted and kept warm
Instructions
- Place the potatoes, garlic and bay leaf in a large saucepan with water to cover by about 2 inches. Bring to a boil over high heat, reduce the heat to medium-low, cover and simmer until the potatoes are tender when pierced with a knife, about 15 minutes. Drain the potatoes and discard the bay leaf.
- <b>By food mill or ricer:</b> Transfer the potatoes to a ricer or a food mill fitted with a medium disk, place it over the saucepan and push the plunger or rotate the handle to puree the potatoes. Add the milk.
- <b>By mixer:</b> Return the potatoes to the saucepan with the milk. Using a handheld electric mixer on high speed, beat the potatoes until smooth; take care not to overbeat or they will become gummy.
- Using a wooden spoon, stir the pureed potatoes over low heat until thickened. Stir in the salt.
- Spoon the potatoes onto individual plates. Drizzle 1 1/2 tsp. of the butter over each serving. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma, <i>Essentials of Healthful Cooking</i>, by Mary Abbott Hess, Dana Jacobi &amp; Marie Simmons (Oxmoor House, 2003).
Yield
Serves 4.
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