Mashed Baby Yukon Gold Potatoes With Wild Garlic G... |
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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 4 |
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A slight twist on class garlic mashed potatoes. Try it with roasted chicken and greens. Ingredients:
2.5 lbs new or baby yukon gold potatoes |
one wild garlic stalk |
1/4 cup (half a stick) butter |
1/2 cup half and half (use heavy cream for richer flavor) |
salt (kosher is nice) |
grated hard cheese (asiago, parmesan, romano) to taste |
Directions:
1. Thoroughly wash the potatoes
2. Halve or quarter the potatoes, leaving the skins on but cutting off any dark spots or blemishes
3. Cover the potatoes with about 2 inches of water in a large pot
4. Add salt until the water has slightly more salinity than sea water, then allow the potatoes to brine for an hour
5. Wash the garlic greens and slice into 1 sections
6. Wilt the greens in a little of the butter over medium-low until thoroughly softened and starting to pick up some color; set aside
7. Boil the potatoes until fork tender; drain thoroughly and return to pot
8. Add in butter, garlic greens, and half and half, and mash. Don't overmash, we're going for some chunks here.
9. Add cheese and black pepper to taste; check seasoning and adjust. You shouldn't need to add salt.
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