Recipe(tried): Yukon Gold Mashed Potatoes....

I make these delicious Mashed Potatoes for Thanksgiving. Yukon Gold Potatoes make the very best mashed potatoes. I adapted the recipe from Florence Fabricant, NY Times, October 14, 1998. I have made this recipe several times, and they are sooo delicious.....You can make these ahead several days and store in the fridge.

For variety, I have added in 1 TBSP garlic oil, instead of 1 TBSP butter (only replace the butter with 1-2 TBSPS).

The Best Ever Mashed Potatoes - serves 12

Ingredients:

5 pounds Yukon Gold potatoes, cooked and mashed
1 stick (8 TBSPS) of butter (or more or less to taste), cut into bits
1/2 cup milk, scalded
salt to taste
ground black pepper to tste

Directions:

1. Scrub the potatoes and place them whole in COLD salted water. Bring water to a boil and cook covered, simmering for 20 to 30 minutes. Check for doneness when potatoe is easily pierced with a sharp knife.

2. Process the hot potatoes immediately through a ricer or food mill into a heavy bottomed large saucepan. The potatoes will peel themselves when pushed through a ricer or food mill !!

You can also peel them with a hot mit and mash them with a fork or wire masher (never, never use a machine).

3. Under low heat, cook the dry processed potatoes, stirring often for a few minutes to dry them. Combine mashed potatoes and cold butter, in bits, and beat constantly with a paddle or spoon. Add about 1/2 cup scalded milk in a stream. Don't add too much milk otherwise the potatoes will become gummy. Season with salt and pepper.

4. Serve immediately or place in a large casserole and refrigerate until later. If baking cold, let stand 30 minutes first, and then cook for 30-50 minutes at 325 degrees.