There are a lot of potatoes in this world, all of them good. But some, like Yukon Gold, are just better. Yukons are smaller, with yellow flesh (hence the name), and a slightly-sweet, smooth flavor. Mashed with lots of butter and the right seasonings, they're simply sublime. As harvest season goes full bore, perhaps you've found yourself with an abundance of these little beauties and wonder what else can be done with their deliciousness.
Behold the smashed Yukon Gold tater with hints of orange and garlic; the perfect sweet-tart combination topped off with bacon bits. Be sure to leave the skin on these potatoes for a rustic look and lots of vitamins (your mother was right!).
Smashed Potatoes with Orange and Garlic
2 lbs Yukon Gold Potatoes, quartered
6 cloves garlic, chopped
½ stick butter
1 cup heavy whipping cream
4 oz orange juice
Salt and pepper to taste
- Heat a large pot of water and bring to a boil. Rinse and quarter potatoes, leaving the skin on.
- Place potatoes in pot and boil until they can be pierced easily with a table knife. Drain pot and leave potatoes in.
- Chop garlic and set aside.
- Add your butter, garlic, and half the whipping cream to the potato pot.
- With a table knife or spatula, use a slicing motion break down the potatoes. When a desired texture (i.e. 'smash') is achieved, add salt and pepper to taste, and stir in the rest of the cream - a little at a time. You don’t want to turn the smashed potatoes into a gooey paste.
- Add orange juice, mixing carefully, and adjust with bacon bits, salt, and pepper to taste.
- Garnish with parsley and serve hot.