Decadent Roasted Yukon Gold Mashed Potatoes

Ingredients

• 2.5 kg Yukon Gold Potatoes (peeled, pricked all over, roasted whole)
• 2 tablespoons Coarse Sea Salt (for coating potatoes before roasting)
• 300 g Unsalted Butter (250 g melted early, 50 g saved for finishing)
• 250 ml Whole Milk (equal part with cream for infusion)
• 250 ml Heavy Cream (equal part with milk for infusion)
• 1 leaf Bay Leaf (adds subtle herbal note to infused milk)
• 0.25 teaspoon Ground Nutmeg (freshly grated if possible)
• to taste Freshly Ground Black Pepper (optional, for seasoning)
• to taste Additional Sea Salt (final seasoning after mash is assembled)

Instructions

1. Preheat Oven

   Set the oven to 180°C and allow it to fully preheat.

   Time: PT5M

   Temperature: 180°C

2. Prepare Potatoes for Roasting

   Prick each Yukon Gold potato all over with a sharp knife, then lightly coat with coarse sea salt. Place them on a baking sheet.

   Time: PT5M

3. Roast Potatoes

   Roast the salted potatoes in the preheated oven for about 45 minutes, until the skins are dry and the interiors are tender.

   Time: PT45M

   Temperature: 180°C

4. Melt Butter

   While the potatoes roast, cut 300 g butter into pieces, set aside 50 g for later, and melt the remaining 250 g over the lowest heat possible.

   Time: PT5M

5. Scoop Potato Flesh

   Remove the roasted potatoes, tap off excess salt, and while still warm, cut each open and scoop out the flesh into a large bowl. Reserve the skins for the infusion.

   Time: PT10M

6. Rice the Potato Flesh

   Pass the scooped potato flesh through a potato ricer into the bowl with the melted butter. Gently stir to combine.

   Time: PT5M

7. Keep Mash Warm

   Cover the bowl with plastic wrap to retain heat while you prepare the infusion.

   Time: PT2M

8. Prepare Infused Milk‑Cream

   In a saucepan combine 250 ml whole milk, 250 ml heavy cream, roughly chopped potato skins, 1 bay leaf, and ¼ tsp ground nutmeg. Heat gently to about 60°C, then bring to a gentle boil.

   Time: PT5M

   Temperature: 60°C

9. Reduce the Infusion

   Once boiling, reduce the heat and simmer for about 10 minutes, stirring occasionally, until the liquid thickens slightly and takes on a custard‑like sheen.

   Time: PT10M

10. Strain the Infused Liquid

    Pass the reduced mixture through a fine sieve, discarding the skins and bay leaf. Return the strained liquid to the saucepan and keep warm.

    Time: PT5M

11. Incorporate Infusion into Mash

    Transfer the riced potatoes back to a clean bowl. Gently fold in the warm infused milk‑cream in stages until the mash reaches a silky, velvety consistency.

    Time: PT5M

12. Finish with Butter and Seasoning

    Stir in the remaining 50 g butter and a pinch of salt (plus pepper if desired) until fully incorporated and glossy.

    Time: PT5M

13. Shape and Serve

    Using the back of a spoon or spatula, create elegant swirls on the serving plate. Serve immediately while hot.

    Time: PT2M

Nutrition Facts

Calories

850

Protein

5 g

Carbohydrates

74 g

Fat

66 g

Fiber

9 g