Thanksgiving In Nalls’
Kitchen!
7310 Beulah Street, Franconia, VA 22315
(703) 971-4068 ~ info@nallsproduce.com
Garlic Yukon
Gold Mashed Potatoes
Ingredients:
2
lbs Yukon Gold potatoes, washed, peeled and quartered
4
cloves garlic, minced
Olive
oil
1
½ cups heavy cream, warmed
8
Tbsp unsalted butter
Kosher
salt
Ground
black pepper, optional
Place
the potatoes and in a large sauce pan. Cover with 1 to 2 inches cold water and
season generously with salt. 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.
Meanwhile, sauté the minced garlic in a little bit
of olive oil for about 1-2 minutes, just until the garlic is fragrant, and take
care to not burn it. Cooking the garlic
first will get rid of any bitey or bitter taste that’s found in raw garlic.
Drain the potatoes well and stir in the cooked
garlic. Bring the heavy cream and butter
to a boil in a small saucepan, and once it has begun to simmer and butter is
fully melted into the cream, remove from heat.
Pour
1/3 of the cream and butter mixture over the hot potatoes, and using a hand
mixer, beat until the cream and butter are incorporated. Repeat with remaining 2/3 of the cream
mixture until potatoes are perfectly smooth and creamy.
Season
with salt and pepper (optional), to taste.
Serve immediately or cover with foil and keep warm in a low temperature
oven.
No comments:
Post a Comment