I think we can all agree that no holiday meal is complete without everyone’s favorite, creamy mashed potatoes. And no mashed potato recipe turns out as silky as one made with Yukon Golds.
The reason is simple. They have just the right amount of starch and a naturally buttery flavor that creates the smoothest, creamiest texture without needing a ton of added fat.
Yes, my version uses a bit of butter, sour cream, and milk, but I’ll also share ways to make it your own, whether that means swapping in Greek yogurt, keeping it extra rich, or making it vegan without losing that velvety texture.
Plus, I’ll walk you through everything you need to know, from whether to peel them to how to season them so they taste restaurant-worthy, and how to make them ahead for your holiday table.
Ingredients and Substitutions
This recipe for mashed potatoes with Yukon gold is remarkably simple. The adaptability and ease of this recipe are what make it such a classic. It comes together with a few basic ingredients that you can find at any grocery store.
Yukon gold potatoes: At the supermarket, you may also see these referred to as yellow potatoes, golden potatoes, baby gold potatoes, petite gold potatoes, or even Yukon golden potatoes. While the smaller “baby” potatoes will work for this recipe, I prefer the standard size for ease of peeling.
Whole milk: Mashed yellow potatoes are intended to be rich and creamy in consistency and that requires a full-fat milk. You could also achieve the same result using half and half. If you prefer to use a vegan milk such as oat milk or almond milk, just be sure you select one that is unsweetened and unflavored.
Fresh garlic: The real secret to the best gold mashed potatoes is garlic. The infusion of fresh garlic complements the yellow potatoes in such a decadent way. If you’d like an extra intensity here, I recommend that you use roasted garlic, which can easily be prepped in the oven or even in the air fryer!
Unsalted butter: While you can use salted butter, it is harder to control the overall saltiness of the dish this way; using unsalted butter gives you more control to make adjustments later. If you prefer, vegan butter can be swapped in.
Sour cream: Traditional mashed baby gold potatoes always call for sour cream, as it adds a welcome tang to the side dish. But if you aren’t a fan of sour cream, feel free to substitute in either whole milk plain yogurt (or Greek yogurt) or cream cheese.
Salt & Pepper: I used Kosher salt and black pepper. If you’d prefer a more even color for your Yukon whipped potatoes, you may switch to white pepper instead.
Cheese (optional): I didn’t include cheese to keep it light, but for a cheesy twist, you can fold in a cup of shredded cheddar, Parmesan, or Gruyère just before serving. The heat from the potatoes will gently melt the cheese, adding a richer, more indulgent taste. Alternatively, you can also sprinkle a handful of shredded cheese on top before serving.
Additional toppings (optional): What to add to mashed potatoes for flavor, you ask? There are lots of options that pair well with this pliable mashed yellow potatoes recipe. Some of my favorite toppings include fresh herbs, green onions, and turkey bacon. A true Epicurean upgrade: drizzle some truffle oil on top before serving!
How to Make Yukon Gold Mashed Potatoes?
The steps to prepare my signature creamy Yukon gold mashed potatoes are quite straightforward. I have tested this recipe more times than I can count.
So, if you follow along below, you’ll end up with golden mashed potatoes that disappear faster than any other side dish on the table.
Step 1 – Boil the cubed yellow potatoes: Fill a large pan with cubed potatoes and enough cold water to cover them by about an inch. Stir in 1 tablespoon of kosher salt and bring it to a boil on medium-high heat.
Starting with cold water helps the potatoes cook evenly from the inside out.
Step 2 – Cook the potatoes until fork tender: In my testing, I found that it took about 15-20 minutes to reach the desired consistency when the potatoes were cut into even 1-inch cubes.
You can check doneness by inserting a sharp knife into a potato. If it comes in and out easily, the golden potatoes are done.
Step 3 – Drain the potatoes: Then return the warm potatoes to the pot.
Step 4 – Warm your milk and butter: While the gold potatoes are cooking, place your milk, fresh (or roasted) garlic, and butter in a saucepan and heat on medium-low heat until the butter is melted and the milk is warmed. There is no need to bring it to a boil; you just don’t want to be using cold ingredients.
Step 5 – Add the warmed milk mixture to the pan: Combine the milk mixture with the drained potatoes and lightly mash to combine. You want to move fast here so you can take advantage of the residual heat from potatoes to help you mash easily and reach to that creamy consistency.
Step 6 – Add the sour cream and season: Then continue mashing to your desired consistency. Season your mashed gold potatoes with a sprinkle of kosher salt and pepper to your desired taste.
Transfer it into a serving bowl and add more butter on top, if preferred.
How To Make Ahead, Store, Reheat, and Freeze Leftovers
Do you have a lot to do for an upcoming brunch or a holiday dinner and would like to make ahead Yukon gold mashed potatoes to save time on the big day? Here are the instructions to do so:
- Make Ahead: I recommend making these potatoes no more than a day in advance for optimal freshness. Simply make a batch, bring to room temperature, and store in an airtight container in the fridge.
- Storage Instructions: To store, let the golden mashed potatoes cool to room temperature, place them in an oven-safe baking dish (for easy reheating) or airtight container, cover them with stretch film, and place them in the fridge for up to 2-3 days.
- Freezing & Thawing Instructions: I don’t recommend that you freeze any leftovers, as freezing fundamentally changes the consistency and flavor. If you have leftovers, I recommend that you refrigerate them and then form them into potato “pancakes” to fry in the skillet for a creative brunch the following day.
- Reheating: You can reheat your yellow mashed potatoes in a low-heat (300 degrees F) oven for 10-15 minutes (or until warmed thoroughly), making sure to stir them a few times for even reheating. If you’re making this recipe for a holiday dinner, pop them in the oven after your turkey or ham comes out to take advantage of an already-warm oven.
Yukon Gold Mashed Potatoes Recipe
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
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
If you boil cubed potatoes, it should take about 15-20 minutes for them to cook. If you would rather boil the gold potatoes whole, then expect them to take around 25-30 minutes to reach doneness.
Whether or not you go for skin-on Yukon gold mashed potatoes is a personal preference. Choosing not to peel your potatoes will give them an earthier vibe, in both consistency and appearance. Peeling simply makes for a smoother end product, creamy in both color and texture.
If you’re looking to elevate this recipe, then selecting the right mashed potato seasoning beyond the basic salt, pepper, and butter will do the trick. Some ideas include: Fresh herbs such as rosemary and sage; dried herbs like nutmeg; Dijon mustard for some tanginess; truffle oil or olive oil for a more gourmet feel; or even cheese (Parmesan, cheddar, or cream cheese) to bring out the richness of the potatoes.
If you have ended up with mashed potatoes that are gluey or gummy in texture, it simply means that the starch has gotten overworked or your ingredients were too cold. I recommend that you try folding in a little warm milk, cream, or melted butter to loosen them.
You can use them to top a shepherd’s pie, stir them into soups to make them creamier, or even freeze them for later. For a quick meal, reheat them and serve with roasted vegetables or a fried egg on top.
Expert Tips for Mashed Golden Potatoes
This recipe is intentionally uncomplicated and will be accessible for any home cook. Here are a few additional tips to ensure this Yukon gold mashed potatoes recipe comes out perfectly for you, every time you make it:
- Check the doneness of your potatoes before draining them: You want to make sure that they are cooked throughout and not still hard at their center. When you think they may be done, insert a sharp knife in their center. If it slides in easily, they are done and ready to be drained from the boiling water.
- Make sure you have the best tools for mashing: How much you mash your yellow potatoes depends on the consistency you prefer. You don’t want to use a food processor or a blender, as that will result in overworking the starch, which leads to gummy mashed potatoes. My favorite tool is a potato masher, but a food mill or a potato ricer would also work well to achieve a creamy, smooth texture.
- Warm your milk and butter mixture before adding them: We aren’t cooking these ingredients, but rather warming them. This step is essential because using cold milk and butter can lead to a gummy texture. Warming the mixture will give you creamy, smooth Yukon gold potato puree.
- Drain well: No one wants watery mashed potatoes, and usually, the leftover excess water from boiling is the reason why this happens. Therefore, it is imperative to drain them well. I also let the potatoes sit in the hot pot for a minute after draining to let the remaining water evaporate.
What To Serve the Best Yukon Gold Mashed Potatoes With?
This recipe is so adaptable—it tastes great with just about everything! In fact, it is among my top Thanksgiving veggie sides, year after year. Here are a couple of ideas to assist you as you plan your upcoming meals, whether it’s for the holidays, a weeknight dinner, or some other special feast:
- Meat: Is there any comfort food combo more well-known than meat and potatoes? If you’d like to complement your next meat main with this easy potato recipe, I recommend you check out my Pot Roast recipe, my Reverse Sear Prime Rib, or my Filet Mignon.
- Turkey: No Thanksgiving meal is complete without turkey and mashed potatoes, right? If you’re cooking for the big holiday, this recipe will be divine with my Herb Roasted Turkey. Or, if you’re looking for a weeknight dinner throughout the rest of the year, I recommend that you pair it with my Turkey Meatloaf recipe.
- Chicken: Serve it with my Marry Me Chicken or Chicken Fricassee for an easy yet simple weeknight dinner.
Other Potato Recipes You Might Like
Over the years of writing this blog, I have shared many potato dishes, from holiday-worthy potato recipes to easy weeknight mashed potatoes, so if you love potatoes as much as I do below are a few others I hand-picked for you:
- If you want something still as creamy but with a herby touch, my Rosemary Mashed Potatoes are a bit more elevated, while just as fluffy and creamy.
- My Muffin Tin Potatoes turn simple ingredients like Russet potatoes, garlic, and Parmesan into mini potato stacks that bake up golden and crisp on the edges.
- If you love crispy and golden potatoes, try my Smashed Fingerling Potatoes. They have the crunchiest exterior and buttery, melt-in-your-mouth center.
- And if you are a fan of the classics, my Red Skin Potato Salad is creamy, tangy, and full of bacon bits, dill, and pickles. A go-to side for summer BBQs and picnics.
I like to prep ahead for thanksgiving and Christmas so I tried these and omg!! They turned out so creamy, I just added extra salt personally but I loved!!! Will definitely add these to the table this year 🙂
I am thrilled to hear that you liked this mashed potato recipe Victoria. It is one that I make for Thanksgiving every year myself.
Thanks for coming by and taking the time to leave a review.