BEST WAY TO COOK YUKON GOLD POTATOES RECIPES

Steps:

• Heat the oven. Arrange a rack in the middle of the oven and heat the oven to 450°F. Peel and smash 4 garlic cloves.
• Melt the butter. Place 2 tablespoons unsalted butter in a large microwave-safe bowl. Microwave the butter in 3 to 4 (10-second) intervals, stirring between each, until just melted. Add 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper, and stir to combine.
• Prepare the potatoes and aromatics. Peel 2 pounds Yukon gold or russet potatoes, if desired. Trim the rounded ends slightly, then cut the potatoes crosswise into 1-inch thick rounds. Strip the leaves off 2 to 3 fresh rosemary sprigs and coarsely chop until you get 1 tablespoon. Add the potatoes and rosemary to the butter and toss well to coat.
• Arrange on a baking sheet.Transfer the potatoes cut-side up to a rimmed 9x13-inch metal baking pan (avoid glass as it could shatter) or baking sheet (quarter sheet pan) and arrange in a single layer. Drizzle any remaining butter mixture over the potatoes.
• Roast the potatoes. Roast until the potatoes easily release from the pan with tongs and the bottoms are beginning to turn golden brown, about 15 minutes. Flip the rounds and roast until the bottoms and tops are deep golden brown, about 15 minutes more. Remove the pan from the oven.
• Add the broth and finish cooking the potatoes. Carefully pour 1 cup vegetable or chicken broth into the pan and add the garlic cloves. Roast until the potatoes are very tender and most of the broth is absorbed, about 15 minutes.

Steps:

• Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart. Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients. Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper. Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.