Yukon Gold Mashed Potatoes

Rich, smooth and buttery mashed potatoes that are perfect for the holidays and all year long.

Course Side Dish

Cuisine American

Keyword Christmas, creamy, easy, fluffy, Thanksgiving

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings people

Calories 254kcal

2 pounds Yukon Gold potatoes peeled and cut into 1-inch cubes (~6 medium potatoes)
4 tablespoons butter ¼ cup
1 tablespoon minced garlic about 3 large cloves
½ teaspoon fine sea salt
½ cup heavy cream
minced chives for garnish, optional

Place raw Yukon Gold potato cubes in a large steamer basket over a large pot of boiling water. Cover and steam until very tender, 25 to 30 minutes.
When potatoes are nearly tender, melt butter in a small saucepan. Add garlic; cook and stir until fragrant, about 1 minute (or longer for a mellower garlic flavor). Add salt and heavy cream; stir until just heated through. Remove from heat.
Press hot potatoes through a ricer or food mill into a large bowl (recipe note #4). Pour butter mixture over and stir until well combined. Garnish with chives if desired and serve.

If you don't have a steamer, you can boil the potatoes instead. Directions: To a large pot, add cubed potatoes and enough cold water to cover by 1-inch. Bring to boil over high heat. Reduce heat and let summer until potatoes are tender. Drain and proceed with recipe.
If you're serving these for a holiday meal, and need more servings, you can double or even triple this recipe. Click on the Servings number near the top of this recipe card and slide it to the right until you reach the number of servings you'd like, the ingredient amounts will adjust accordingly.
To make Yukon Gold Mashed Potatoes with roasted garlic, mash in the roasted garlic cloves from one or two heads of roasted garlic along with the butter and cream mixture before serving. To roast heads of garlic: remove the outer papery skin and cut off the top ½ inch of the head to expose garlic cloves. Drizzle with olive and wrap in aluminum foil. Transfer to a baking dish or baking sheet to catch any drips and roast at 400˚F for 35-40 minutes until tender and lightly brown. Let cool slightly before squeezing cloves out with your fingers or lifting out with a cocktail fork.
If you don't have a ricer or a food mill, use a hand mixer or potato masher to mash potatoes to your desired consistency before adding butter mixture.