Yukon Gold Mashed Potatoes
Creamy and buttery Yukon Gold Mashed Potatoes are perfect for your holiday dinner table or even a regular weeknight meal.
Servings 6
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!
Nutrition
Serving: 1 | Calories: 244kcal | Carbohydrates: 34g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 2408mg | Fiber: 4g | Sugar: 3g