MASHED YUKON GOLDS WITH BUTTERMILK
Provided by Food Network
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Peel a thin strip around the center of each potato. Place the potatoes in boiling water to cover. Cook until very tender (time will vary according to size of potatoes). When potatoes are done, remove from water and holding each potato on each end with a towel, slip off skins. Mash with potato masher or potato ricer. Drain water from pot in which potatoes cooked, place pot over low heat and add mashed potatoes.
- While potatoes are heating and drying, combine the two milks in a saucepan over low heat. Warm for a minute or so.
- Add most of the combined milks to the mashed potatoes. Whip rapidly with a wire whisk. Add more milk if a thinner consistency is desired. Season to taste with salt and pepper. If using goat cheese, stir in gently with a fork. Serve immediately.
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thahouse offood
[email protected]These mashed potatoes were a bit bland for my taste.
Bidhan Das
[email protected]I'm not a big fan of mashed potatoes, but these were really good. The buttermilk added a nice flavor.
Sanjive Basaula
[email protected]I made these mashed potatoes for Thanksgiving dinner, and they were a huge success. Everyone loved them!
emira chaabane
[email protected]These mashed potatoes were delicious! I used fresh herbs from my garden, and they really made a difference.
Scully skeleton
[email protected]I've tried many mashed potato recipes, but this one is definitely my favorite. The Yukon Golds are so creamy and flavorful, and the buttermilk gives them a unique twist.
Waleeyat Opeyemi
[email protected]These mashed Yukon Golds with buttermilk were a hit at my dinner party! The buttermilk added a lovely tanginess that complemented the richness of the potatoes. Everyone raved about them.