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Stovetop Yukon Gold Mashed Potatoes
Naturally buttery Yukon golds are the secret to these incredibly smooth mashed potatoes. A simple blend of half-and-half and melted butter provides the rich liquid base you'll need to bring everything together. Passing the hot potatoes through a ricer guarantees a light, fluffy texture without any dense lumps. They're a reliable side dish that pairs beautifully with roasted meats or a simple pan sauce.
Equipment
- Stovetop
- Saucepan
- Microwave
Ingredients
- 2 pounds Yukon gold potatoes, peeled and cut into halves
- salt
- ¾ cup half-and-half or light cream
- 3 tablespoons butter, cut up
Instructions
- 1Place the potatoes in a large pot and cover them with cold water by about an inch. Add one and a half tablespoons of salt, partially cover the pot, and bring the water to a simmer over high heat. Starting with cold water ensures the potatoes cook evenly from edge to center.
- 2Remove the lid and let the potatoes simmer for 20 to 25 minutes. Stir them occasionally until they're very tender but still holding their shape.
- 3Combine the half-and-half and butter in a glass measuring cup. Microwave the mixture on high for about one minute until the butter completely melts.
- 4Drain the potatoes thoroughly and return them to the warm pot. Pass the potatoes through a ricer or mash them manually to break them down completely while they're still hot.
- 5Pour the warm butter mixture and a half teaspoon of salt over the potatoes. Stir gently to incorporate air for a light, lump-free finish. Don't overmix, or the potatoes will turn gummy.
Notes
- Technique: Using a potato ricer incorporates air into the potatoes as they're pressed, resulting in the lightest texture possible without any lumps.
- Make ahead: You can peel and cube the potatoes up to a day in advance. Store them submerged in cold water in the fridge to prevent browning.
- Reheat: Warm gently on the stove over low heat, adding a splash of milk or half-and-half to restore their creamy texture.
Recipe Details
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