Just a Man in His Kitchen: Yukon Gold Mashed Potatoes

Posted by By at 3 November, at 14 : 14 PM Print

Just a Man in His Kitchen:  Yukon Gold Mashed Potatoes

Who doesn’t love good mashed potatoes? They’re a great side dish for so many different proteins. These Yukon Gold mashed potatoes were paired with my chicken meatloaf, but they can be paired with just about any protein. One of the pluses to these mashed potatoes is that they do not require butter, so if you are avoiding butter or on a diet, this could be a nice way to get your mashed potato fix! Yukon Gold potatoes have a natural buttery quality to them, so no additional butter is needed in the recipe. Here’s what you need to make these potatoes:

  • 6-8 Yukon Gold potatoes
  • 1 cup low fat or fat free milk plus 1 tbsp lemon juice or white vinegar (or 1 cup buttermilk)
  • 1 cup plain yogurt
  • 1/4 cup chopped parsley
  • 1-2 tbsp garlic powder
  • 1 tbsp of salt
  • pepper

Peel and dice the potatoes into cubes.  Add them to a saucepan and cover the potatoes with water.  Bring the potatoes to a boil and then allow them to simmer for about 5 more minutes.  You can test the pieces with a fork to see if they are tender enough and done.  Once the potatoes are ready, strain the water from them.

While the potatoes are cooking, make a small batch of sour milk.  This is an excellent substitute for buttermilk if you do not have any on hand.  Most buttermilk these days is made from low fat or non fat milk, so feel free to use buttermilk in this recipe.  But if you do not have any buttermilk on hand, a batch of sour milk will do the trick!  To make sour milk, take 1 cup of low fat or non fat milk and add either 1 tbsp of lemon juice or 1 tbsp of white vinegar.  Whisk them together and allow them to sit for about 10 minutes.  Keep in mind using the lemon juice will add a bit of a very slight tangy citrus flavor.

Whichever form of the milk you decide to use, be sure to add it to a saucepan and allow it to simmer a little to get warm.  Why warm the milk, you ask?  If you don’t, the milk will make your potatoes cold when you add it (and who wants to eat cold mashed potatoes ?).

Ok… now back to these mashed potatoes!  Add the strained potatoes to a bowl and start mashing them by hand with a hand masher.  (Yes, we’re doing this the old fashioned way!)  Once you’ve got them mashed up pretty well, add in as much of the 1 cup of warm milk as you need.  Stir the potatoes with a spoon to get them to the texture you desire.  Add in the garlic powder, salt and pepper to taste. If you desire less or more than my recommended measurements of these, have at it!  Lastly add in the yogurt and chopped parsley and give it all a good mix.  You have mashed potatoes!

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