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Decadent Roasted Yukon Gold Mashed Potatoes
A silky, smooth, and ultra‑creamy mashed potato made from roasted Yukon Golds, butter, and a luxurious milk‑cream infusion with potato skins, bay leaf and nutmeg. The technique avoids over‑working starch for a non‑gluey, restaurant‑quality side dish.
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Cost Breakdown
Critical Success Points
- • Pricking potatoes before roasting
- • Roasting potatoes until skins are dry
- • Ricing the warm potato flesh with melted butter
- • Reducing the milk‑cream infusion without scorching
- • Gentle folding of the infusion into the mash
- • Final butter incorporation for glossy finish
Safety Warnings
- • Handle hot potatoes with a cloth or oven mitts to avoid burns.
- • Butter and cream can splatter; keep a lid nearby.
- • Do not leave the reducing cream unattended; it can scorch and develop a bitter taste.
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