YUKON GOLD POTATOES FOR SALE RECIPES

Steps:

• Peel and cut potatoes into a ½-inch dice. To prevent potatoes from wobbling as you dice, cut a flat base for the potato to rest on as you make your slices. (Note: Potatoes can be peeled and diced 1 day in advance. Store completely submerged in cold water in the refrigerator, changing the water every few hours to prevent browning.) Place potatoes in a pot filled with cold salted water (as "salty as the sea"). Bring to a boil over high heat, 6–8 minutes. Once boiling, reduce to a simmer and cook until fork-tender but not falling apart, 15–20 minutes.
• Drain the potatoes in a colander, then add back to the pot. Turn heat to low and let the potatoes release additional moisture, 1–2 minutes. Turn off the heat.Transfer potatoes to a large bowl. Work all the potatoes through the ricer and back into the pot.
• With the pot over low heat, gently fold in butter and sour cream, mixing just enough to melt and incorporate; overmixing will result in a gluey texture. Add the milk a splash at a time, gently mixing to incorporate; repeat until you reach your desired consistency. (You may have milk left over.) Season to taste with salt and pepper. Transfer to serving bowl; garnish with extra butter and/or freshly chopped chives, optional. Serve immediately.

Steps:

• <h3><b>Step 1. Cook the Potatoes</b></h3> Fill a large pot with two-thirds of salted water and bring to a boil over high heat. Add the potatoes and cook until tender, about 20 minutes. &nbsp; <h3><b>Step 2. Dry the Potatoes</b></h3> Drain the potatoes in a colander and let them steam dry for 3 to 4 minutes. &nbsp; <h3><b>Step 3. Mash the Potatoes</b></h3> Pass the potatoes through a potato ricer or a food mill into the bowl of a stand mixer fitted with the whisk attachment. Add the sour cream, butter, milk, salt and white pepper and beat the potatoes until smooth and just blended.
• If you don&rsquo;t have an electric mixer, pass the potatoes through a ricer or food mill into a large bowl. Using a handheld electric mixer or a sturdy whisk, beat the potatoes with the other ingredients until smooth. Taste and adjust the seasonings with salt and pepper. Serve immediately. Serves 10 to 12. &nbsp; The Mayflower Inn &nbsp;