half baked harvest blueberry lemon thyme smash

#Half baked harvest blueberry lemon thyme smash pro

Use leftover yukon mashed potatoes to prepare classic shepherd’s pie by The Wholesome Dish.It make a great Sunday dinner side dish served with pork loin roast or roasted chicken.It’s also great for Christmas with slow cooker ham! This recipe is a must for Thanksgiving served with dry brine roast turkey and turkey gravy.It makes a comforting meal served with beef bourguignon or Instant pot short ribs.Make your weeknights extra special by serving this alongside pork chops with creamy mushroom sauce or baked salmon.The sky is the limit on the ways that you can serve up this yukon gold mashed potatoes recipe! A potato ricer is the best option to achieving super smooth mashed potatoes. I don’t recommend using a mixer or blender as the potatoes can become gluey or gummy. I prefer to use a potato masher as it’s super easy and I don’t mind if my mashed potatoes are perfectly smooth.

#Half baked harvest blueberry lemon thyme smash pro

Pro tip: Be sure the cream cheese is softened to room temperature before mashing them into the potatoes to prevent any lumps. No special equipment is necessary - I simply use a bowl and a potato masher! Simply set out the cream cheese and butter to soften, and peel and chop your potatoes. These yukon mashed potatoes are extremely easy to make. For extra rich mashed potatoes, consider half and half or heavy cream. Use whatever type of milk that you have on hand. Soften your butter to room temperature, and use unsalted butter to control the amount of sodium. It may be substituted with sour cream or Greek yogurt. It adds creaminess and a nice, tangy flavor that I love. I got the idea to make mashed potatoes with cream cheese from the same family member that clued me in about cooking garlic with the potatoes. Once the garlic is cooked, it’s nice, soft, and mash-able! The garlic may be omitted if you prefer. I used to use roasted garlic, which is always good, but it’s time consuming. A family member filled me in years ago about cooking garlic cloves with the potatoes and I’ve been doing it ever since. I always add garlic in my mashed potatoes for flavor. They have a higher starch content and creamier texture than russet potatoes, an almost buttery flavor, and they don’t absorb as much water as well. The yukon gold potatoes are my secret ingredient for perfect mashed potatoes.