{Recipe Share} Make-Ahead Yukon Gold Garlic Mashed Potatoes

If I had to pick a favorite vegetable, potatoes would be it.

Just think of the possibilities!  Mashed potatoes.  Hashbrowns.  Twice Baked Potatoes.  French Fries.  Scalloped Potatoes. 

The possibilites are mouthwatering – which is why you will probably see many a potato recipe around this joint for years to come.  🙂

This recipe is one I concoted since first waking up in the middle of the night 12 years ago to make mashed potatoes with my Dad at midnight.  It was a thing we did back then if we were restless and couldnt sleep.  A stomach full of mashed potatoes always hit the spot and we’d pass right out. 

Nowadays, I wanted a recipe that I could make in the afternoon (or even a day ahead) so that I wasn’t trying to make the main course at the same time that I have to mash potatoes, get asparagus going and slice the garlic bread.  Anything to make life a little bit easier…

That’s how these were born. 

I keep the skins on because every fancy restaurant I go to, they always leave the skins on like it “elevates” the potatoes. 

So ha.  Potatoes…elevated. 

I’ll explain the rest as I go but I am telling you – they are easy and they are delicious.  Plus, you can easily feed four – as long as you don’t have kids or husbands wanting thirds or fourths!  In that case, you’ll want to double this recipe.  (Which can easily be done.) 🙂


5 fist sized Yukon Gold potatoes
1 stick of salted butter
1-1/2 spoonfulls minced garlic
Sour Cream

Here are the goods.

Wash your taters and chop them with skins on (or peel them if you prefer) into approx. 1 to 1-1/2″ size.
By keeping them the same size, they cook more evenly and will almost eliminate any chunks when you go to mash them.

I like chunks, so I just make sure I don’t have ones that are 2″ and ones that are 1/2″.

Set them in a pot of water and bring to a boil until the potatoes are fork done.

(That means, poke the potatoes with a fork.  If they have no give and fall apart – they are done.)

Now, chop up a whole stick of butter into a small saucepan.

Om nom nom nom. I loooooove butter!

Add your minced garlic.

On medium-high heat, warm the butter until it is melted and the garlic fragrance is released.

When you see that it is beginning to bubble up – watch it very carefully, but give it just a bit more time.

This is exactly the moment that you want to remove it from the heat.  Your garlic has cooked and your butter is just a hair short from being browned.

Now remove the butter and garlic from heat and pour it into a bowl and set aside.

Ahhhh, how lovely!  I walk away from my potatoes for two minutes and this is what happens.  Dammit!  Just wanted to show that not every one is perfect.  This crap happens to me all the time!

So to deter myself from making another hideous mess on my already filthy flat cook top , I rememered a tip I saw on Pinterest.  Set a wooden spoon on top of your pot and it won’t boil over.

Well, it didn’t boil over again!

That could also be because I lost 1/3 of my water on my cooktop and I turned the heat down though.


Okay!  So my potatoes are done and now drained.

You can do this next part one of two ways.  With a hand masher, or if you are lucky enough like me – use your Kitchen Aid mixer. 

My husband has his power tools.  I have my Kitchen Aid.  Yeah baby!

Add your butter and garlic mixture to the potatoes.

Now add a few tablespoons of sour cream.

Next, add about 1/2 a palmful of pepper and a bit of salt.  Some like to add more salt, but my butter was already salted so I leave it like that.

Mmmm, before mashin!

Oh Kitchen Aid Oh Kitchen Aid! You do not know how I love thee!
(Sang to “Oh Christmas Tree”)


Now bust out a spatula and transfer the potatoes into a casserole dish.  Before you set them in the fridge, sprinkle some dried parsley on top…it makes the potatoes feel pretty.  🙂

See, aren’t they pretty!

Now, about 45 minutes before you want to sit down for dinner – set your oven to 350° and set the potatoes (uncovered) on the middle rack.



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Categories: Dinner Sides, Recipe Share


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One Comment on “{Recipe Share} Make-Ahead Yukon Gold Garlic Mashed Potatoes”

  1. January 26, 2012 at 12:09 pm #

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