Chop 2 sweet potatoes and Yukon Gold potato when cool enough to handle
2-15 minutes.
Seasoned Yukon Gold.
After a good scrubbing
ven to 425.
Cut Yukon Gold and sweet potatoes into 1
to 3 days.
Yukon Gold Potato Puree:
Put the potatoes
hite wine, and 1 peeled yukon gold potato to the pot. Simmer until
Cut potatoes into pieces (the smaller they are, the faster they will cook).
Place potatoes and garlic in a large saucepan.
Bring to a boil.
Cook on medium heat for 15 minutes, or until potatoes are tender.
Drain, but do not discard garlic.
Add remaining ingredients, and mash with a potato masher until smooth.
Add additional milk if necessary.
If desired, season with additional salt and pepper.
Place potatoes in a large Dutch oven and add enough water to cover.
Bring to a boil over high heat.
Boil until very tender when pierced with a fork, 20 to 25 minutes.
Remove from the heat. Drain and return the potatoes to the pot. Mash with a potato masher.
Stir in 1 1/4 cups cheese until melted. Add buttermilk, salt and pepper and stir to combine.
Gently fold in 3 tablespoons chives.
Transfer to a serving dish and garnish with the remaining 1/4 cup cheese and 1 tablespoon chives.
o 350 degrees.
Place potato in a large dutch oven
br>To make Tart: Pare yukon gold potatoes, slice 1/4 inch
icrowave the sweet potatoes and Yukon Gold potatoes until tender.
Boil
hef's knife; Put the potato slices in a mixing bowl
In a medium soup pot over medium heat, saute the garlic with the potatoes and olive oil for approximately 5 minutes or until the garlic is slightly golden.
Add the chicken stock and salt and pepper to taste.
Turn the heat to high and bring to a boil and reduce to a simmer for approximately 20 minutes or until the potatoes are very soft.
Remove the soup and puree in a food processor or blender until smooth.
Transfer back into the sauce pot and stir in the scallions and serve.
Heat oven to 400 degrees F. Butter a 9-inch round or oval baking dish.
Slice potatoes 1/8-inch thick and combine thoroughly in a mixing bowl with 1/2 cup cheddar cheese, the sour cream, olive oil, garlic, thyme, salt, and pepper.
Arrange potatoes in a neat overlapping pattern in the baking dish. Pour chicken broth over potatoes.
Bake 35 minutes, until potatoes are nearly-tender and the cheese and potatoes are starting to brown. Sprinkle with remaining cheese and bake another 10-15 minutes.
Garnish with thyme sprigs.
oamy, about 10 minutes. Add potato mixture to yeast mixture; mix
ompletely.
Meanwhile, place the Yukon potatoes in a large Dutch
Place the Yukon gold potatoes in a pot of boiling water with skin on.
Heavily salt the boiling potatoes.
When the potatoes are fully cooked (about 30 to 40 minutes), drain the water and leave the potatoes in the pot.
Using a hand masher, thoroughly mash the potatoes with their skin.
Add a drizzle of olive oil and the stick of butter. Thoroughly combine.
Salt to taste and serve.
ith cooking spray.
Cook Yukon Gold and sweet potatoes in boiling
salt and pepper into the mashed potatoes until combined.
Place Yukon Gold poatoes in in steamer and steam until potato can easily be
medium bowl, mix shredded Yukon Gold potatoes, mashed potatoes and onion. Add