This is our go-to side dish for any and every recipe that gives you good gravy. Yukon Gold potatoes make a nice sweet, creamy mash. Try it with Bobby’s Turkey Vegetable Goulash (page 132) or Baked Chicken with Zucchini and Herbs (page 37).
Recipe information
Yield
serves 6
Ingredients
2 1/2 pounds Yukon Gold potatoes, peeled
1 cup milk
1 tablespoon chopped garlic
6 tablespoons unsalted butter
1 1/2 teaspoons salt, plus additional to taste
Freshly ground black pepper to taste
Preparation
Step 1
Bring a large pot of salted water to a boil. Cook the potatoes until tender, about 25 minutes. Drain well.
Step 2
Combine the milk and garlic in a saucepan and simmer for 5 minutes.
Step 3
In a large bowl, mash the potatoes, milk mixture, butter, salt, and pepper to the desired consistency. Taste and adjust the seasonings, if necessary. Serve immediately.
[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.
Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.
Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
