Buttery, creamy, fluffy and utterly addicting. Make these Yukon Gold Mashed Potatoes for the upcoming holidays and your family will lick their plates clean!
When it comes to holiday side dishes, mashed potatoes are the star of the show. I’m a huge advocate for potatoes in general… baked, fried, in a casserole or even disguised into deviled eggs. I’ll take them all.
WHY CHOOSE YUKON GOLD MASHED POTATOES?
Starchy potatoes work best for mashing. I love using Yukon Gold because you can cook them with the skin on or skin off! Sometimes I leave the skins on for extra texture… they’re delicious! Other varieties of potatoes that work best include Russet or Idaho.
WATCH MY LATEST VIDEO’S:
TIPS FOR PERFECT MASHED POTATOES:
- Always start with cold water. If you start with warm or hot water, the potatoes will not cook evenly.
- Salt the water after it has begun to boil. Potatoes will absorb the salt while cooking, which results in a more flavorful tater.
- Make sure to drain the potatoes very well. I leave them in the strainer for a few minutes just to make sure. Not draining the potatoes well will result in a mushy consistency.
- Don’t be shy with the butter. Butter is your best friend when it comes to mashed potatoes.
- I personally like to hand mash my potatoes in the original pot that they were boiled in. Less dishes to clean at the end!
RECIPES TO SERVE THESE WITH:
Ross Gellar’s Leftover Thanksgiving Sandwich (with a moist maker)
- 4 pounds Yukon Gold Potatoes
- ⅓ cup Salted Butter, cut into pats
- 2 Garlic Cloves, minced
- 1 cup Whole Milk or Cream, warmed
- Salt + Black Pepper, to taste
- Parsley, for garnish
- Peel potatoes and cut them into quarters. Place them in a large stockpot and cover them with cold water.
- Bring to a boil and add salt to the water, if desired. Cook uncovered for roughly 15 minutes, or until fork tender.
- Drain potatoes very well in a strainer and warm up the milk.
- Add potatoes back to the same stockpot they were cooked in. Start to mash with butter and garlic. Pour in the milk (or cream) a little at a time until you’ve reached your desired consistency.
- Sprinkle with parsley and serve immediately.
NOTES ON THIS RECIPE:
- You can certainly leave the potatoes unpeeled when using Yukon Gold. This will shave about 5 minutes off your prep time. The unpeeled version will have quite a bit of extra texture… so if you’re going for super creamy then you’ll want to peel the potatoes.
- Why do I add the salt AFTER the water is boiling? If you add the salt beforehand, it will scorch the bottom of your stockpot. Trust me on this one.
- Are you a garlic enthusiast like me? I’ve made this recipe with up to 4 garlic cloves and loved it. Another crafty idea is to roast the garlic in the oven before adding to the mash. Yummy.
- Whole Milk, Cream or even Buttermilk work best in this recipe. I’ve tested this with all three and they’re all great. Buttermilk will give you a little extra tang.
- This is a base recipe for mashed potatoes. Sometimes I’ll add cream cheese or sour cream… just make sure to adjust your amount of liquid when adding either of these. Crumbled bacon is never a bad idea, either!
MAKE SURE TO TRY MY CREAM CHEESE, CARAMELIZED ONION & CHEDDAR MASHED POTATOES!
PIN THIS FOR LATER:
I have been making this exact same recipe for years, I got turned on to Yukon golds about 10 yrs ago…huge difference. Regarding roasted garlic…yes on everything, in fact I had always disliked onions before I roasted garlic then I started roasting onions too…really oped up my cooking skills and if you can find Elephant garlic…great
So glad you’ve found what you like best! I could eat mash potatoes on the regular, so comforting! Thanks for stopping by to say hello!
We did use the recipe with a few modifications. We prefer leaving the skins on the Potatoes but use a ricer on peeled Yukon golds.To add a different flavor mix Greek yogurt with sour cream and add dill.
I love using a ricer… and I bet adding the dill is delicious! 🙂