Recipe by The FruitGuys
INGREDIENTS
Yukon Gold potatoes
Butter
Cream, half-and-half, or milk
Salt and pepper to taste
PREPARATION
- Scrub potatoes and cut into 1- or 2-inch chunks (peels are optional). Place in a pot, cover with water, and bring to a boil.
- Reduce heat to a simmer, and cook until fork tender, 10–15 minutes or so, depending on size of chunks (don’t overcook!).
- Drain potatoes and place in a mixing bowl. For every 2 cups of cooked potatoes, add in 1–2 teaspoons of butter and 1–2 tablespoons of whole cream, half-and-half, or milk. Press through a potato ricer, mash manually, or use an electric mixer until desired consistency is reached.
- Season with salt and pepper to taste, and serve hot.
Serves 2–3. Prep time, 5–10 minutes; cook time, 15–20 minutes.
Cook’s note: To make this dish vegan, omit butter and substitute olive oil for cream or milk and cut quantity in half. Leaving the skins on maintains many nutrients and adds texture to your potatoes. Also delicious with roasted garlic and chives or other fresh chopped herbs mixed in.