I cooked a Pork Loin Roast the other night and wanted a potato side dish that was easy. I love them roasted in the oven, but my kids prefer mashed, so I decided on these yummy Yukon Gold Potatoes. They have such a creamy, almost buttery texture that makes them so addictive. When prepared just partially mashed, or "smashed", they are delicious. I did not add roasted garlic, but you could, if desired. I did not peel the potatoes, but that's your choice. Shredded cheese could also be incorporated in this dish. Here's what I do.
SMASHED YUKON GOLD POTATOES WITH HERBS
from Lynda's Recipe Box
2 pounds small Yukon Gold Potatoes, washed and scrubbed
1/2 cup of Half and Half
1/2 cup sour cream
1 tablespoon chopped, or more, fresh parsley
1 tablespoon fresh, chopped chives
4 tablespoons butter, unsalted
salt and pepper to taste (I used about 1 tsp. salt and 1/4 tsp. pepper)
Place washed potatoes in a large pot and cover with water. Bring to a boil, reduce heat to a simmer and cook potatoes until tender. Drain water off of potatoes. Add butter and let potatoes rest while butter melts. Now, take a potato masher and break up the potatoes. I like to leave small chunks in them. Add the half and half, sour cream and herbs and salt and pepper and stir into the potatoes with a spoon. Now, it's time to taste and adjust the salt and pepper,if needed. Also, if you need more sour cream, stir more in. It kind of goes by personal taste preference at this point as to how much cream, or salt and pepper to add. Next time I'll use a little more chives. These lovely golden potatoes are a perfect side dish for any entree. My next post will be the pork roast. Enjoy!