Yukon Golds are great for mashed potatoes because of their buttery flavor and low moisture content. They easily absorb the warm milk or melted butter you add to your spuds. —Brittany Jackson, Seymour, Wisconsin
- 8 large Yukon Gold potatoes, peeled and quartered (about 6 pounds)
- 2 teaspoons salt
- 2-1/2 cups 2% milk
- 1/2 cup butter, cubed
- 3 teaspoons garlic salt
- 1 teaspoon pepper
- 1/4 cup sour cream
- Additional 2% milk, optional
- Chopped fresh parsley
- Place potatoes and salt in a stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 20-25 minutes or until potatoes are tender. Meanwhile, in a large saucepan, heat milk, butter, garlic salt and pepper over medium heat until butter is melted.
- Drain potatoes, then shake over low heat for 1-2 minutes to dry. Mash potatoes with a potato masher or beat with a mixer; gradually add milk mixture. Stir in sour cream. Stir in additional milk to thin if desired. Sprinkle with parsley. Yield: 18 servings (3/4 cup each).
Originally published as Oh-So-Good Creamy Mashed Potatoes in Taste of Home December/January 2013, p53
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