Yukon Gold Mashed Potatoes Recipe
These Yukon Gold Mashed Potatoes are easy to make, unbelievably creamy and fluffy, and ready in 30 minutes. A timeless American side dish, whipped Yukon gold potatoes literally go with anything, making them an all-around crowd-pleaser for all year round.
Servings: 6 servings
Ingredients
- 2 pounds Yukon gold potatoes peeled* and cut into 1-inch cubes
- 1 tablespoon Kosher salt plus more for seasoning
- ¾ cup whole milk or half and half or heavy cream
- 3 cloves garlic minced
- 6 tablespoons unsalted butter
- ¼ cup sour cream or Greek yogurt
- ¼ teaspoon black pepper or white pepper
- 1 teaspoon fresh herbs such as chives or parsley chopped - optional
Instructions
- Fill a large pan with cold water and add the cubed potatoes, making sure the potatoes are fully submerged. Stir in 1 tablespoon kosher salt and bring it to a boil on medium-high heat.
- Cook the potatoes until tender, 15-20 minutes. You can check doneness by inserting a sharp knife into a potato. If it comes in and out easily, they are ready to go. Drain the potatoes and return them to the pot.
- While the potatoes are cooking, place milk, garlic, and butter in a saucepan and heat on medium-low until the butter is melted and the milk is warmed—there is no need to bring it to a boil.
- Add the warmed milk mixture into the pan containing the now drained potatoes and lightly mash* to combine.
- Add the sour cream and mash all of it to your desired consistency.
- Season with salt and pepper to your desired taste.
- Transfer into a serving bowl, sprinkle with fresh herbs and add more butter on top, if preferred. Serve.
Notes
- Yields: This recipe makes about 2 1/2 to 3 cups of mashed potatoes, ideal for serving six as a side dish. The nutritional values below are per serving. If you are serving a larger crowd, you can double the recipe.
- Should I peel the potatoes? When it comes to peeling, Yukon Gold mashed potatoes offer flexibility. Unlike Russet potatoes, golden potatoes can be used with or without their skin. For the creamiest texture, peel the potatoes before mashing. If you prefer a more rustic flavor or are using baby potatoes, leaving the skin on works perfectly, too. Just note that it will add a slightly earthier texture and taste.
- Tools: I recommend using a hand masher for mashing potatoes, but a food mill or potato ricer can also be used. I do not recommend using a food processor or blender for mashing as you'll end up with a gooey texture.
- Make ahead, storage and reheating: This recipe can be made a day ahead. To store, let it cool down, place it in an airtight container, and store it in the fridge. Reheat in a preheated 325-degree oven for 10 minutes or until warmed through.
Nutrition
Calories: 257kcal | Carbohydrates: 29g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 39mg | Sodium: 1188mg | Potassium: 705mg | Fiber: 3g | Sugar: 3g | Vitamin A: 464IU | Vitamin C: 30mg | Calcium: 73mg | Iron: 1mg
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