I’ve never met anyone who doesn’t like mashed potatoes, an all-American dish that is nostalgic and satisfying. Yukon Gold potatoes have a buttery aroma and a rich, creamy flavor, while roasted garlic adds a sweet flavor that is less aggressive than that of raw garlic. These are great with Pan-Roasted Half Boneless Chicken with Sautéed Escarole (page 140).
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Put the potatoes in a large pot, cover with cold water, and add 1 tablespoon salt. Bring to a boil over medium heat, then reduce the heat so the water simmers gently. Cook until there is no resistance when a fork is inserted into the potatoes, about 20 minutes.
Step 2
Warm the milk in a small pot over low heat.
Step 3
Drain the potatoes and, while they’re hot, pass them through a food mill or potato ricer into a large mixing bowl. (If you do not have a ricer or food mill you can use a potato masher, but the potatoes won’t be as fluffy.) Add the milk, butter, and garlic puree, stirring with a wooden spoon to blend into the potatoes; season with 1 teaspoon salt and the pepper. Feel free to add more milk to achieve the consistency that you like. Cover and keep the potatoes warm until ready to serve.
