The Best Yukon Gold Mashed Potatoes (Creamy & Simple!)
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Looking for the best Yukon Gold mashed potatoes that turn out creamy and delicious every single time? You’ve found it! These homemade mashed potatoes are made with just four simple ingredients!
Whether you’re planning a holiday dinner, Sunday supper, or just craving some comfort food, this easy mashed potatoes recipe delivers fluffy, buttery perfection in only 35 minutes. The secret to making the creamiest mashed potatoes is using warm ingredients and not over-mixing. Let’s make the perfect homemade mashed potatoes together!
Ingredient Notes & Tips
Yukon Gold Potatoes (4 pounds): These golden beauties are perfect for mashed potatoes because they’re naturally buttery and creamy. You can also use Russet potatoes if that’s what you have on hand, but Yukon Golds give you that smooth, rich texture everyone loves.
Salted Butter (½ cup or 1 stick): Room temperature butter melts beautifully into hot potatoes. Cut it into tablespoon-sized pieces so it mixes in evenly.
Warm Milk (¼ cup): Starting with warm milk (not cold!) helps keep your potatoes smooth and creamy. You might need a little more depending on how thick or thin you like them.
Salt and Pepper: Simple seasonings that let the potato flavor shine through. Don’t skip salting your cooking water—it seasons the potatoes from the inside out!
Pro Tip: Cut all your potato pieces the same size so they cook evenly. Nobody wants some pieces mushy while others are still hard!
How to Make Yukon Gold Mashed Potatoes
Making creamy Yukon Gold mashed potatoes is easier than you think! Here’s how:
- Prep Your Potatoes: Peel the potatoes and cut them into quarters. Make sure all the pieces are about the same size. Give them a good rinse under cold water.
- Start Cold: Put the potatoes in a large pot (a 7-quart Dutch oven works great) and cover them with cold, salted water. Starting with cold water helps them cook more evenly.
- Cook Until Tender: Bring the water to a boil over medium-high heat, then let the potatoes simmer until they’re fork-tender. This takes about 20 minutes. They should reach an internal temperature of 190-195°F.
- Drain Well: Pour off all the water and return the pot to the stove for just a minute to let any extra moisture evaporate.
- Mash First: Here’s the secret—mash the potatoes BEFORE adding anything else. This helps everything mix in smoothly.
- Add Butter and Milk: Toss in your butter pieces and pour in the warm milk. Keep mashing until you get the texture you want. Need it creamier? Add a splash more milk!
- Season and Serve: Add salt and pepper to taste, give it one last stir, and serve ’em up hot!
Important: Don’t over-mash! If you mash too much, you’ll develop the gluten in the potatoes and end up with a gluey, paste-like texture. Nobody wants that!
Delicious Variations
Want to jazz up your buttery mashed potatoes? Try these fun twists:
Garlic Mashed Potatoes: Add 1-2 teaspoons of garlic powder or roast whole garlic cloves with the potatoes for amazing flavor.
Loaded Mashed Potatoes: Stir in shredded cheese, crispy bacon bits, and chopped green onions for a baked-potato-style treat.
Herb Mashed Potatoes: Mix in fresh or dried herbs like rosemary, thyme, or parsley for a fancy touch.
Extra Creamy: Swap the milk for heavy cream or sour cream for ultra-rich potatoes with a tangy kick.
Savory Broth Version: Use warm chicken or vegetable broth instead of milk for a lighter, savory flavor.
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Cheesy Goodness: Fold in cream cheese, sour cream, or your favorite shredded cheese while the potatoes are still hot.
Spice It Up: Try adding onion powder, paprika, or celery seed for extra depth and flavor.
How to Store Homemade Mashed Potatoes
Got leftovers? Lucky you! Store your leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days.
Best Way to Reheat:
Preheat your oven to 350°F. Spread the potatoes in a baking dish and dot with 1-2 tablespoons of butter. Cover with aluminum foil and bake for about 15 minutes until heated through. Remove the foil, add another tablespoon or two of butter and a splash of milk (about 2 tablespoons), then gently mash with a fork. Don’t over-mix or they’ll get gluey!
You can also reheat them in the microwave, but add a pat of butter and a splash of milk first to keep them from drying out.
How to Serve Mashed Potatoes
Yukon Gold mashed potatoes are the ultimate comfort food side dish! Here’s what they pair perfectly with:
- Hot turkey sandwiches (hello, Thanksgiving leftovers!)
- Corned Beef brisket
- Meatloaf with Beef gravy
- Skillet pork chops
- Baked spiral ham
Serve them in a big bowl with a pat of butter melting on top and a sprinkle of fresh parsley for a beautiful presentation. Make a little well in the center and fill it with gravy for extra yumminess!
Related Recipes You’ll Love
If you’re a potato fan like me, you’ll want to try these other delicious recipes:
- Garlic Fingerling Potatoes – Tender potatoes infused with butter and garlic.
- Au Gratin Potatoes – Creamy, cheesy layers of potato heaven
- Potato Salad – Perfect for picnics and barbecues
- Baked Potatoes Cakes – Baked potato cakes with leftover mashed potatoes!
- Cheesy Potato Soup – Warm, comforting, and so satisfying
- Twice Baked Potatoes – Fancy enough for company, easy enough for weeknights
- Sweet Potato Casserole – A holiday favorite with a sweet twist
Ready to Make the Best Mashed Potatoes?
There you have it—the secret to making perfect Yukon Gold mashed potatoes that are creamy, buttery, and absolutely irresistible! This simple recipe has been a lifesaver for family dinners, holiday gatherings, and those nights when you just need some serious comfort food. The best part? It takes less than 40 minutes from start to finish!
I’d love to hear from you! Did you make these homemade mashed potatoes? How did they turn out? Did you try any of the variations? Drop a comment below and let me know!
If you loved this recipe, please rate it 5 stars to help other home cooks find it. Your feedback means the world to me and helps make Hostess at Heart the best place for easy, delicious recipes!
Yukon Gold Mashed Potatoes Recipe
Ingredients
- 4 lbs Yukon Gold potatoes
- ½ cup salted butter 1 stick cut into tabelspoon pieces, room temperature
- ¼ cup milk warmed. You may need more depending on your preferred texture.
- Salt and pepper to taste
Instructions
- Peel and cut the potatoes into quarters. Try to keep the potato pieces all the same size so they can cook evenly.
- Rinse the potatoes thoroughly.
- Place the potatoes in a large saucepan, I used a 7 QT Dutch oven. Filled with cold, salted water.
- Cook over medium/high heat until the potatoes are soft and tender when inserting a fork. The internal temperature is around 190 °F to 195 °F.
- Drain the water.
- While the potatoes are still hot, take a potato masher and smash the potatoes.
- Add the butter pieces and ¼ cup warm milk.
- Smash the potatoes until you have the desired texture. You may need to add more milk.
- Season with salt and pepper to your liking.
Notes
- Add spices: Salt and pepper are classic, but there’s a lot of room for flavor experimentation. Garlic powder, onion powder, paprika, and celery seed all work great for adding depth. You can also try a little garlic salt or onion salt for extra punch.
- I made this recipe using Gold Yukon potatoes; you can also use Russet. Just make sure no matter which potato you are using, cut it into a similar size and rinse well.
- Dairy variations: Cream will make your mashed potatoes extra rich, while chicken or vegetable broth can give them a savory, lighter taste. Sour cream adds a nice tangy twist. It really depends on what flavor profile you’re going for!
- Make sure you start the potatoes in cold water and bring them to a boil. This will help to cook the potatoes more evenly. Also, don’t forget to add the salt to the water. It helps season the potatoes inside.
- I have found out over the years that adding warm ingredients to the potatoes will lead to a smoother texture.
- Also, I always make sure to mash the potatoes first before adding the butter or the milk. This way, the butter and milk are more evenly distributed and give a smoother texture.
- I like to use a hand masher for my potatoes. You can also use a potato ricer or a hand mixer for an extra smooth texture. Just make sure not to overdo it. If you are over-mashing the potatoes, it will develop too much gluten ,resulting in a glue-like texture. Not pleasant.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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