Best Garlic Yukon Gold Mashed Potatoes Recipes

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GARLIC YUKON GOLD MASHED POTATOES



Garlic Yukon Gold Mashed Potatoes image

Provided by Anne Burrell

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 5

2 pounds Yukon gold potatoes, washed and quartered
4 cloves garlic
Kosher salt
1 1/2 cups heavy cream, warm
1 stick cold butter, cut into 9 pats

Steps:

  • Place the potatoes and garlic in a large sauce pan. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea. TASTE IT! If the water is under seasoned at this point it will be hard to have a well seasoned end product. Bring the pot of water to a boil and cook until the potatoes are fork-tender, about 20 to 25 minutes. Drain the potatoes and garlic well and pass through a food-mill or ricer. DO NOT use a food processor or blender. It will result in a very sticky and rubbery end product.
  • While passing the potatoes, bring the heavy cream to a boil in a small saucepan. Once the cream has come to a boil remove from the heat.
  • While the potatoes are still hot add 1/3 of the cream and butter and stir vigorously into the potatoes. Repeat this process 2 more times until all of the cream and butter has incorporated. Taste the potatoes for seasoning and add salt, if needed. Serve immediately or cover with foil and keep warm in an oven on low heat.

MASHED YUKON GOLD POTATOES WITH GARLIC



Mashed Yukon Gold Potatoes with Garlic image

Make and share this Mashed Yukon Gold Potatoes with Garlic recipe from Food.com.

Provided by MirandaLee

Categories     Potato

Time 25m

Yield 8 serving(s)

Number Of Ingredients 5

3 lbs yukon gold potatoes
4 cloves garlic, peeled
1/2 cup skim milk
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cut potatoes into pieces (the smaller they are, the faster they will cook).
  • Place potatoes and garlic in a large saucepan.
  • Bring to a boil.
  • Cook on medium heat for 15 minutes, or until potatoes are tender.
  • Drain, but do not discard garlic.
  • Add remaining ingredients, and mash with a potato masher until smooth.
  • Add additional milk if necessary.
  • If desired, season with additional salt and pepper.

Nutrition Facts : Calories 156.8, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.3, Sodium 161.5, Carbohydrate 35.7, Fiber 3.1, Sugar 1.5, Protein 3.9

YUKON GOLD MASHED POTATOES WITH FETA AND GARLIC



Yukon Gold Mashed Potatoes with Feta and Garlic image

Give Yukon Gold mashed potatoes some added flair by incorporating feta cheese and garlic.

Provided by thedailygourmet

Categories     Mashed Potatoes

Time 35m

Yield 2

Number Of Ingredients 6

12 ounces Yukon Gold potatoes, peeled and cubed
2 tablespoons butter, divided
1 clove garlic, minced
ΒΌ cup milk
2 tablespoons crumbled feta cheese
salt and ground black pepper to taste

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes, reduce heat, and simmer until tender, 15 to 20 minutes. Drain in a colander.
  • Add 1 tablespoon butter to the same pot over medium-low heat. Add garlic and saute until golden, 1 to 2 minutes. Pour in milk and return potatoes to the pot. Add feta cheese and remaining butter.
  • Mash potatoes using a potato masher or electric mixer. Season with salt and pepper.

Nutrition Facts : Calories 278.6 calories, Carbohydrate 32.9 g, Cholesterol 41.4 mg, Fat 14.3 g, Fiber 2.8 g, Protein 6.1 g, SaturatedFat 9.1 g, Sodium 210.3 mg, Sugar 1.8 g

GARLIC YUKON GOLD MASHED POTATOES



Garlic Yukon Gold Mashed Potatoes image

I make these alot for my family and I never have to add butter because they already taste that way.

Provided by Nancy Allen

Categories     Potatoes

Time 30m

Number Of Ingredients 7

8 medium yukon gold potatoes, peeled and cubed
2 Tbsp milk (may need more)
1 Tbsp tube garlic paste (walmart in produce section)
salt & pepper, to taste
1/2 tsp fresh or dried, parsley for top of potatoes
pinch sweet paprika, sprinkled over top of potatoes
1/2 c sour cream, fat-free

Steps:

  • 1. In a large saucepan, filled 1/2 way with cold water. peel and cube potatoes and put in pot of water over medium-high heat. Cook until potatoes are tender but not mushy (about 20 minutes)
  • 2. Drain water and put potatoes back in saucepan. Add your milk and sour cream and beat with hand mixer just until blended. Then add the garlic paste, salt and pepper and mix just to blend. Add more milk, at this time if needed. Sprinkle parsley and paprika over the top of potatoes and serve hot.

GARLIC YUKON GOLD MASHED POTATOES MAKE AHEAD



GARLIC YUKON GOLD MASHED POTATOES MAKE AHEAD image

Categories     Potato     Side     Thanksgiving

Yield 4--6 servings

Number Of Ingredients 5

2 pounds Yukon gold potatoes, washed and quartered
6 (I increased it from 4) cloves garlic
Kosher salt
1 1/2 cups heavy cream
1 stick cold butter, cut into 9 pats

Steps:

  • Place the potatoes and garlic in a large sauce pan. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea. TASTE IT! If the water is under seasoned at this point it will be hard to have a well seasoned end product. Bring the pot of water to a boil and cook until the potatoes are fork-tender, about 20 to 25 mintes. Drain the potatoes and garlic well and pass through a food-mill or ricer. DO NOT use a food processor or blender. It will result in a very sticky and rubbery end product. While passing the potatoes, bring the heavy cream to a boil in a small saucepan. Once the cream has come to a boil, remove from the heat. While the potatoes are still hot add 1/3 cup of the cream and butter and stir vigorously into the potatoes. Repeat this process 2 more times until all of the cream and butter has incorporated. Taste the potatoes for seasoning. Serve immediately or refrigerate overnight. To reheat: Take potaotes out of refrigerator 3 1/2 hours before serving. Put potatoes in crockpot and cook on low for 3 hours. Wrap crockpot cover in a tea towel.

GARLIC YUKON GOLD MASHED POTATOES 2



Garlic Yukon Gold Mashed Potatoes 2 image

Provided by Anne Burrell

Categories     side-dish

Time 40m

Yield 2 to 3 servings

Number Of Ingredients 5

1 pound Yukon gold potatoes, washed and quartered
2 cloves garlic
Kosher salt
1/2 to 3/4 cup heavy cream
1/2 stick cold butter, cut into 3 pats

Steps:

  • Place the potatoes and garlic in a saucepan. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea. TASTE IT! If the water is under seasoned at this point it will be hard to have a well-seasoned end product. Bring the pan of water to a boil, reduce to a simmer and cook until the potatoes are fork tender, 15 to 20 minutes. Drain the potatoes and garlic well and pass through a food mill or ricer. DO NOT use a food processor or blender. It will result in a very sticky and rubbery end product. While passing the potatoes, bring the heavy cream to a boil in a small saucepan. Once the cream has come to a boil, remove from the heat. While the potatoes are still hot, add one-third of the cream and 2 pats of the butter and stir vigorously into the potatoes. Repeat this process two more times until all of the cream and butter has been incorporated. Taste the potatoes for seasoning, and add salt if needed. Serve immediately or cover with foil and keep warm in an oven on low heat.

MASHED YUKON GOLD POTATOES WITH GARLIC AND CHIVES



MASHED YUKON GOLD POTATOES WITH GARLIC AND CHIVES image

Categories     Potato

Yield 10 - 12 people

Number Of Ingredients 6

5 lb potatoes cut into large chunks
6 T unsalted butter
12 large garlic cloves
1 1/2 C whole milk
1/2 C fresh chopped chives
Fresh ground White pepper

Steps:

  • Put cut potatoes into salted water and bring to a boil over med heat and reduce to med - low heat for 30 min. Stir occasionally Drain and reserve about 1 cup liquid. In mean time roast garlic and melt butter and heat milk. Mash potatoes and add liquids. Stir until creamy DONT OVER MIX!!!

YUKON GOLD GARLIC MASHED POTATOES



YUKON GOLD GARLIC MASHED POTATOES image

Categories     Potato     Side

Number Of Ingredients 5

5 lbs. peeled Yukon Gold potatoes, cut into pieces
2T blanched garlic cloves
1C heavy cream
1/2 lb. melted butter
Salt and Pepper to taste

Steps:

  • To blanch garlic cloves, boil in water for 2 minutes and drain. Repeat process two more times, then cover with 2T olive oil and simmer for 20 minutes. Allow to cool. Boil potatoes until they are fork tender. Strain and mash potatoes, and mix in remaining ingredients. Add salt and pepper to taste.

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