Sunday, February 22, 2009

Creamy Mashed Yukons

Creamy Mashed Yukons:

  • 3 pounds Yukon gold potatoes, peeled

  • 1/2 stick butter, melted

  • 1 cup half-and-half

  • Salt and pepper

  • 1 bunch chives, chopped

Boil potatoes until fork tender.

Heat the butter and half-and-half over medium heat until hot, but not boiling.

Drain the potatoes, return them to the pot and mash with a hand masher.

Add hot liquid to potatoes and whip with an electric hand mixer until smooth.

Season, to taste, with salt and pepper.

Add chives and mix before serving.

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