Yukon Gold Mashed Potatoes Recipe

Introduction

Yukon Gold mashed potatoes are creamy, buttery, and perfectly smooth – a timeless comfort food favorite. Using Yukon Gold potatoes gives these mashed potatoes a naturally rich and velvety texture that’s hard to beat. This simple recipe is sure to become your go-to for any meal.

Ingredients

• 2 ½ pounds (about 7 medium) Yukon Gold potatoes, scrubbed and cut in half
• 1 tablespoon Kosher salt for the water, plus 1 teaspoon for potatoes
• ¾ cup (1 ½ sticks) unsalted butter, room temperature
• 1 cup milk or heavy cream, warmed
• ¼ cup sour cream or Greek yogurt
• ½ teaspoon black pepper
• 2 tablespoons minced chives (optional)

Instructions

1. Step 1: Add the potatoes and 1 tablespoon of Kosher salt to a medium saucepan. Fill with water until potatoes are covered by about 2 inches. Place the pan over medium-high heat and bring to a boil, then reduce to a rapid simmer. Cook for 20-25 minutes, until potatoes are easily pierced with a fork.
2. Step 2: Drain the potatoes and, if desired, use tongs to peel away the skin while they are still warm.
3. Step 3: Return the potatoes to the pot along with the butter and the additional 1 teaspoon of Kosher salt. Mash using a potato masher, ricer, or handheld mixer on low speed until smooth to your liking.
4. Step 4: Gradually add the warmed milk or cream, about ¼ cup at a time, stirring gently until fully incorporated. Continue until you reach your desired consistency. Keep in mind the potatoes will thicken slightly once they rest.
5. Step 5: Stir in the sour cream or Greek yogurt, then add black pepper and minced chives if using. Taste and adjust seasoning with more salt and pepper if needed. Serve warm and enjoy.

Tips & Variations

• For extra richness, swap sour cream with crème fraîche or add a splash of heavy cream.
• Use a potato ricer for the smoothest texture without overworking the potatoes.
• Try adding roasted garlic or grated cheese like Parmesan for more flavor.
• If you prefer a lighter option, use milk instead of heavy cream and skip the sour cream.

Storage

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat or in the microwave, adding a splash of milk or cream and stirring occasionally to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato for this recipe?

While you can substitute other potatoes, Yukon Golds are recommended for their naturally creamy texture and buttery flavor, which make the best mashed potatoes.

How can I make these mashed potatoes ahead of time?

You can prepare mashed potatoes a day in advance, store them in the fridge, and reheat them gently with a bit of added cream or milk to maintain creaminess before serving.

Yukon Gold Mashed Potatoes Recipe

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★★★★★

4.7 from 53 reviews

This classic Yukon Gold Mashed Potatoes recipe delivers creamy, buttery mashed potatoes with a silky texture, enhanced by sour cream and chives. Perfect comfort food that pairs wonderfully with any main course, made from simple ingredients and cooked using stovetop boiling and mashing techniques.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: About 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 2 ½ pounds (about 7 medium) Yukon Gold potatoes, scrubbed and cut in half

Seasonings and Dairy

• 1 tablespoon Kosher salt for the water
• 1 teaspoon Kosher salt for potatoes
• ¾ cup (1 ½ sticks) unsalted butter, room temperature
• 1 cup milk or heavy cream, warmed
• ¼ cup sour cream or Greek yogurt
• ½ teaspoon black pepper
• 2 tablespoons minced chives (optional)

Instructions

1. Boil the Potatoes: Add the halved Yukon Gold potatoes and 1 tablespoon of Kosher salt to a medium saucepan. Fill with water to cover the potatoes by about 2 inches. Bring the water to a boil over medium-high heat, then reduce to a rapid simmer and cook for 20-25 minutes until the potatoes are easily pierced with a fork.
2. Drain and Peel: Strain the potatoes through a colander. Using tongs, carefully peel away the skins if you prefer skinless mashed potatoes; this is optional as Yukon Gold skins are thin and tender.
3. Mash the Potatoes: Return the drained potatoes to the pot. Add the room temperature butter and 1 teaspoon Kosher salt. Mash the potatoes using a potato masher, ricer, or a handheld mixer set on low until the potatoes are smooth and creamy to your liking.
4. Add Dairy and Season: Gradually add the warmed milk or cream, about ¼ cup at a time, stirring gently to incorporate until you reach the desired creamy consistency. Stir in the sour cream or Greek yogurt, then add the black pepper and minced chives if using. Taste and adjust the seasoning with additional salt and pepper as needed. Serve warm and enjoy!

Notes

• For extra fluffy potatoes, use a potato ricer instead of a masher.
• Warming the milk or cream prevents the potatoes from cooling down and helps it absorb better.
• Using sour cream adds a subtle tang and richness; Greek yogurt is a healthier alternative.
• Chives add a mild onion flavor and a fresh color contrast, but they are optional.
• Yukon Gold potatoes have a naturally buttery flavor and smooth texture that make them ideal for mashing.

Keywords: Yukon Gold mashed potatoes, creamy mashed potatoes, easy side dish, buttery mashed potatoes, classic mashed potatoes