Mashed Yukon Gold Potatoes
by Susie Middleton
- 4 lbs. Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
- 1 Tbsp. plus 1 tsp. kosher salt
- 10 Tbsp. unsalted butter, at room temperature Cloves from 2 heads roasted garlic
- 1 1⁄4 cups heavy cream, at room temperature
In a large Dutch oven or other large, wide cooking pot, combine the potatoes, 1 tbsp. kosher salt, and enough cold water to cover the potatoes by about 2 inches. Bring the water to a boil, reduce to a simmer, and cook until the potatoes are tender, a total of about 25 to 30 minutes.
Drain the potatoes in a colander and return them to the cooking pot over very low heat. toss the potatoes around for a few seconds to dry them of excess moisture. add all of the butter, the garlic cloves, 1 tsp. kosher salt, and 3⁄4 cup of the heavy cream. Using a hand masher and moving around the pot in a clockwise manner, mash the potatoes until they are coarsely mashed. Continue adding cream and mashing until the potatoes are mostly smooth. They will have a creamy texture with just a slight chunkiness and yummy bits of skin and garlic throughout. Towards the end of mashing, try using a heatproof spatula to smooth the potatoes out a bit and to arrange them in a serving bowl. Serve hot right away.