yukon gold

Roasted chicken thighs, potatoes, carrots and onion tossed in simple spices, garlic and oil. Then oven baked until chicken is juicy with crispy skin and onions are roasted. Major yum!

Roasted Chicken Thighs and Potatoes

lbs chicken thighs, bone

potatoes,

carrots,

onion,

garlic cloves, sliced

tbsp avocado or olive oil

cumin

oregano

basil

rosemary

salt

black pepper,

bay leaves

Preheat oven to 450 degrees F and prepare large 9 x 13 baking dish with walls.

To the dish, add chicken, potatoes, carrots, onion, garlic and bay leaves.

Drizzle with oil and then sprinkle with cumin or coriander, dried herbs, salt and pepper.

Bake for 40-45 minutes or until potatoes are fork tender and chicken juices run clear when poked.

Remove from the oven and dig in! How easy was this?!

This one good looking dish,I know by reading the ingredients it will be good,only way to know ,is I will make it tomorrow,
Thanks

Just wanted to let you know this was delicious! As we ate it all one could hear was Mmmm… as we ate it &amp; finished… only one thigh &amp; a few left over potatoes/carrots left. There’s just the two of us so I’m thinking my husband will finish the rest later for dinner! He definitely loves your recipes which I’ve made – all of them so far!! LOL… No, I’ve not run out of recipes to cook yet… still more to try! I don’t know if I commented on the Avocado Salad w/green onions I’ve made twice, but it’s good, too. Also, the Chickpea Avocado Salad. I’m thinking I’m going to make the Cedar Plank Salmon next – after I go buy Cedar Planks. I’m sure that will be good, too. Between your website I should be all set up without having to worry on what to fix next!! SERIOUSLY! Again,Olena, “thank-you”!!

Making again today - it was that good the first time around... repeat performer!! Thank you for some of the best recipes I've cooked recently! In fact, my husband is still talking about them!
Happy Easter to you &amp; your family!

This is a great recipe!  Good enough to rate hand writing it in my notebook of true keeper recipes (with credit to your website).  I've made it several times. Last night I didn't have carrots, and used mushrooms in their place.  Fifteen minutes before it was done, I put in a pan of seasoned asparagus in the oven and roasted that too.  My husband raves every time we have this. The prep work is pretty simple and it makes the house smell amazing once the meal starts cooking.  Last night I was made a second pan to put in the oven tonight, too!

Olena, after making this several times - as it's that good - I realized why I/we love it! It came to me one day like a light bulb in my head... you see my mother-in-law was from Czech Republic (hours away from Ukraine) &amp; this is exactly the way she cooked! It was comforting to me as she has now passed away &amp; we miss her great meals similar to this. Just wanted to share this memory...!?

I just found your site and at just the right time.  I am attempting to eat much healthier, and I am exited to try lots of your recipes with real and easily accessible ingredients.  This chicken was just honest, homey and REAL food.  It was delicious.  I have stopped buying as many individual spices since they go stale before I use them.  I now buy spice blends of spices I would use together anyway.  For this recipe I used Trader Joe's 21 seasoning salute and salt.  It came out delicious.  Also, since it is just me and I wanted to do your trick of prepping for two meals at once, I cooked with two chicken thighs and vegetables last night and put an equal amount in a baggie to dump into the pan tonight.  Two suppers and two lunches with one prep time!

Doc delicious.  Perfect for big family dinners. Allows cook some time to socialize while dish bakes.  Easy clean-up also.

I have made this recipe four times now! My toddler gobbled up the chicken and asked for more! I have been playing around adding red onions or red potatoes as well as using a sweet potato one night. It turns out great every time and it is so fast to make on a weeknight or weekend. Thank you for sharing this dinner...it is the one I'm sure to keep in rotation during the cooler months.

Easy and delicious!  Great for a crowd.  I make it at least once a month. thanks!

Delicious winter comfort food and the house starts smelling so good beforehand already :)

Excellent recipe!!! Thank you very much! My family loved it!

Easy to make, healthy and absolutely delicious.  3 hours later and i'm still thinking omg that was so good.  Great for families, guests and bachelors; highly recommended.

I made s smaller portion for my wife and I
. Went to the local store and purchased everything I needed for less than $7 . 
Most seasonings I had at home. Simple quick and delicious .

I can sum up this dish in one word - DELISH!  So easy, my husband could have done it.  I used chicken thighs and drumsticks (for the kids) with red potatoes, onion and carrots.  I didn't have a lot of variety in my cupboard, so I seasoned with salt, pepper, garlic gloves, granulated garlic and fresh rosemary sprigs.  The entire family gave it two thumbs up.  I will definitely be making this dish again.  So glad I wandered onto your site!  Thank you Olena.

This was so good and easy.Love it. Used fresh rosemary,  dried thyme,  bay leaves, salt, pepper and cumin. Can't wait to make it again.  The chicken was crispy and so tasty, and you can just throw it together with whatever you want.

Simple, yummy meal.  Delicious.
I prepped meal exactly as on recipe. And even added sweet potatoes.
Turned out delish.

This is a great recipe 
*because the prep is simple, 
*because your kitchen smells wonderful while  you're baking it, 
*because you have leftovers for at least 2 or 3 days

This will become one of my top Go-To recipes.

Awesome and I used cumin and I added sweat potato to the mix.  Oh and I didn't have a single onion can you believe it?!  So, I used shallots instead!  Awesome one pan dinner!

Thanks and hope you're staying safe!

Norma Macias from Miami, FL

Found your recipe by accident.  Decided to try a whole chicken-never done that before.  Big difference is I put the whole shabang in my insta pot on high heat  pressure cook setting.  Used celery, green peppers, minced garlic, garlic powder, dried mustard, Italian seasonings.  For liquid to steam out I put in a bunch of chicken broth no extra salt.  Today (05/16/20) is first attempt at this.  Looks good in the pot.  Easy to do which I love!

A rainy holiday Saturday. Stiff from 2 days of gardening. Craving chicken thighs,  wanted a quick prep oven meal. WOW!!!!! For once I followed a recipe exactly, with only 2 exceptions. I only had mini potatoes and hate coriander.  Halved the potatoes and substituted cumin.  The flavours were perfect. In my favourite pottery lasagna pan it looked just like the photo. I’m so glad I made enough for 3 meals.

I REALLY recommend  this recipe.  Wonderful for everyday, for company, and will be shared at many potlucks.






it 
.

I made this dish once so far and it was very tasty. Definitely will become a regular dish at our house!

The carrots were not cooked all the way through. I recommend boiling them first if you like them soft like me! Delicious recipe!

This is great! So easy. I’m always looking for one pot/pan meals. Most of my favorites are cajun or southern style recipes that cook down for hours. This recipe has the same homestyle-comfort deliciousness but is quick and easy. Set it and forget it! The spice blend is fantastic, garlic is mandatory, and chicken thighs are the way to go... We also add brussel sprouts.

Thanks for sharing! My house smells amazing right now and the prep was super easy🤗

The chicken and vegetables are roasting in the oven and it smells so good.  My Grandmother immigrated here to the US from Ukraine.  She was the best cook and taught me many traditional Ukrainian dishes.

I can’t wait to eat this!!!!

This was a very challenging experience for me...  40 min, very hard potato’s and carrots, +5 min, +5, +10, +10... Ok now I’m cutting each potato and carrot pieces in half.  Back in for 10min, +10, still not cooked...  What wrong?  Doesn’t make sense, everyone is having success with this recipe😳. And we’re getting hungry...

Wait!  I’m using my micro-convection oven in my motorhome (it’s my home) which usually cooks really well.  Let’s check.. Oh boy, the temps drops to 375F degrees, darn, no wonder it’s not ready!!!  My micro-convection isn’t good enough to cook at 450F for prolong periods 😟

It was finally ready after 2 hours... (note to self, use your propane oven next time Marie!..). and result?  

SO INCREDIBLY DELICIOUS!!!  It’s been more than 1 hour I’m done eating supper and this wonderful taste is still I n my mouth!!!  It’s coming back regularly, for sure!! (with the right motorhome cooking tool..)

Thank you again, and again Olena!  Love your recipes!😍

Fantastic! This was honestly tastier than I expected.  Thank you!

So simple. Needed a last minute chicken recipe. This one tastes great and your whole dinner cooks together in one dish.

The foods look really good need to start making healthier foods

So simple and good. I really like the grated garlic vs crushed so much more favor. I like one pan meals easy prep clean up. I used what vegetables that I had on hand; Red potatoes, carrots, brocoli, mushrooms, onions, garlic, Italian blend seasoning, salt &amp; pepper and skin on thighs. it was very good. Even a serrano pepper at one end since I like a little heat for me.

Love this recipe! So easy and delicious! I could never knew chicken could be juicy until I found Olena’s recipes!

Trinidadian chickpeas and potato suspended in a delicious mash. 

Aloo and Chana

vegetable oil

Tbsp. Chief Brand curry powder

Scotch bonnet

Green Seasoning, divided

Diamond

potatoes

chickpeas, rinsed, or 1½ cups cooked chickpeas

Tbsp. store-bought or homemade mango kuchela (optional)

Lime juice (for serving)

This comforting, spiced mash of fork-tender potatoes and creamy chickpeas is just one of many dishes that show up in Cane chef Peter Prime’s take on a Trinidadian lime—a hangout, or in this case, a full-on roti lime feast. As you cook the potatoes, add just enough water so they can steam and turn tender without sticking to the pot. You want the final texture to have chickpeas and broken chunks of potato suspended in a delicious mash. Serve it alongside Fruit Chow, Tomato Choka, Curry Goat, and the main event: the flaky Buss Up Shut Paratha Roti.

Bon Appétit

Heat oil in a medium Dutch oven or other heavy pot over medium-high. Add curry powder and cumin; cook, stirring constantly, until fragrant and slightly darkened in color, about 30 seconds.

Add onion, chopped chile, ⅓ cup Green Seasoning, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt to pot and cook, stirring occasionally, until onion is softened and translucent, about 3 minutes. Add potatoes and remaining whole chile and reduce heat to medium-low. Cover pot; cook, stirring occasionally and adding a splash or so of water if mixture looks dry or is sticking to bottom of pot, until potatoes are fork-tender, 30–35 minutes.

Add chickpeas, mango kuchela (if using), and remaining ⅓ cup Green Seasoning to pot. Cover again and cook, stirring occasionally and adding a splash or so of water if mixture looks dry or is sticking to bottom of pot, until some of the potatoes fall apart and become creamy, 25–30 minutes. Mix in lime juice; taste and season with more salt.

Use the silky shreds of roti to scoop up all the various curries, chows, and chokas that make up this roti lime feast.

“Like Jamaica itself, this is a mash-up of cultures and flavors and ideas—all together in one delicious savory pie,” says chef Tiffany-Anne Parkes.

Jerk Turkey Shepherd’s Pie

garlic

thyme

cinnamon sticks

jerk marinade (about 10 oz.; such as Walkerswood)

turkey,

all-purpose flour

¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt

Tbsp. vegetable shortening,

unsalted butter,

Kosher salt

half-and-half

½ cup (1 stick) unsalted butter

tsp. finely chopped thyme

lime zest

black pepper

Scotch bonnet chiles, pierced a few times with a paring knife

cloves

jerk seasoning (about 10 oz.; such as Walkerswood)

unsalted butter

chicken broth

All-purpose flour (for surface)

½ tsp. smoked paprika

Half-and-half (for brushing)

Hibiscus Cranberry Sauce (for serving)

“There’s no Thanksgiving spread like a Jamaican Thanksgiving spread,” says Pienanny chef-owner Tiffany-Anne Parkes. “When I was growing up, we’d have one table laden with traditional savory dishes like curry goat, rice and peas, and jerk chicken, and another full of pies for dessert. Things are different this year, so I’m making one dish that incorporates an entire feast. Hibiscus cranberry sauce, inspired by my mom’s holiday sorrel drink, tames the heat of the jerk turkey; pie crust stands in for the island's doughy fried festivals; lime-zested mashed potatoes go on top. Like Jamaica itself, this is a mash-up of cultures and flavors and ideas—all together in one delicious savory pie.” Because the pimento wood that is used as a cooking surface during the traditional Jamaican smoking and jerking process is scarce, it is almost impossible to produce true jerk in the United States. Here, we use smoked paprika as well as cloves to help create the smokiness that is essential to the jerk tradition.

Bring salt and 4 cups water to a boil in a 16-qt. pot, stirring until salt is dissolved. Remove from heat and add onion, garlic, thyme, bay leaves, cinnamon sticks, and marinade to pot. Chill, uncovered, until cold, about 1 hour.

Add 6 quarts cold water to pot and carefully lower in turkey. Place a heavy plate on top of turkey to keep it submerged. Cover and chill at least 12 hours and up to 1 day. (The turkey will be more moist and flavorful if you let it brine the full time.)

Mix flour and salt in a large bowl with a fork to combine. Add shortening and butter and toss to evenly coat. Working quickly and aggressively and using a pastry blender or 2 forks, press into dry ingredients until pieces of butter and shortening are about the size of a dime (the idea is to smash the butter into the flour, creating some pieces that are flat and thin and some that are large and chunky). Drizzle 1 Tbsp. ice water over mixture and stir in with a fork. Knead dough gently in bowl until it comes together (it will still look a little dry).

Turn dough out onto a work surface and knead 1 or 2 more times, pressing to incorporate shaggy edges. Press into a disk about 1" thick and wrap in plastic. Chill at least 1 hour.

Do ahead: Dough can be made 1 day ahead. Keep chilled, or freeze up to 1 month.

Place potatoes in a large saucepan and pour in water to cover by at least 2"; season generously with salt. Bring to a boil, reduce heat, and simmer until a paring knife easily slides through flesh, 25–35 minutes. Drain potatoes and let cool slightly.

Meanwhile, bring half-and-half and butter to a simmer in a small saucepan over medium heat.

Cut potatoes in half lengthwise. Pass potatoes through a ricer or food mill into a large bowl. (If you don’t have either, gently mash in bowl with a potato masher.) Pour in half-and-half mixture and mix well. Stir in thyme and lime zest; season with pepper. Set aside.

Do ahead: Potatoes (without thyme, zest, and pepper) can be made 1 day ahead. Let cool; cover and chill.

Line a large rimmed baking sheet with 3 layers of foil; set a wire rack inside. Remove turkey from brine and transfer to a plastic cutting board; discard brine. Pat turkey dry inside and out. Place, breast side up, on rack and tuck wings underneath. Let sit at room temperature 1 hour.

Purée chiles, cloves, and 1 cup jerk seasoning in a blender. Transfer chile mixture to a small bowl; set aside.

Melt butter in a small saucepan over medium heat. Add remaining ¼ cup jerk seasoning and whisk until smooth, about 1 minute. Remove from heat.

Place a rack in middle of oven; preheat to 450°. Wearing disposable food-grade gloves to protect your hands from chiles, gently separate skin from breast meat starting at neck. Spread chile mixture over breast meat underneath skin, then smear remaining chile mixture all over outside of turkey. Tie legs together with kitchen twine and pour 1 cup broth into baking sheet.

Roast turkey, rotating pan halfway through, until skin is mostly golden brown, about 30 minutes. Reduce oven temperature to 300° and continue to roast, brushing with jerk butter every 30 minutes and adding ½ cup broth to pan if liquid evaporates, until an instant-read thermometer inserted into the thickest part of breast registers 150°, 65–85 minutes longer. Skin should be deep golden brown and lacquered-looking. Transfer turkey to a cutting board; let rest 2 hours. Pour juices from pan into a heatproof measuring glass.

Let dough sit at room temperature 5 minutes. Roll out on a lightly floured surface to a 10½"–12" round (1½"–2" wider than pan). Place dough in a 9"-diameter pie pan or 10" cast-iron skillet; lift up edges, allowing dough to slump down into skillet. Trim any overhang and crimp edges as desired. Chill until ready to use.

Carve turkey and shred meat. Measure out 5 cups (a mix of light and dark meat is good); save remaining meat for other uses. Arrange meat evenly in dough. Pour just enough pan juices over turkey to moisten (be careful not to oversaturate or your crust may be soggy). Mound potatoes over meat. Using a wet butter knife or spoon, spread to edges, covering meat completely. Using a fork, create decorative ridges in potatoes and sprinkle with paprika. Brush dough with half-and-half. Bake pie until crust is golden brown, 35–45 minutes. Let cool 15 minutes. Serve with cranberry sauce.

This genius steam-then-roast method produces perfect potatoes every time. You’ll have a balance of browned, crispy, salty outside and creamy interior.

Roasted Potatoes

olive oil

Kosher salt, freshly ground pepper

This genius steam-then-roast method produces perfect potatoes every time. Starting with medium-small Yukon Golds (about 2" long) means you’ll have the ideal proportion of browned, crispy outside to creamy interior.

Place a rack in lowest position in oven and preheat to 425°. Halve 2 lb. Yukon Gold potatoes crosswise.
→  Here's why yukon golds are our top choice for roasting.

Arrange potatoes, cut side down, on a rimmed baking sheet, spacing evenly apart. Pour in 1½–2 cups water (it needs to cover baking sheet in a thin layer).

Cover baking sheet with a double layer of foil, crimping sides very tightly to seal well. Doing this will trap in steam and prevent water from dribbling out if you tip the sheet.

Bake potatoes until a fork or skewer slides easily through potatoes, 25–30 minutes. The foil will be puffed, but poke through and feel around for a potato to test. Try testing a couple to gauge doneness.

Let potatoes cool about 5 minutes. Crank up oven temperature to 500° (or as high as your oven goes). Use tongs to lift up foil at 1 corner, peeling it back only about 1". Tip open corner into the sink and pour off water.

Remove foil and drizzle ¼ cup oil over potatoes; season generously with salt and pepper. Let potatoes cool to the point you can handle them, then toss with your hands to coat completely. Arrange cut side down again.

Roast potatoes until tops are golden, bottoms are deeply browned and crisp, and oil around edges is sizzling and, 20–25 minutes.

Let potatoes cool slightly, then use a spatula to unstick them from baking sheet.
→  That brown gunk you can never get off of your sheet pans? Here's the easy way to get rid of it.

With crispy outsides and soft, fluffy insides, these roasted potatoes practically melt in your mouth.

Melt in Your Mouth Potatoes

Yukon Gold potatoes, peeled

butter, melted

pepper

garlic,

parsley

Place oven rack in upper-middle position. Preheat oven...

Place oven rack in upper-middle position. Preheat oven to 475 degrees. Spray a large rimmed baking sheet with non-stick cooking spray.

In a small bowl, combine melted butter, thyme,...

In a small bowl, combine melted butter, thyme, rosemary, salt, and pepper.

Cut potatoes into 3/4 to 1 inch thick...

Cut potatoes into 3/4 to 1 inch thick slices, discarding ends. Toss potatoes in butter mixture. Arrange in a single layer on prepared baking sheet.

Roast potatoes for 15 minutes. Remove from oven...

Roast potatoes for 15 minutes. Remove from oven and flip potatoes over. Return to oven and roast for an additional 15 minutes.

Remove potatoes from oven and flip one more...

Remove potatoes from oven and flip one more time. Add the broth and garlic to the pan and carefully return to oven. Roast for an additional 10-15 minutes, or until potatoes are tender. Sprinkle with parsley and serve.

The mashed potatoes’ impossibly creamy texture is a credit to the right guy for the job: the German Butterball. (We tested 10 contenders—it was the butteriest in flavor, and fluffiest when mashed.) Plus, roasting the potatoes first concentrates the flavor. On the continuum from slightly textured to exquisitely satiny spuds, use a potato masher (rustic, but fine!), ricer (nicer!), or food mill fitted with the finest disk (woooow!). A smoky breadcrumb and-potato-chip topping, inspired by the flavors of patatas bravas, brings something new to the table.

Mashed Potatoes 

lb. German Butterball

(or more) whole milk

Tbsp. (or more) kosher salt

lemon

½"-thick slices country-style bread, torn into 1" pieces

kettle-style potato chips (such as Cape Cod)

thyme, leaves picked

hot smoked Spanish paprika

The impossibly creamy texture of these mashed potatoes is a credit to choosing the right guy for the job: the German Butterball. (We tested 10 contenders—it was the butteriest in flavor, and fluffiest when mashed.) Plus, roasting them first helps concentrate their flavor. On the continuum from slightly textured to exquisitely satiny spuds, use a potato masher (rustic, but fine!), ricer (nicer!), or food mill fitted with the finest disk (woooow!). A smoky breadcrumb and-potato-chip topping, inspired by the flavors of patatas bravas, brings something new to the table. See all of the Absolutely, Positively Perfect Thanksgiving recipes here.

Preheat oven to 400°. If using German Butterballs, place potatoes on a rimmed baking sheet or in a cast-iron skillet and roast, turning halfway through, until very tender (a paring knife inserted into the center should meet with no resistance), 45–50 minutes.

If using Yukon Golds, place on a rimmed baking sheet or in a large baking dish and cover tightly with foil. Roast until very tender, 80–95 minutes.

Meanwhile, remove 4 garlic cloves from garlic head and set aside for the topping. Cut remaining head of garlicin half crosswise and place in a medium saucepan with thyme, peppercorns, butter, 4 cups milk, and 1 Tbsp. salt.

Using a vegetable peeler, remove wide strips of zest from half of lemon and add to pot; set lemon aside for the topping. Bring mixture to a simmer over medium-high heat, stirring occasionally. Immediately remove from heat, cover, and let sit at least 30 minutes.

When potatoes are done, use a paring knife to remove skins (it’s important to do this while they are very hot; hold them in a kitchen towel to protect your hands), then pass them through a ricer or food mill fitted with the fine disk into a large pot (or simply mash them in the pot with a potato masher).

Return garlic mixture to a simmer, then pour through a fine-mesh sieve into pot with potatoes; discard solids. Set potato mixture over medium heat and whisk until liquid is incorporated and potatoes are very smooth and bubbling. Taste and season with more salt if needed. Cover and keep warm until ready to serve.

Do Ahead: Potatoes can be made 2 days ahead. Transfer to an airtight container and let cool. Cover and chill. Reheat over medium, whisking constantly and loosening with more milk if needed.

Pulse reserved 4 garlic cloves in a food processor until finely chopped, about 15 seconds. Add bread and potato chips and process in long pulses until coarse crumbs form, about 1 minute.

Heat butter in a large ovenproof skillet over medium until foaming. Add breadcrumb mixture and season with salt and pepper. Cook, stirring, until mixture is coated in butter and fragrant, about 1 minute. Transfer skillet to oven; bake, tossing every 5 minutes, until crumbs and chips are evenly dark golden brown, 15–20 minutes.

Meanwhile, finely grate remaining lemon zest from reserved lemon into a small bowl. Add thyme leaves and paprika and toss to combine.

Remove crumb mixture from oven and immediately toss in thyme mixture. Taste and season with more salt if needed. Let topping cool in pan, then add parsley.

To serve, transfer mashed potatoes to a large bowl and sprinkle topping over.

Do Ahead: Topping (without parsley) can be made 2 days ahead. Store airtight at room temperature.

Brad Leone’s go-to charred, smashed, and miso-garlic-butter–tossed grilled potatoes.

Miso-Y Grilled Potatoes

baby Yukon Gold potatoes

Diamond Crystal or ¼ cup Morton kosher salt

Tbsp. red miso

garlic clove, finely chopped

rice vinegar

Boil the potatoes before you head out camping (or to your backyard!). They’ll get a quick char on the grill to crisp the skins and warm back up. The final step, per Brad Leone, is to “give ’em a little cut, a little smash, then add melted miso-garlic butter and toss ’em. The charred skin comes off in the butter—it’s nice.”

Miso-y Grilled Potatoes

Prepare a grill for medium-high heat. Bring potatoes, salt, and 1 quart water to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until tender, 12–14 minutes; drain. Grill potatoes, turning often with tongs, until lightly charred, 6–8 minutes.

Meanwhile, set a medium skillet, preferably cast iron, on grill. Place butter and miso in skillet and cook, stirring, until butter is melted and mixture is smooth, about 2 minutes. Remove from heat; stir in garlic and vinegar. Season with pepper.

Transfer potatoes to skillet, breaking some in half with tongs. Toss to coat in miso butter. Add parsley; toss again.

We're ready to declare these the fluffiest, creamiest, and easiest mashed potatoes ever. Unpeeled potatoes absorb less moisture when boiled, and the ricer will catch the skins—great news for lazy cooks everywhere.

Ultra-Creamy Mashed Potatoes

Yukon Gold potatoes, scrubbed

kosher salt,

milk

heavy cream

(2 sticks) unsalted butter, room temperature, cut into pieces

potato

Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–35 minutes. Drain, briefly rinse with cool water to remove any excess starch, and return potatoes to warm pot (off heat) to dry while you heat the milk mixture.

Warm milk, cream, garlic, and rosemary sprigs in a small saucepan over medium until fragrant, about 5 minutes. Remove pan from heat.

Pass hot potatoes through ricer or food mill into a large bowl (cold potatoes will become gummy). Add butter and 4 tsp. salt and stir until butter is completely incorporated. Strain warm milk mixture through a fine-mesh sieve into a large measuring glass. Pour into potatoes ½-cupful at a time, stirring after each addition until liquid is fully incorporated and mixture is smooth before adding more.

Serve mashed potatoes topped with a few grinds of pepper.

Do Ahead: Mashed potatoes can be made 1 day ahead. Cover and chill. Reheat over medium, stirring often and adding ¼ cup milk or stock to thin out if needed.

This roast fish uses a slow-roasting method , giving vegetables a head start in a hot oven before turning the heat way down, laying the fish on top, and letting everything finish together.

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Top 28 yukon gold recipes from across the web

The most viewed yukon gold recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Chicken Thighs and Potatoes

Aloo and Chana

Jerk Turkey Shepherd’s Pie

Roasted Potatoes

Melt in Your Mouth Potatoes

Mashed Potatoes

Miso-Y Grilled Potatoes

Ultra-Creamy Mashed Potatoes

Roast Fish With Curry Butter

Seriously Amazing Cheddar Mashed Po...

Za’atar Fish and Chips

Broccoli Soup With Turmeric, Peanut...

Bombay Sandwich

Dahi Puri

Potato Salad

Leek and Potato Galette with Pistac...

Mashed Baked Potatoes with Chives

Beet Fritters With Beet Greens Yogu...

Rustic Leek and Potato Soup With Fr...

Duchess Baked Potatoes

Make-Ahead Mashed Potatoes

Vegan Leek Latkes

Garlic Soup with Potatoes and Poach...

Olive Oil–Confit Chicken

Slow-Roast Lamb With Harissa and Ap...

Shepherd's Pie Recipe by Tasty

Crispy Oven Roasted Yukon Gold Pota...

Crockpot Mashed Potatoes

The most viewed yukon gold recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine