Yukon Gold Mashed Potatoes are the perfect side dish because they are creamy, buttery, and full of rich flavor. This is my go-to potato recipe for family dinners and holiday meals because it’s easy to make and always tastes incredible. I love the texture you get from using a hand masher; it keeps things rustic and homemade while still giving you that smooth, velvety consistency that everyone wants in mashed potatoes.
Why You’ll Love This Recipe
This Yukon Gold Mashed Potatoes recipe is all about creamy comfort. The natural buttery flavor of Yukon Golds means you don’t have to add much to make them taste amazing.
Sour cream and warm milk blend in beautifully for that light, fluffy texture. They hold their shape, reheat well, and never turn gummy, making them one of the best side dishes for any occasion.
Ingredient Insights
- Yukon Gold potatoes: Naturally creamy and rich, these are the best potatoes for mashing because of their buttery flavor and balanced starch content.
- Kosher salt: Enhances flavor and seasons the potatoes from the inside out as they boil.
- Unsalted butter: Brings that classic melt-in-your-mouth texture and buttery finish.
- Whole milk: Smooths out the mash for a silky consistency.
- Sour cream: Adds tang and moisture that make the potatoes extra creamy.
- Salt and pepper: Simple seasoning that highlights the natural taste of the potatoes.
- Fresh thyme: Optional, but adds a light herbal note that makes the dish look and taste elegant.
How to Make Yukon Gold Mashed Potatoes
Step one: After washing, peeling, and chopping your potatoes, place them in a large pot and cover with cold water by about one inch.
Step two: Stir in kosher salt, then bring to a rolling boil. Reduce the heat and gently boil for about 15 minutes, or until the potatoes are fork-tender.
Step three: Drain well and return the potatoes to the pot.
Step four: Mash with a hand masher (preferred method) or hand mixer until mostly smooth. Add warmed milk and butter, continuing to mash until creamy and fluffy. Avoid over-mixing; Yukon Gold Mashed Potatoes can become gummy if worked too much.
Step five: Stir in sour cream until fully blended. Season with salt and pepper to taste.
Step six: Garnish with fresh thyme and a small pat of butter, if desired.
You can find the complete ingredient list and printable instructions in the recipe card below.
Why I Love Yukon Gold Potatoes
Yukon Gold Potatoes are my secret to perfect mashed potatoes. They’re naturally buttery and smooth, with the right balance of starch and moisture to mash beautifully without turning gluey. Even when hand-mashed, they stay fluffy and soft.
Their thin, tender skins peel easily or can be left on for a rustic look. The flavor is warm and buttery, meaning you don’t need a ton of extras to make them shine.
On top of that, Yukon Golds bring a little bonus nutrition to the table, with vitamin C, potassium, and a touch of fiber if you keep the skins. They’re simple, dependable, and practically made for mashing.
Looking for another easy holiday side dish? Try my easy Canned Green Beans Recipe.
Substitutions and Variations
- Creamier texture: You can replace the whole milk with either half-and-half or heavy cream if you’d like your mashed potato recipe to be even richer.
- Garlic flavor: Boil a few garlic cloves with the potatoes for a soft, mellow flavor. You’ll just mash them along with the potatoes when you get to that step.
- Potato swap: Use red potatoes if you prefer a chunkier texture with the skins left on. You can also use russet potatoes.
- Brighten it up: Stirring in some fresh herbs at the end can help lighten-up the flavor. I have often used thyme, fresh parsley, or fresh chives.
Crissy’s Mashed Potato Recipe Tips
- Use a hand masher: A potato masher or potato ricer helps keep that soft, natural texture. Electric mixers can overwork the starch.
- Warm the dairy: Adding cold milk or sour cream can stiffen the mash.
- Don’t overmix: Stop when the potatoes are smooth and fluffy to avoid a gummy texture.
- Season as you go: Taste and adjust with salt and pepper after mixing.
- Reheat slowly: Use low heat or cover with foil in a 325°F oven for creamy results.
- Don’t skip the kosher salt: Using kosher salt in the cooking water helps season your potatoes from the inside. If you need to use table salt, reduct the amount of salt by half.
- Choose the best potatoes: Look for Yukon Golds that are firm, smooth, and free from sprouts or green spots. Avoid potatoes with wrinkled skin or soft spots as they’re past their prime and can lead to a grainy texture.
- Make ahead: Prepare and refrigerate the mashed potatoes, then reheat with a splash of milk before serving.
How to Serve Yukon Gold Mashed Potatoes
Serve these Yukon Gold Mashed Potatoes with roast chicken, pork chops, or slow-cooked beef. They pair perfectly with gravy, melted butter, or even a sprinkle of fresh chives. I love to dip them with my Honey Butter Rolls.
Storage Instructions
My Yukon Gold Mashed Potatoes recipe can be stored at room temperature, covered, for up to two hours before refrigerating or freezing.
Refrigerator: Let the mashed potatoes cool completely before transferring to an airtight container. Store for up to four days. When ready to reheat, place them in a saucepan or oven-safe dish with a splash of milk, cream, or melted butter. Warm slowly over medium-low heat or bake covered at 325°F for about 20 minutes, stirring occasionally until creamy again.
Freezer: Spoon the cooled potatoes into freezer-safe containers or bags, removing as much air as possible. Freeze for up to two months. Thaw overnight in the refrigerator, then reheat gently on the stovetop or in the oven. Add a bit of warm milk or butter as you stir to restore that soft, creamy texture.
Frequently Asked Questions
Can I double this Yukon Gold Mashed Potatoes recipe?
Yes, this recipe is easy to double. In fact, I designed this recipe to be able to utilize a standard 5lb. bag of Yukon Gold Potatoes. You’ll just double everything in the dish, including the salt for boiling the potatoes. This makes a nice large quantity of mashed potatoes for feeding a crowd on Thanksgiving or Christmas.
How long should I boil Yukon Gold potatoes for mashed potatoes?
About 15 minutes, or until they’re tender enough to pierce easily with a fork but still hold their shape.
Do you peel Yukon Gold potatoes for mashed potatoes?
You can, but it’s not required. The skins are thin and soft, and leaving them on adds color, texture, and a little extra fiber.
Can you use evaporated milk in mashed potatoes?
Yes, evaporated milk works great. It gives the potatoes a richer, creamier flavor without making them heavy.
Are yellow potatoes the same as Yukon Gold?
Not exactly. All Yukon Golds are yellow potatoes, but not all yellow potatoes are Yukon Golds. Yukon Golds have a signature buttery flavor and texture that make them ideal for mashing.
What’s the best way to keep Yukon Gold Mashed Potatoes warm?
Cover the pot with aluminum foil or transfer to a slow cooker set to warm. Stir in a little butter or cream if they start to thicken.
Friends, this is truly the easiest and best mashed potatoes recipe. I make it every Thanksgiving! If you decide to try it on your dinner table be sure to leave me a comment and let me know if you enjoyed it. Thank you so much, for visiting, as always!
Holiday Side Dishes
- Old-Fashioned Thanksgiving Dressing
- Cinnamon Glazed Carrots
- Sweet Potato Casserole with Canned Yams
- Honey Butter Rolls
- Jiffy Corn Casserole
Yukon Gold Mashed Potatoes
Ingredients
- 2½ pounds Yukon Gold potatoes peeled and cut into 1½-inch pieces
- 2 tablespoons kosher salt for boiling
- 4 tablespoons unsalted butter (1/2 stick), cut into pieces
- ½ cup whole milk warmed
- ¼ cup sour cream
- Salt and pepper to taste
- Fresh thyme and extra butter optional for garnish
Instructions
- Place the washed, peeled, and chopped potatoes in a large pot and cover with cold water by about 1 inch.
- Stir in the kosher salt, then bring to a rolling boil. Reduce the heat and gently boil for about 15 minutes, or until the potatoes are fork-tender.
- Drain well and return the potatoes to the pot.
- Mash the potatoes with a hand masher or hand mixer until they are mostly smooth. Add in the warmed milk and pieces of butter, continuing to mash until the potatoes are creamy and fluffy. Avoid overmixing, as Yukon Gold potatoes can become gummy if worked too much.
- Stir in the sour cream until fully blended. Season with salt and pepper to taste.
- Optionally, garnish with fresh thyme and extra butter.
Notes
- If possible, set the sour cream out about 30 minutes to 1 hour before using so it reaches room temperature and mixes more smoothly.
- I really favor hand-mashing my potatoes. I appreciate just a bit of texture, and aggressive mixing with an electric mixer can lead to Yukon Gold potatoes becoming gluey. Just a personal preference. You can use a mixer if you want!
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Did you make this?
I would love to hear from you! Make sure to leave your review below and follow on Pinterest for more!
This was super easy to make and very flavorful, made them for a big family dinner and definitely recommend making them weekly. Super simple but super delicious!
Thanks for commenting, Marissa, I’m glad you liked this recipe!