Yukon Gold Mashed Potatoes

A simple restaurant secret makes these Yukon Gold Mashed Potatoes reliably rich, creamy and silky smooth like a classic mash should be. They’re cooked with a familiar and ultra-reliable method that still might surprise you.

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The secret: you’ll steam instead of boil the potatoes. It’s easy to overcook potatoes when you boil them and end up with waterlogged, mushy mashed potatoes which is why many restaurants steam the potatoes instead. Steamed potatoes have a creamier texture and the window of time for overcooking is more forgiving than with boiling.

Even though these Yukon Gold Mashed Potatoes are lighter than many mashed potato recipes, they’re still a decadent riff on my Mashed Red Potatoes that are popular with readers all year long. Instead of a simple blend of butter and olive oil, here I’ve opted for butter and heavy cream to make this recipe holiday rich. These potatoes are a must for the Thanksgiving and Christmas dinner table, but welcome any time, even on a busy weeknight.

“I made 1.5 times the recipe because that’s how many potatoes I had. Best mashers EVER – perfect consistency…”

lulu

Recipe at a Glance

• Prep Time: 10 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Skill Level: Easy

Ingredients for Yukon Gold Mashed Potatoes

• Yukon Gold Potatoes: Look for firm potatoes without any green spots or sprouts. Peel them if you plan to use a ricer, or leave the skins on if using a traditional potato masher.
• Butter: Either salted or unsalted works well here – I use whatever I have in my refrigerator.
• Garlic: Look for firm, tight cloves without any sprouts. I like larger cloves for easier peeling and mincing.
• Heavy Cream: For holiday meals and special occasions, I use heavy cream for maximum richness. For everyday meals, I often swap in half-and-half or whole milk.
• Salt: I use fine sea salt as it distributes evenly throughout the potatoes.
• Chives: Optional, but they add a lovely fresh color and mild onion flavor. Look for bright green, crisp chives.

How to Make Yukon Gold Mashed Potatoes

Steam raw, peeled Yukon Gold potato cubes in a large steamer until very tender, 25 to 30 minutes.

When potatoes are almost tender, cook and stir garlic in melted butter in a small saucepan over medium heat until fragrant. Stir in salt and heavy cream and stir until hot. Remove from heat.

Press fork tender potatoes through a ricer or food mill into a large bowl. Stir in butter mixture until smooth and creamy. Garnish with chives and serve.

Why Choose Yukon Gold Potatoes over Russets?

With their naturally buttery flavor, thin skins and balanced texture, Yukon Gold mashed potatoes make better mashed potatoes than russet potatoes.

First, let’s talk about the difference between the two. Russet potatoes are starchy (low moisture), oval-shaped, brown, and have thick skin with mildly flavored white flesh. Yukon Gold potatoes are medium-starchy (a balance of starchy and waxy with more moisture than starchy potatoes), and rounded with very thin, light yellow skin (peeling is optional) and buttery yellow flesh.

Starchier russet potatoes absorb more water as they cook, increasing the risk of gummy or waterlogged potatoes. Less starchy Yukon Gold potatoes absorb less moisture and make a richer, creamier mash.

Reader FAQ

Can I use roasted garlic in these mashed potatoes?

Most of my go-to mashed potato recipes call for an ample amount of garlic mellowed in butter or a blend of butter and olive oil. But you can easily swap in roasted garlic cloves if you’re a lover of roasted garlic mashed potatoes. (See recipe notes for how to roast garlic.)

Can you leave the skin on Yukon Gold potatoes?

You can absolutely leave the skin on Yukon Gold Potatoes if you prefer. The idea of leaving the skin on potatoes for mashed potatoes may seem odd, but with Yukon Gold Potatoes, it’s not just possible, it’s delicious! Their skin adds an extra layer of flavor and texture, a boost of nutrition and results in a rustic mash that’s welcome at the table all year round.

But for holiday meals, when you want the smoothest mashed potatoes, I recommend peeling the potatoes first and using a potato ricer instead of a potato masher. (Never use a blender, hand blender or food processor to mash potatoes which will give them an unpleasant gluey texture.)

Make-Ahead, Storage and Reheating Instructions

When you’re planning a holiday meal with many components, it’s a relief to know you can cook a few items ahead of time and reheat them on the day of the meal. Fortunately, mashed potatoes fit the bill, but make sure you follow the proper procedures for storing and reheating.

You can make these Yukon Gold mashed potatoes up to 2 days in advance. Just cool completely then refrigerate in an airtight container with a film of plastic wrap directly on the potatoes under the lid to avoid a dry top layer from forming. Reheat with one of the two options below.

Stovetop Reheating Method (Best for Smaller Portions)

• Add 1-2 tablespoons of liquid (milk, half and half, or broth) per cup of potatoes
• Heat over medium, stirring often until hot throughout

Oven Reheating Method (Best for Larger Portions)

• Preheat oven to 350˚F
• Stir in 1-2 tablespoons of liquid per cup of potatoes
• Spread evenly in a baking dish and dot with butter if desired
• Cover with foil and heat 20-35 minutes until internal temperature reaches 165˚F

Serve With

• Turkey Meatloaf or Meatloaf with Oatmeal
• Pork Saltimbocca or Chicken Saltimbocca
• Bacon Wrapped Filet Mignon (Perfect for a date night in!)
• Bacon Wrapped Pork Chops or Bacon Wrapped Pork Tenderloin
• Cast Iron Pork Chops
• Parmesan Baked Cod
• Baked Lamb Chops or Pan-Fried Lamb Chops 

Holiday Pairings

• Dry Brine Turkey
• Turkey Roulade
• Cornbread Dressing
• Brioche Rolls (no knead!)
• Turkey Gravy without drippings (Toasted flour and brown butter are the keys to the rich flavor of this gravy!)

Yukon Gold Mashed Potatoes

5 from 7 votes

By: Marissa Stevens

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 35 minutes mins

Course: Side Dish

Cuisine: American

Calories: 379

Servings: 4 people

GFGluten Free RecipesVEVegetarian Recipes

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

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Ingredients  

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

Instructions 

• 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.

Notes

1. 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.
2. 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.
3. 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 1/2 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.
4. 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.

Nutrition

Calories: 379kcal | Carbohydrates: 41g | Protein: 6g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 64mg | Sodium: 403mg | Potassium: 995mg | Fiber: 5g | Sugar: 3g | Vitamin A: 792IU | Vitamin C: 45mg | Calcium: 54mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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