Garlicky mashed yukon gold potatoes

Yield: 4 Servings

Measure Ingredient
6 \N Yukon Gold potatoes, scrubbed, not peeled
3 \N Russet potatoes, peeled
⅓ cup Whole garlic cloves, peeled
1 cup Whipping cream
½ cup Unsalted butter
\N \N Salt and freshly ground black pepper, to taste

Cut potatoes into 2 to 3-inch chunks. Place potatoes and garlic in large saucepan; cover with salted water. Heat to a boil, cover, reduce heat and simmer 30 minutes or until potatoes are tender. Drain potatoes and garlic; dry potatoes for 1 minute in pan over low heat. Heat cream and butter to scalding (180°F). Place potatoes and garlic in large mixer bowl and blend (or mash by hand or use potato ricer). Gradually add hot cream mixture while whipping potatoes. Season potatoes with salt and freshly ground black pepper.

4 servings. Source: Zinfandel Restaurant - Chicago IL Downloaded from , Recipes of America, Milwaukee PBS

MCBuster formatted by Gail Shermeyer <4paws@...> on Mar 25, 1997 Recipe by: , Recipes of America Posted to MC-Recipe Digest V1 #558 by 4paws@... (Shermeyer-Gail) on Apr 08, 1997

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