Yukon gold potatoes are a hybrid of the wild yellow South American potato and the the white North American potato. Potatoes make up 15 percent of the average Americans vegetable consumption. Half a cup of cooked potatoes yeilds about 68 calories, with one full potato consisting of 100 calories. Yukon gold potatoes also provide vitamin C and potassium, but are fat free, cholesterol free and low in sodium.
Step 1
Select your potatoes carefully, looking for ones that are dry, clean, smooth and firm.
Step 2
Melt butter in a stock pot, adding heavy cream slowly.
Step 3
Warm the mixture on medium-low heat, stirring continually to prevent scalding.
Step 4
Lower the heat to the low setting until you are ready to combine it with your potatoes, stirring occasionally.
Step 5
Peel your potatoes and cut each into four even quarters.
Step 6
Cook your potatoes in boiling water for 15 to 20 minutes and drain your potatoes in a colander.
Step 7
Place potatos on a cookie sheet and bake for three to five minutes in a convection oven or for five to eight minutes in a standard oven at 325 degrees F.
Step 8
Using a whisk or a whip attachment to your mixer, mash the potatoes on the low setting.
Step 9
Pour your warm butter and cream mixture into the potatoes, while whipping.
Step 10
Add salt and white pepper and increase the mixer speed to medium, whipping the potatoes until they are creamy.
Things You'll Need
- 3 lbs Yukon Gold potatoes, peeled and quartered
- 1½ tsp Kosher salt
- ½ tsp Ground white pepper
- 6 oz butter
- 1¼ cup half and half
- Stock pot
- Spatula
- Collander
- Cookie sheet
- Electric mixer
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