Yukon Gold Mashed Potatoes

These Yukon Gold Mashed Potatoes are perfect for an easy mashed potato recipe that’s delicious but not packed with fatty ingredients.

These Yukon Gold Mashed Potatoes have whole milk and butter, but they’re not packed with other fatty ingredients commonly found in mashed potatoes, like sour cream, heavy cream, or cream cheese.

While I’m alllll about balance, there’s a time and a place in my heart for super rich mashed potatoes, and that’s just not all the time for me!

Need more side ideas? I’ve got you covered:

• Rosemary Mashed Potatoes
• Baked Mac & Cheese
• Soft Dinner Rolls

What’s In Yukon Gold Mashed Potatoes?

These are very simple in that there’s only a handful of ingredients — it’s more in the technique.

Yukon gold: We’re using yukon gold potatoes for this recipe (but it would honestly still be just as delicious with russet and red potatoes).

Whole milk: I won’t skimp on the milk fat.

Salted butter: You can opt for unsalted if you wish.

Salt & pepper: For flavor!

*Garlic: Totally optional, but sometimes I grate a garlic clove right into the milk mixture while it’s heating up.

How to Make Yukon Gold Mashed Potatoes

Step 1: Cook your potatoes.

The first thing you’ll do is peel and chop your potatoes into thick chunks. Add them to cold, salted water and bring up up to a boil. Once boiling, cover and lower the heat so that they’re simmering. Let simmer for ~10 minutes, then check for tenderness. Once you can pierce them with a fork, reserve ~⅓ cup of the starchy water, and then drain the rest.

Step 2: Steam the potatoes.

Put the potatoes back into the pot (with the heat OFF) and cover. Allow to sit and steam for ~10 minutes.

Step 3: Heat the milk and butter.

It’s important to heat your ingredients to that your potatoes don’t wind up gummy. Now, add the milk and butter to a pot over medium-low heat. Grate the garlic if using. Heat until the butter is melted, but make sure not to have the heat too high or you’ll get that gross milky film at the bottom.

Step 4: Mash the potatoes.

Now, add a bit of that starchy potato water to the potatoes and, using a potato masher, mash them a bit, adding a touch more water if needed. At this point I like to switch to a spoon so that I don’t over mash. Now, pour some of the milk mixture into the potatoes, stirring. Do this until your potatoes have reached your desired consistency. Add salt and pepper to taste, adjusting as needed.