Yukon Gold Mashed Potatoes are naturally creamy and the perfect side dish for anyone who craves mashed potatoes around the clock. They’re easy to make, budget-friendly, and endlessly versatile.
Table of Contents
Why I Love This Recipe
- Crowd-Pleaser: Yukon Gold mashed potatoes are a hit with everyone, making them a perfect addition to family dinners and gatherings. Can’t get enough mashed potatoes? Try Buttermilk Bacon Whipped Potatoes, or Mascarpone Mashed Potatoes.
- Easy to Scale: Whether it’s a small family meal or a big holiday feast, this recipe is easy to adjust for any crowd.
- Filling Yet Affordable: These creamy potatoes are hearty, satisfying, and a budget-friendly recipe—perfect for generous portions without breaking the bank.
- Pairs with Everything: From crispy chicken paillard to simple beef tenderloin or marinated fish, Yukon gold mashed potatoes are a versatile side dish that complements any main course beautifully!
The Ingredients
- Yukon Gold Potatoes: I prefer these potatoes because they’re naturally creamy, so your mashed potatoes turn out velvety smooth without drowning them in butter or cream. With that said, if russet is what you have on hand they will work too!
- Whole milk: Any milk will do, but whole milk will add that extra creaminess and flavor you know and love.
- Butter: Again, this ingredient adds flavor and helps with that smooth texture we’re wanting.
- Salt: Potatoes take on whatever flavor you add to them, so salt is a must!
How to Make Yukon Gold Mashed Potatoes
Step 1: Boil potatoes in salted water until fork tender.
Step 2: Melt butter and combine with milk.
Step 3: Mash potatoes, using a ricer or food mill. Stir in milk and butter.
Step 4: Add more butter and toppings as desired.
Tips for the BEST Mashed Potatoes
- Warm the Milk: Heat your milk before adding it to the potatoes to keep them warm and fluffy.
- Use a Potato Ricer: For the creamiest texture, use a potato ricer or a food mill. No lumps, just pure creamy goodness.
- Don’t Overmix: Avoid the dreaded gummy mashed potatoes by mixing just until everything’s combined.
- Leftovers Transformation: You can repurpose leftovers into creative dishes, like Mashed Potato Pancakes or a Mashed Potato Frittata, reducing food waste and maximizing taste.
Reheating Mashed Potatoes Hack
If you’re just looking to reheat your leftover mashed potatoes, my favorite way is to heat up a small amount of milk over the stove and then stir your potatoes back in. This helps re-hydrate the potatoes so they’re just as delicious the next day and the next!
FAQs
I love using a ricer – you can see in the step by step photos above how even and small it makes the potatoes! This will allow you to easily “mash” them without overdoing it. You can also use a food mill or traditional handheld potato masher. I know there are tricks out there for using a mixer, but I find it’s too easy to over mix them that way and the texture can turn gummy or gluey.
Yukon Gold are truly the best here and will give you the best texture. They tend to absorb less water when cooked, which is ideal. They are harder to over mix as well. Russet or Idaho have a high starch content, which means they work well for mashing but also can turn gummy quicker if you aren’t careful. Just don’t use red potatoes as they are waxy, meaning they hold their shape after cooking and won’t mash smoothly.
I love them fresh! You can save some time by peeling them in the morning and putting them in a bowl of water in the fridge. Drain them and use fresh water for boiling. You can also make the mashed potatoes earlier in the day or the day before a holiday to save yourself some time. Simply reheat with a touch of milk for the perfect texture.
More Potato Recipes
Yukon Gold Mashed Potatoes are the ultimate comfort food—creamy, flavorful, and perfect for any occasion. Whether you’re serving them alongside a holiday feast or a simple weeknight dinner, they’re guaranteed to be a hit. Love this recipe? Leave a rating and comment below!
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Yukon Gold Mashed Potatoes
Equipment
- potato masher or ricer
Ingredients
- 1 pound yukon gold potatoes, peeled and halved
- 1/3 cup whole milk
- 2 tablespoons butter
- 2 1/2 teaspoons salt, divided
Instructions
- Place potatoes and 2 teaspoons of salt into a big pot, cover with cold water and bring to a boil.
- Reduce to medium heat and continue to boil for approximately 15-17 minutes or until fork tender.
- Heat the milk and butter in a saucepan or in a glass bowl in the microwave until warm and butter is melted.
- Mash the potatoes using a ricer, food mill or potato masher in a bowl until smooth.
- Add the warm butter/milk mixture and 1/2 tsp salt and stir to combine.
Notes
Nutrition
Images by Ivan Solis
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