Yukon golds make brilliant mashed potatoes, thanks to their balance of waxiness and starch. Because yellow potatoes are more flavorful than others, they don't need a lot of fat to taste rich. Mash them by hand just until creamy--overworking the potatoes will make them gummy.
Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Return potato to pan. Add milk and remaining ingredients; mash with a potato masher to desired consistency.
I went with two heaping cups and think that was the best strategy. One of the mistakes in this recipe (and it's actually right in the recipe itself) is that four cups of potatoes does not equal 2 pounds. I think the best bet is to err more towards the 2 pounds than four cups. Also, I subbed in 1 TBSP of sage for parsley since my GF hates parsley. Also, sage just seemed like it would work better. I think it was an upgrade.
Made this for a dinner party to serve alongside CL's Coq au Vin. Really quick, easy, and solid recipe for mashed potatoes that everyone enjoyed. Also easy to scale up to serve a larger group. This will be my go-to mashed potato recipe in the future! :)
How can they say this is a 10 minute recipe when the cooking time alone is 10 plus minutes? How about including the time to peel, dice and mash. It drives me crazy when sites say super quick and then don't include the real time it takes to cook a recipe.
Shame on you.
This was my first time home making mashed potatoes so I was pleasantly surprised at how well they turned out. I added in some garlic and substituted some garlic herb butter for the regular butter for more flavor. Very yummy, and I will probably make it again
I loved these potatoes. Easy and so delicious! I made with Cooking Light's chive green beans and it was perfect as they call for the same herbs. Served with stuffed chicken. Delish. Step-by-step photos on my blog: http://me-myself-and-pie.blogspot.com/2009/10/gruyere-arugula-and-prosciutto-stuffed.html