Several weeks ago we harvested our Yukon Gold Potatoes from one of our front yard plots. Our total yield was about 15 pounds of the creamy succulent potato.
With the pitch fork in hand we pulled out the tiny potatoes. This is our first time growing below ground level tubers, and we are pleased with the results.
After pulling up about two pounds of the tasty morsels, we washed them with the garden hose and admired their beauty on the front porch.
Once inside the kitchen, they did not last very long…Yukon Gold Potatoes ready to cook!
Monique made a batch of Fresh Dill Weed and Garlic Mashed Yukon Gold Potatoes.
Dill and Garlic Mashed Yukon Gold Potatoes
|2||Lbs.||Yukon Gold potatoes|
|2||Tbsp||Dill, fresh chopped|
|To taste||Salt and white pepper|
|1.||In a medium pot cover potatoes with cool water, then place on stop top and turn heat to high. Bring to a boil and reduce heat to a slow boil, cooking potatoes until soft, or about 20-30 minutes. In the meantime, heat 1 tablespoon of the butter in a small saute pan and cook the garlic for about 2-3 minutes, or until fragrant, remove from heat. When potatoes are tender, drain water from the pot and return potatoes to the pot. Mash the potatoes with the back of a large spoon or a potato masher.|
|2.||Add the garlic and butter, the remaining 1 tablespoon butter, sour cream, and dill weed to the potatoes and stir well.|
|3.||Season to taste with the salt and white pepper.|