Last week, I cooked up a nice beef tenderloin roast. I was looking to come up with some side dishes for this meal. I had some Yukon Gold potatoes on hand and decided to do a search for a new recipe to try. I came upon a recipe by tv chef Anne Burrell (Worst Cooks in America and Secrets of a Restaurant Chef). Below you will find my notes from this recipe. For the full recipe, visit Food Network’s website.
1. I had to go for a lower fat option, as this recipe calls for heavy cream and I didn’t have any one hand. So I turned to whole milk.
2. Anne stresses that when you cook your potatoes that your water should taste like sea water. This is an important step in making perfectly seasoned potatoes, so don’t skip this. If you have to add a lot of salt at the table you are more likely to over salt.
3. Don’t just toss your potatoes in the pot without quartering them first. You want to cook your spuds as quickly as possible. Plus if your potatoes are in the water too long they tend to become water logged.
5. One mistake people make with their potatoes is putting cold milk in the potatoes when mashing. This results in cold potatoes, which I am not a big fan of.
6. I did not use all the dairy mixture. It’s best to make more than you need than to not have enough. Slowly add the dairy until you get your desired consistency. You want to make mashed potatoes, not potato soup.
These potatoes had a nice flavor from the garlic and the natural buttery taste of the Yukon Gold. If you like smooth potatoes, this is a good recipe for you. However I kind of like a little more texture to my potatoes. I like having a little bit of chunks in mine. Like I mentioned in the beginning I served this dish with a beef tenderloin roast. My wife did enjoy dipping the meat into the potatoes, so these potatoes are good for that purpose, especially with turkey.
Recipe Grade: B-