Rosemary Yukon Gold Whipped Potatoes

I prefer to use Yukon Gold potatoes when making any form of whipped potatoes. This is simply because these spuds have the undeniable taste of both nut and butter. Since they do have a naturally more intense flavor profile, it makes it much easier to bring out the flavor in them without a lot of work or additional ingredients. Not to mention, this simple side dish will have a rich golden hue that is unattainable with the traditional russet.

Rosemary Yukon Gold Whipped Potatoes  

Active: 40 minutes

Serves: 2-4 people

Ingredients:

4 Yukon Gold Potatoes

Kosher Salt (Approximately 1-1 1/2 tsp. to taste.)

Cracked black pepper (Approximately 1/4 to 1/2 tsp. to taste.)

2 sprigs of fresh rosemary

1/2 stick of butter

1/4 c of heavy whipping cream (You may need more depending on consistency, slowly add until smooth in texture. Use caution as you do not want to add too much liquid.)

Directions:

1. Peel the skin off of potatoes. Slice potatoes into pieces
 no larger than two inches thick.


2. Place potatoes and sprigs of rosemary in a saucepan
with cold water. Fill saucepan with cold water until potatoes are thoroughly covered.


3. Boil for approximately 40 minutes over medium heat until potatoes are easily pierced with a fork.


4. Drain potatoes and remove rosemary from the pan. (By boiling the rosemary with the potatoes you will get the subtle hint of flavor, but will not have to deal with the rubbery texture of the actual herb.)


5. Place the lid on the pot and return the potatoes to the burner. Allow the water remaining to cook off. 


6.Mash the potatoes with a potato masher. 


7. In a small saucepan bring the whipping cream and butter to a simmer. 


8.Once mixture is warm, slowly add it to the potatoes paying close attention to the consistency as to not allow the potatoes to become too thin in consistency. (I personally like to use an electric mixer at this point to thoroughly combine everything and give the dish the "perfect consistency".)


9. Now salt and pepper to taste.


10. Garnish with fresh spring of rosemary for serving. (I also like to roughly chop fresh flat leaf parsley and mix it into the potatoes for added color and a better visual presentation. Although, this is simply a preference of taste.)

Pin It