The current temperature is 8°F with a frigid windchill of -11°F. Not to get all weather-person on you, but it’s freaking cold here, the type of cold you feel in your bones even indoors with the heat on, wrapped in a blanket, wearing heavy-duty socks you may or may not have had for 11 years.
The point being, tonight I needed to warm up from the inside out. While a bottle of wine would’ve been an easier solution, what I really wanted was a hearty, filling dinner, one that wouldn’t require too much fuss because, let’s face it, I wasn’t giving up the blanket.
And that’s why I love making mashed potatoes out of yukon golds. They’re a very rich, yellow-colored potato that I’ve always felt was more forgiving than the typical russet, at least where mashing is concerned. For starters, yukon golds don’t dry out as easily and therefore don’t need as much butter or cream (yay for being a little healthier). Also, the texture is so silky that I prefer using a hand-held potato masher rather than a ricer (a MUST in my book for russet mashed potatoes) and leaving the potatoes just slightly chunky.
Originally I’d planned on adding roasted garlic to the rosemary, butter, sour cream and potatoes, but somehow didn’t realize I’d run out. I was kicking myself until I tasted the result without the roasted garlic which is when it hit me that these potatoes didn’t need it.
In fact, I later found some garlic, roasted it in the oven and mixed it into the leftovers and still felt the dish was better without. Who knew? (Of course this didn’t stop me from eating half the head of roasted garlic on it’s own — you saw that coming, right?)
And the rest of the meal was just as good. I served the yukon gold mashed potatoes with roasted turkey and broccolini. The turkey was actually a leg/thigh piece I found for a great price at the grocery store. I roasted it very simply with salt and pepper at 400°F for about 50 minutes (until an over thermometer read 165°F), and added the broccolini to the pan for the last 15 minutes.
Oh, that broccolini, I could go on about it for days. Just like the fingerling potatoes I roast in the same pan as a whole chicken, the broccolini was amazingly crisp and salty from the turkey fat and so addictive that I ate all of it. Sometimes it just doesn’t get any better than a vegetable roasted in poultry fat…
Here’s the recipe for rosemary yukon gold mashed potatoes: Read more of this >>