Yukon Gold Mashed Potatoes Recipe

Serving spoon scooping creamy Yukon Gold mashed potatoes from a bowl - Hostess At Heart

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Yukon Gold Mashed Potatoes Recipe

These creamy fluffy Yukon Gold mashed potatoes take just 35 minutes with butter and milk. They're the perfect homemade mashed potatoes recipe that everyone loves!

Prep Time 15

Cook Time 20

Servings

Author Julie Menghini

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.

Store the leftover potatoes in an airtight container in the refrigerator for up to 3 days.

To rewarm them, my favorite way is in the oven at 350 degrees F. Place the potatoes in a baking dish, spread them evenly. Add butter, 1 to 2 tablespoons, depending on how much you are rewarming. Cover with aluminium foil. Once the potatoes are warm through, 15 or so minutes, uncover. Take a fork or a hand masher and mash the potatoes. You may need to add some butter, 1-2 tablespoons, and a drop of milk, approximately 2 tablespoons. Mash the potatoes until the desired texture. Don’t overmix them; otherwise, they will turn into a glue texture.

Nutrition

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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