Around here, I am known for these potatoes, and killer gravy. Which makes sense, as those are my favorite foods.
No matter what your style is, I believe almost everyone can agree that mashed potatoes is one of the best carbs on the planet.
I do get asked what it is about my recipe that makes it special, and to be honest; the kind of potatoes used makes a huge difference. Russet is the traditional type, and while I won’t slam them; I prefer Yukon Gold Potatoes for a few different reasons.
Another ‘point of contention’ between mashed tater recipes is the consistency. Completely smooth? Thick and chunky? Should they be almost pudding like, or thicker like a good blob of whipped cream?
- 8 large Yukon Gold potatoes
- 3 cloves Roasted Garlic
- 1 small Sweet Yellow Onion, sliced
- 1 tablespoon Extra Virgin Olive Oil
- 1½ cup Chicken or Vegetable Broth, warmed
- 1 stick Unsalted Butter
- ½ each, Sour Cream and Cream Cheese
- ½ cup Grated FRESH Parmesan/Romano Cheese Blend
- ½ cup Chopped Fresh Chives
- Freshly Ground Black Pepper & Sea Salt to taste
- I 'boiled' the yukons in the crockpot this year, and it worked wondefully, freeing up some time to relax (and blog!)
- Preheat oven to 375 degrees F.
- Wash and quarter potatoes, keeping them immersed in cold salted water as you work.
- Toss garlic cloves in Extra Virgin Olive Oil and set on baking sheet, roast until garlic has turned golden brown, about 20 minutes.
- Meanwhile, brown 2 tablespoons butter in skillet, add onions and saute until caramelized. Let cool.
- Put potatoes in a large pot filled with cold, lightly salted water and cover with a lid. Bring pot to a boil over a high heat and then reduce to medium boil for 15 to 20 minutes, or until potatoes are easily pierced with a fork.
- Drain potatoes through a colander.
- Remove roasted garlic from oven and using the flat side of a chef's knife, crush the garlic, added cooled onions and chop together very finely.
- Transfer the potatoes and garlic to an electric stand mixer fitted with a paddle and mix at low speed to break up potatoes.
- Slowly add the butter, sour cream, cream cheese, and grated Parmesan blend.
- Scrape down the side of the bowl and beat in broth (As needed), sea salt, pepper and chives - continually adjusting seasoning to taste.
- Serve warm, with or without gravy.
Yukon Gold potatoes are an early bearing variety that produce somewhat flattened globular shaped tubers. With golden yellow-brown skin that has shallow eyes and a distinctive moist, yellow and waxy flesh. Even when cooked the Yukon Gold potato will retain its signature golden hue. The flesh takes on a creamy consistency and a rich buttery flavor when cooked.
If you’ve made this recipe; I’d love to see a picture!
Just tag it with #EmmmmerzEatz and I’ll re-share!