Classic Yukon Gold Mash with Slow Cooker Hold
Classic Yukon Gold Mash with Slow Cooker Hold
Ingredients
For the Yukon Gold Mash
- 2 1/2 pounds Yukon Gold potatoes, peeled, quartered, and uniformly sized
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/2 cup heavy cream, warmed
- 1/4 cup whole milk, warmed
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/4 teaspoon freshly ground white pepper, plus more to taste
For the Slow Cooker Hold
- 1/4 cup chicken stock, or vegetable stock
Instructions
- 1
Prepare the potatoes: Place the peeled and quartered Yukon Gold potatoes in a large pot. Cover with cold water by 1 inch. Add 1 teaspoon of kosher salt to the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are fork-tender, about 15-20 minutes. Ensure potatoes are cooked through but not falling apart.
⏱️ 25 min
- 2
While potatoes cook, prepare the slow cooker: Lightly grease the inside of a 3-quart slow cooker with butter or cooking spray. Pour the 1/4 cup of chicken or vegetable stock into the bottom. Set the slow cooker to the 'Warm' setting.
⏱️ 5 min
- 3
Drain and dry potatoes: Once tender, thoroughly drain the potatoes in a colander. Return the drained potatoes to the hot, empty pot over low heat for 1-2 minutes, shaking gently, to evaporate any excess moisture. This step is crucial for fluffy mash.
⏱️ 3 min
- 4
Mash the potatoes: Pass the hot, dry potatoes through a ricer or food mill directly into a large bowl. Alternatively, mash thoroughly with a potato masher until smooth, avoiding overworking.
⏱️ 5 min
- 5
Incorporate dairy and season: Gradually add the cold butter cubes to the riced potatoes, stirring gently until fully melted and incorporated. Then, slowly pour in the warmed heavy cream and whole milk, stirring until just combined and smooth. Season with 1 1/2 teaspoons kosher salt and 1/4 teaspoon freshly ground white pepper. Taste and adjust seasoning as needed.
⏱️ 7 min
- 6
Transfer to slow cooker: Transfer the mashed potatoes to the prepared slow cooker. Stir gently to ensure the stock at the bottom is incorporated. Cover and hold on the 'Warm' setting for up to 2 hours, stirring occasionally to prevent sticking and maintain consistency. If holding longer, a splash more warm milk or cream can be stirred in if needed.
⏱️ 5 min
- 7
Serve: Serve the warm, creamy Yukon Gold mash immediately as a side dish. Garnish with fresh chives or parsley if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Yukon Gold Mash with Slow Cooker Hold
Ingredients
For the Yukon Gold Mash
- 2 1/2 pounds Yukon Gold potatoes, peeled, quartered, and uniformly sized
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/2 cup heavy cream, warmed
- 1/4 cup whole milk, warmed
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/4 teaspoon freshly ground white pepper, plus more to taste
For the Slow Cooker Hold
- 1/4 cup chicken stock, or vegetable stock
Instructions
- 1
Prepare the potatoes: Place the peeled and quartered Yukon Gold potatoes in a large pot. Cover with cold water by 1 inch. Add 1 teaspoon of kosher salt to the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are fork-tender, about 15-20 minutes. Ensure potatoes are cooked through but not falling apart.
⏱️ 25 min - 2
While potatoes cook, prepare the slow cooker: Lightly grease the inside of a 3-quart slow cooker with butter or cooking spray. Pour the 1/4 cup of chicken or vegetable stock into the bottom. Set the slow cooker to the 'Warm' setting.
⏱️ 5 min - 3
Drain and dry potatoes: Once tender, thoroughly drain the potatoes in a colander. Return the drained potatoes to the hot, empty pot over low heat for 1-2 minutes, shaking gently, to evaporate any excess moisture. This step is crucial for fluffy mash.
⏱️ 3 min - 4
Mash the potatoes: Pass the hot, dry potatoes through a ricer or food mill directly into a large bowl. Alternatively, mash thoroughly with a potato masher until smooth, avoiding overworking.
⏱️ 5 min - 5
Incorporate dairy and season: Gradually add the cold butter cubes to the riced potatoes, stirring gently until fully melted and incorporated. Then, slowly pour in the warmed heavy cream and whole milk, stirring until just combined and smooth. Season with 1 1/2 teaspoons kosher salt and 1/4 teaspoon freshly ground white pepper. Taste and adjust seasoning as needed.
⏱️ 7 min - 6
Transfer to slow cooker: Transfer the mashed potatoes to the prepared slow cooker. Stir gently to ensure the stock at the bottom is incorporated. Cover and hold on the 'Warm' setting for up to 2 hours, stirring occasionally to prevent sticking and maintain consistency. If holding longer, a splash more warm milk or cream can be stirred in if needed.
⏱️ 5 min - 7
Serve: Serve the warm, creamy Yukon Gold mash immediately as a side dish. Garnish with fresh chives or parsley if desired.
⏱️ 1 min