Recipes › Yellow Potato › Garlic Mashed Yellow Potatoes
Garlic Mashed Yellow Potatoes
The gold standard of mashed potatoes — Yukon Gold and similar yellow-fleshed varieties have a naturally buttery, creamy flesh that puts regular mash to shame. Their lower starch content means they stay silky without turning gluey. Roasted garlic takes them from great to unforgettable.
Yellow Potato is usually ready June to July. More yellow potato recipes, or see what to sow this month where you are.
Ingredients
- 3 lbs yellow potatoes, peeled and cut into 2-inch chunks
- 6 tbsp butter, softened, divided
- ¾ cup heavy cream, warmedWhole milk for lighter version
- 6 cloves garlic, roasted (wrap in foil with oil, 400°F for 40 min)2 raw garlic cloves, simmered with potato
- ¼ cup sour cream (optional)
- 1½ tsp salt
- ½ tsp white pepperBlack pepper works
- 2 tbsp fresh chives, for garnish (optional)
Contains: milk.
Method
- Cover potato chunks with cold salted water in a large pot. Bring to a boil and cook for 18 to 20 minutes until very tender when pierced.About 22 min
- Drain potatoes thoroughly. Return to the dry hot pot and shake over low heat for 1 minute to steam off excess moisture.About 2 min
- Squeeze roasted garlic cloves from their skins into the pot. Add 4 tbsp butter and mash until smooth.About 3 min
- Fold in warm cream and sour cream. Add remaining butter. Season with salt and white pepper. Do not overmix.About 3 min
- Transfer to a serving bowl. Make a well in the center and place remaining cold butter in it to melt. Garnish with chives.About 2 min
Tips
- Start potatoes in cold water, not boiling — they cook more evenly
- Steaming off moisture after draining prevents watery mash
- Yellow potato flesh is creamy on its own — don't feel obligated to add as much butter as the recipe suggests
Ring the changes
- Add 4 oz cream cheese for extra tangy richness
- Stir in 1/2 cup grated Parmesan and serve topped with crispy shallots
Keeping it
Refrigerate for up to 4 days. Reheat gently with a splash of cream, stirring frequently.
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