Holiday Recipe: Golden Mashed Potatoes
- 4 pounds
Yukon Gold potatoes, peeled
- 2 pounds
rutabaga, about 1 large vegetable, peeled
- 6 cloves
garlic, skins removed
Salt and freshly ground black pepper
- 1 cup
heavy cream, plus more for the slow cooker
- 1/2 cup
unsalted butter, plus more for the slow cooker
- 1/2 cup
Paprika, to garnish
Cut the potatoes into large chunks — quarters or sixths. Cut up the rutabaga, but cut into smaller pieces than the potatoes; the rutabaga chunks should be about half the size of the potato chunks.
Place a steamer insert in a large pot and add water. Bring to a boil, then add the potatoes, rutabaga, and garlic. Sprinkle lightly with salt and pepper. Cover, lower the heat, and steam for 20 to 30 minutes, or until the vegetables are very tender.
Transfer the cooked vegetables to a large bowl and mash with a masher or a ricer. Warm the cream and butter in a small saucepan until the butter is melted, then slowly pour into the mashed vegetables, stirring with a wooden spoon. (You can also mash the potatoes with the paddle attachment of a stand mixer, and add the cream with the mixer running. Set the mixer to low; you don't want to over-mix and make the potatoes gluey.)
Stir in the sour cream. Taste and add additional salt and pepper if desired. Sprinkle lightly with paprika to garnish.
To Keep Mashed Potatoes Warm in a Slow Cooker: If not serving immediately, butter the insert of a large slow cooker. Pour a little cream into the bottom of the slow cooker and turn on to LOW. Transfer the potatoes to the slow cooker and cover. Stir every half hour. The potatoes can be kept safely and well in the slow cooker for up to 4 hours.
→ More methods for keeping potatoes warm: How To Keep Mashed Potatoes Warm: Learn the Best 4 Methods