Yes, I promised a post about mashed yukons. So here it is.
Why yukons instead of russets? Russets are meant to be baked. They’re too mealy for creamy mashed potatoes. They’re really not that flavorful in my opinion. Their skins are divine. But then it would be called mashed potato skins. Not what we’re looking for.
Cut your yukons into one inch slices. Don’t peel. Add hot water and a good dose of kosher salt. Bring to a good simmer but don’t boil. Add 4 or 8 peeled cloves of garlic. Or not. Strain when they’re fork tender.
Now. This it the important part. Do. Not. Overmix. Even tasty yukons will turn gummy if you over mix them. Don’t do it.
Stand mixers are great for this purpose. Smash ‘em for ten seconds on medium. Add a bit of softened butter, cracked pepper, and a large glop of fat free sour cream. You won’t miss the fat. The tanginess will throw the spuds into another dimension. Trust me.
Smash ‘em again for ten seconds. Seriously. Don’t overmix. If they’re a bit too chunky add five seconds. But that’s it. Don’t ask for any more.
Try adding a large scoop of fresh horseradish with the sour cream. Tastes great with Tenderloin Roast.