Mashed Potatoes for One
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Yukon Golds simmered in garlicky milk and cream, then mashed with butter and a little mustard.
Ingredients
- 2 medium Yukon Gold potatoes unpeeled, quartered
- ½ cup milk
- ½ cup heavy cream
- 2 garlic cloves peeled and smashed
- ¼ teaspoon ground coriander
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- 1 tablespoon stone-ground mustard
- ½ teaspoon kosher salt
- Pinch black pepper
Equipment
- saucepan
Directions
- Put the potatoes in a small saucepan with the milk, cream, garlic, and coriander. The liquid should almost cover the potatoes; add a splash more milk if needed.
- Bring to a gentle boil and cook for 15 to 20 minutes, until a knife slides in easily.
- Drain the potatoes in a colander set over a bowl to save the garlicky cooking liquid.
- Put the hot potatoes back in the pan, add a little of the saved liquid, and mash.
- Stir in the butter, oil, and mustard, then add only as much of the saved liquid as you need for the texture you like (you won’t use all of it). Season with the salt and pepper.
Notes
This makes one generous serving.
Nutrition
Serving: 594g | Calories: 951kcal | Carbohydrates: 65g | Protein: 15g | Fat: 73g | Saturated Fat: 39g | Trans Fat: 1.9g | Cholesterol: 177mg | Sodium: 1546mg | Potassium: 1610mg | Fiber: 7.3g | Sugar: 12g | Vitamin A: 2327IU | Vitamin C: 62mg | Calcium: 282mg | Iron: 3.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); Yukon Gold potatoes counted as raw potato (a small one 150 g), ½ cup milk counted as whole milk, stone-ground mustard counted as prepared mustard. Brands and portions vary, so use it only as an approximation.