BUTTER-BRAISED YUKON GOLD POTATOES
TIME: 15 MINUTES
YIELD: 4 SERVINGS
GF • VEG (USING HOMEMADE VEGETABLE BROTH, THIS PAGE)
Tender and velvety, these potatoes absorb the butter and stock as they cook, becoming rich and extremely flavorful. Make sure to use good stock here, preferably from a batch you’ve made in your pressure cooker, or at least your favorite store-bought brand. After all, if the stock doesn’t taste good on its own, it’s not going to do your potatoes any favors. Don’t overlook the scallions or chives at the end—they add a lot in terms of oniony freshness. Scallions will be the more pungent and crunchier choice; chives are milder and softer. Or substitute other herbs. Basil, tarragon, or mint will all add the necessary zing.
6 medium Yukon Gold potatoes (about 2 pounds)
1 to 2 tablespoons unsalted butter
⅓ cup stock of choice (chicken, vegetable, meat), preferably homemade (see this page)
Large pinch of salt, plus more to taste
Freshly ground black pepper to taste
2 scallions (white and light green parts), thinly sliced, or 2 tablespoons minced chives
- Peel the potatoes if you like, and slice them into ½-inch-thick rounds.
- Place the potatoes in the pressure cooker and add the butter, stock, and salt. Cover and cook on low pressure for 8 minutes. Release the pressure manually.
- Taste, and add the pepper along with more salt if needed. Stir in the scallions and serve.