Yukon Gold Mashed Potatoes

These creamy Yukon Gold mashed potatoes are rich, smooth, and full of buttery flavor. Can be made traditionally or dietary-friendly (see notes).

Course Side

Cuisine American

Keyword creamy mashed potatoes, garlic mashed potatoes, make-ahead mashed potatoes, mashed potato recipe, Thanksgiving mashed potatoes, yukon gold mashed potatoes, Yukon Gold mashed potatoes recipe

Prep Time 30

Cook Time 30

Total Time 1

Servings people

Calories 376kcal

Author Erin Dooner

Ingredients

3 pounds (1360 grams) Yukon Gold potatoes
3/4 cup (175 ml) whole milk
3/4 cup (175 ml) heavy cream
5 garlic cloves minced
1 1/2 teaspoons salt plus more to taste
3/4 cup (168 grams) unsalted butter

Instructions

Wash and peel the potatoes and cut into 1" chunks. Put them in a colander and rinse under cold water.
3 pounds (1360 grams) Yukon Gold potatoes
Get out a steaming basket and a pot that's large enough for the steaming basket. Add an inch of water to the pot, and put in the steaming basket. Bring the water to a boil and add the potatoes to the steaming basket. Cover the pot with a lid.
Turn the heat down to medium and steam for about 20-30 minutes or until tender. They should be fully cooked.
Meanwhile, in a small saucepan over low heat, add the milk, cream, garlic, and salt (I recommend using 1 1/2 teaspoons and adding more later, if desired). Once it's all melted, turn the heat off (but keep the saucepan on the stove so it stays warm).
3/4 cup (175 ml) whole milk, 3/4 cup (175 ml) heavy cream, 5 garlic cloves, 1 1/2 teaspoons salt
Once the potatoes are fully cooked, remove the steamer basket from the pot and drain the water from the pot. Put the potatoes back into the pot and put the pot back on the burner (which is now off - if you have a gas or induction burner that's not still hot, then turn the heat to the lowest setting). Let any remaining moisture cook off for 1-3 minutes, shaking the pot occasionally.
With an electric hand mixer (turned off) or a potato masher, break up the large potato pieces first. Stir in the butter (with a large spoon or silicone spatula) so that it coats the potatoes. It doesn't have to be perfectly mixed in - it just has to be melted and coat the potatoes.
3/4 cup (168 grams) unsalted butter
Add the milk mixture in 3 additions, mixing on low at first so the liquid doesn’t splash, then increasing to medium just until smooth and creamy. Do not overmix. You need the full amount of liquid. Taste and add more salt, if needed.
Best if served immediately, as with all mashed potatoes. Let leftovers cool completely and then refrigerate in an airtight container for up to 4 days.

Notes

Here are the dietary-friendly options:

Dairy-free milk (like almond, cashew, oat, or soy) instead of whole milk. If you're paleo, use unsweetened almond or cashew milk.
Canned coconut milk as a substitute for cream
6 tablespoons olive oil + 6 tablespoons refined coconut oil for paleo, Whole30, dairy-free, and vegan options OR 3/4 cup vegan butter for dairy-free and vegan

The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition