The yellow flesh of Yukon Gold potatoes gives them a buttery flavor that makes these potatoes a healthy choice for mashing. You don’t even need to peel them. You can cook these Canadian-born favorites in their skins to retain their nutrients, including potassium, vitamin C and fiber, and for a quicker prep time. Because of their natural moistness, Yukon Gold potatoes require minimal amounts of milk and butter, or you can give them an Italian twist by skipping these traditional ingredients in lieu of garlic, olive oil and Parmigiano-Reggiano cheese.
Boil the potatoes. Rinse your Yukon Gold potatoes under cold running water and wash them with a vegetable brush. Cut the unpeeled potatoes into large chunks and place them in a large saucepan. For extra flavor, add two peeled cloves of garlic. Fill the saucepan with enough cold water to cover the potatoes by about 1 inch. Add salt and bring the water to a boil. Once the water boils, lower the flame and simmer, partially covered, for about 15 to 20 minutes. Check for doneness with a fork or metal skewer. The potatoes should be tender.
Drain the potatoes, retaining some of the boiled water on the side to moisten them with during mashing as needed.
Return the potatoes to the pan.
Shake the pan over medium heat to dry the potatoes for about one minute.
Mash the potatoes with your favorite masher.
Blend in butter to taste. You may need less than expected for these already buttery potatoes. As an alternative to butter, heat olive oil in a medium skillet and sauté garlic in it until golden. Stir the mixture into your mashed potatoes, top with Parmigiano-Reggiano cheese and omit the following step.
Warm your milk on the stove or in a microwave. Use about 1/2 c. per lb. of potatoes. Add sour cream if you wish. Once you have mashed all of the lumps out of your potatoes, add the warm milk and incorporate it until you reach the consistency you like.
Add salt and pepper to taste.
Serve the potatoes immediately or keep your mashed potatoes warm in the top of a double boiler until you are ready for them.
Things You'll Need
Garlic cloves, optional
Olive oil, optional
Parmigiano-Reggiano cheese, optional
Freshly ground black pepper
When buying, choose smooth, firm potatoes and avoid those with a green tinge, which may contain a bitter flavor.
Store raw potatoes in a cool, dry place separate from your onions, apples and pears to prevent early spoiling.
Melt butter in a medium skillet and add chopped shallots. Cook until shallots begin to brown and add to your mashed potatoes.
Add fresh parsley, rosemary, thyme or scallions to the potatoes before serving.