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How long would you boil Yukon Golds to make Mashed Potatoes
Posted on 4/20/10 at 5:34 pm
Posted on 4/20/10 at 5:34 pm
Thanks for anybody's help
1
Posted on 4/20/10 at 5:42 pm to biggsc
depends on the size. boil them for about 30 minutes, then poke them with a knife. if you can poke through them easily, they're ready.
Posted on 4/20/10 at 5:47 pm to lsudupont82
Oh ok thanks. Should I cut them in half to make it go faster
Posted on 4/20/10 at 5:50 pm to lsudupont82
quote:
boil them for about 30 minutes
Way too long. Start them with cold water and once they come to a boil about fifteen minutes max. FWIW, Yukon Golds are a medium starch potato and aren't the best option for mashed potatoes. Russets are the best. They should be peeled and atleast quartered.
Posted on 4/20/10 at 6:03 pm to glassman
golds are my favorite for mashed potatoes and I just boil 'em til they're soft
Posted on 4/20/10 at 6:07 pm to dyslexiateechur
quote:
golds are my favorite for mashed potatoes and I just boil 'em til they're soft
I am a mashed potato guru. Seriously. After they boil I dry them out in an oven to remove all moisture content. The potatoes accept the fat from the butter and cream much better. The higher starch content of the potato makes for a better mashed potato. That is undeniable.
Posted on 4/20/10 at 7:50 pm to glassman
I'm with glassman on this. There's chemistry at play here. He is a potato savant. Do what he said lest you anger the tuber gods.
Posted on 4/20/10 at 7:55 pm to coolpapaboze
quote:
coolpapaboze
My man. NYC day three coming up tomorrow? I wait with baited breath.Posted on 4/20/10 at 8:50 pm to glassman
OMG they were so good
Posted on 4/20/10 at 9:00 pm to biggsc
quote:
OMG they were so good
Try adding things like wasabi or horseradish. Mind blowingly good.
Posted on 4/21/10 at 7:40 am to glassman
[quote]Try adding things like wasabi or horseradish. Mind blowingly good.
Now we're eatin.
Now we're eatin.
Posted on 4/21/10 at 8:01 am to Good Times
I'm with glassman on this. There's chemistry at play here. He is a potato savant. Do what he said lest you anger the tuber gods. 
Just wondering, what do you think that potato puree at Gramercy was made with?
Just wondering, what do you think that potato puree at Gramercy was made with?
Posted on 4/21/10 at 9:51 am to glassman
quote:
FWIW, Yukon Golds are a medium starch potato and aren't the best option for mashed potatoes. Russets are the best.
Cook's Magazine says Yukon Gold is the premier mashing potato. And they use science!
Posted on 4/21/10 at 9:59 am to Cold Cous Cous
quote:
Cook's Magazine says Yukon Gold is the premier mashing potato. And they use science!
I have used every potato possible. Russets are the best, IMO.
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