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Mashed Yukon Golds Print Email


The fresh buttermilk adds a nice country twang that is perfect with traditional fare. These hold and re-heat well. Cook with the skins and crush coarsely for a flavorful and textured result, or remove the skins and whip them for more elegant presentation.

2 lbs. Yukon Gold Potatoes, skins on, cut into 2 inch cubes
2-3 cloves garlic, peeled and cut in half
2-3 TBS butter
1/3 cup buttermilk
1/4 cup half and half or cream
Kosher or sea salt
freshly ground black pepper to taste

Place a large pot cool salted water over a high flame, add the potatoes, salt and garlic and bring to a boil.

Boil just until a skewer can easily penetrate the potatoes, 20-30 minutes. Reserve some of the cooking liquid. Drain water and mash with a potato masher, leaving them slightly lumpy. Add the buttermilk, butter, cream, salt and pepper and stir into the potatoes. Stir in some of the cooking water if you like thinner potatoes. Adjust seasonings and serve.
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