Creamy Mashed Yukon Gold Potatoes

Creamy Mashed Yukon Gold Potatoes
Photo by Scott Phillips


  • Freshly ground black pepper
  • 2 cloves garlic, peeled
  • Kosher salt
  • 1 cup milk, hot but not boiling
  • 3 tablespoons unsalted butter, softened
  • 1-¾ to 2 pounds yellow-fleshed potatoes, peeled and cut into large chunks (1-½ to 2 inches)

Put the potatoes and garlic in a large saucepan and cover with cold water by at least an inch. Add a generous 1/2 teaspoon salt and bring to a boil. Lower the heat to maintain a steady simmer, cover the pot partially, and cook until the potatoes are quite tender when tested with a metal skewer, 1...

View full recipe at Fine Cooking


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