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     Gold Mashed Potatoes

 



Above: Gold Mashed Potatoes made with Yukon Gold spuds.

 

Ingredients
6 large Yukon Gold potatoes

1/2 stick of butter
1/4 - 1/2 cup milk or cream
1/2 teaspoon salt
1/2 teaspoon black pepper
water

Utensils and Supplies
large stock pot
colander
potato masher
large mixing bowl
chef knife
fork
table knife


Above: Rinse and peel the potatoes.



Above: Chop the potatoes into smaller segments, place the potatoes in the pot and fill with water so that the potatoes
are just covered.



Add salt to water.  Place pot on stove burner at medium-high heat.



Above: Bring the pot to a rolling boil and cook potatoes until they can be easily pierced with a fork.



Drain potatoes in a colander.


Above: When potatoes have drained transfer them to a large mixing bowl.


Cut 1/2 stick of butter into several pats.


Add butter pats to potatoes.


Use a metal potato masher and mash the butter and potatoes together.


Above: Potatoes and butter thoroughly mashed.



To make the potatoes creamier, add a small amount of milk or cream.


Use the masher to blend the milk/cream into the potato mixture.  Add more milk/cream in small amounts until you reach
the consistency of your preference.  Do not add too much liquid or you'll have thick potato soup.



Above: We like our mashed potatoes with a stiff consistency.


Add black pepper and stir.



Potatoes are best served immediately while warm and can be easily reheated in the microwave oven.


KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com
GOLD MASHED POTATOES

Ingredients
6 large Yukon Gold potatoes
1/2 stick of butter
1/4 - 1/2 cup milk or cream
1/2 teaspoon salt
1/2 teaspoon black pepper
water

Utensils and Supplies
large stock pot
colander
potato masher
large mixing bowl
chef knife
fork
table knife

Rinse and peel the potatoes.  Chop the potatoes into smaller segments, place the potatoes in the pot and fill with water
so that the potatoes are just covered.  Add salt to water.  Place pot on stove burner at medium-high heat.  Bring the pot
to a rolling boil and cook potatoes until they can be easily pierced with a fork.  Drain potatoes in a colander.  When
potatoes have drained transfer them to a large mixing bowl.  Cut 1/2 stick of butter into several pats.  Add butter pats
to potatoes.  Use a metal potato masher and mash the butter and potatoes together.  To make the potatoes creamier,
add a small amount of milk or cream.  Use the masher to blend the milk/cream into the potato mixture.  Add more
milk/cream in small amounts until you reach the consistency of your preference.  Do not add too much liquid or you'll
have thick potato soup.  Add black pepper and stir.  Potatoes are best served immediately while warm and can be
easily reheated in the microwave oven.


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