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mashed potatoes
These are special, and go well with the pan gravy recipe I am posting. Using Yukon Gold potatoes, you can either leave all the skins on, or, as I do, peel half the potatoes. This recipe is for four. I omit the salt if serving with the pan gravy (the bacon makes the gravy salty enough) Ingredients
- 2# Yukon Gold potatoes;
- 1/2C whipping cream
- 1/4C extra-virgin olive oil
- 1/2 tbs kosher salt
- 1/4 tsp white pepper
Directions
- I halve the potatoes to reduce cooking time
- bring potatoes to boil covered with water
- cook until a fork will easily pass through
- drain the potatoes, but let steam uncovered for a few minutes
- if not serving right away, transfer to an oven-safe container
- mash the potatoes
- mix in the cream olive oil, salt and pepper
- cover and keep warm in 150 degree oven
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This is a simple mashed potato recipe, and not for those avoiding fat, but boy are they yummy! I think using the Yukon gold potatoes is the secret. They tasted more flavorful than other mashed potatoes I've eaten and also were a beautiful shade of gold.
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