MASHED YUKON GOLD POTATOES
Steps:
- Put the potatoes in a large pot and add water to cover. Salt the water, bring to a boil over medium heat, and then reduce the heat to medium-low. Cover and simmer, stirring once or twice, until the potatoes are tender when pierced with a fork, about 30 minutes. Drain, reserving about 1/2 cup of the cooking liquid. While the potatoes are cooking, in a small saucepan over low heat, melt 2 Tablespoons of the butter. Add the garlic and sauté just until it turns opaque, 1-2 minutes. Do not let it brown. Set aside. Pour the milk into a small saucepan. Place over medium-low heat and gently bring to a simmer. Set aside and keep warm. Return the potatoes to the pot and place over low heat. Mash thoroughly with a potato masher. Using a wooden spoon, gradually stir in 3/4 cup of the hot milk, the remaining 4 Tablespoons butter, the sautéed garlic, and the chives. Add the remaining milk and, if necessary, the reserved cooking liquid, adding just enough for the desired consistency. Stir until light and fluffy. Do not over mix or the potatoes will turn gummy. Season to taste with salt and pepper.
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