Replacement for Yukon gold potatoes for mashed?
2 years ago
Featured Answer
Sort by:Oldest
Comments (17)
- 2 years ago
Related Discussions
How do you make your mashed potatoes??
Comments (32)I haven't made mashed potatoes for a while since we tend to eat too much potato when they're mashed. But when I do/did make them I prefer them a little lumpy, as the too smooth texture reminds me of boxed potato puré or cafeteria food. We don't get Russet or Yukon Gold potatoes here, so we use King Edwards grown locally and steam them, add a little evaporated milk, butter, salt & pepper and hand mash until they are the texture we like, a little lumpy and fairly dry. Now for his health I use olive oil drizzled on Wolf's potatoes rather than butter. Slightly OT...Beanthere.....we also love the little local cooked whole and chopped up a little. These in my photos are an antique variety and the most expensive potatoes one can buy here. They have a short growing season and are grown only in the higher slopes of Tenerife and in the Andes mountains of South America. Not available in Europe or North America. The inside of the potato is a golden yellow and the flavour is incredibly good. I just bought a handful of them the other day. SharonCb...See MoreWhat kind of potatoes make the best mashed potatoes?
Comments (25)This is an interesting discussion! Jim Mat, for mashed, our process thus far: we have been peeling, cutting into big chunks, boiling til tender, draining, drying off water, then adding the other ingredients which thus far have been butter, sour cream, milk, and crushed fresh garlic. My husband does the mashing (I have carpal tunnel).He is good and fast. No lumps. I don't have a ricer. Last year he asked 30 year old our son to do it. We kept sending him back to the stove because they were lumpy. Husband was supervising the adding of ingredients. But they turned out to be heavy, so there is something to the hand of who is doing the mashing. They will be a vehicle for the gravy, and we don’t want to mask the flavor of that, so we don’t add too much more to them. But they do need to have good flavor on their own. There's never enough gravy....See MoreEasiest Way To Mash Potatoes?
Comments (31)I use my potato ricer mostly for squeezing liquid out of thawed spinach. Our favorite mashed potatoes are russets. Drying them in the pot works really well. I use a hand masher and start with butter. Then add cream. I warm and infuse the cream with peppercorns, smashed garlic and fresh rosemary while the potatoes cook. Then strain out and add the cream to the potatoes, mashing until they're the right consistency. We like them rather firm, not too creamy....See MoreMashed potatoes - is there any special way you like to make them?
Comments (45)I prefer russets for our mashed potatoes. Before I cook the potatoes, I heat some half & half in a small heavy saucepan with a clove of smashed garlic, a sprig of rosemary, a few whole black peppercorns and sometimes a small bay leaf. I keep this warm and let the aromatics infuse the half & half. Then I peel and quarter the potatoes - boil in salted water until tender. Drain and return to pan on low heat until moisture evaporates. Mash in lots of butter. Strain the half and half, add a bit at a time and mash until desired consistency is reached. We like some texture to ours and prefer them somewhat stiff....See More- 2 years ago
- 2 years ago
- 2 years agolast modified: 2 years ago
- 2 years agolast modified: 2 years ago
- 2 years ago
- 2 years ago
- 2 years ago
- 2 years ago
- 2 years ago
- 2 years ago
- 2 years ago
- 2 years ago
- 2 years ago
- 2 years ago
- 2 years ago
Related Stories

DINING ROOMSGuest Picks: Set Your Table Dutch-Master Style
Make your Thanksgiving feast pop against moody black and rich gold pieces inspired by still-life paintings
Full Story
HOUSEKEEPINGYour Guide to a Sparkling Clean Kitchen
Tackle food messes with this comprehensive collection of targeted and tested cleaning methods
Full Story

MOST POPULARThanksgiving Tales: When the Turkey Tanks
Houzz readers prove adept at snatching victory from the jaws of entertaining defeat
Full Story
HOUSEKEEPINGDishwasher vs. Hand-Washing Debate Finally Solved — Sort Of
Readers in 8 countries weigh in on whether an appliance saves time, water and sanity or if washing by hand is the only saving grace
Full Story
DECORATING GUIDESCan 1970s Decor Don’ts Be Turned Into Do’s?
Mixed plaids, wood paneling, BarcaLoungers and more are finding their way into chic updated spaces
Full Story
KITCHEN COUNTERTOPS7 Low-Maintenance Countertops for Your Dream Kitchen
Fingerprints, stains, resealing requirements ... who needs ’em? These countertop materials look great with little effort
Full Story
DECLUTTERING10 Decluttering Projects You Can Do in 15 Minutes or Less
Try these ideas to get organized at home one small step at a time
Full Story
PRODUCT PICKSGuest Picks: The Well-Stocked Starter Kitchen
We’ve got all the kitchen basics and tableware you need (or that recent grad needs) to make cooking a joy
Full Story
MOST POPULARModern Party Etiquette for Hosts and Guests
Learn the mannerly way to handle invitations, gifts and even mishaps for a party that's memorable for the right reasons
Full Story
sushipup2