Go Back
–+ servings
Yukon Gold Mashed Potatoes
Print

Creamy Yukon Gold Mashed Potatoes

Discover the secret to perfect Yukon Gold mashed potatoes: creamy, buttery, and smooth for every occasion.
Course Side Dish
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
Calories 335kcal
Author Rebecca Taig

Ingredients

  • 2 pounds Yukon potatoes, peeled and cut into 1-inch chunks
  • 4 tablespoons (56g) unsalted butter, room temperature
  • 1 teaspoon salt, plus additional for boiling
  • ½ teaspoon black pepper
  • ¼ cup (60ml) heavy cream
  • ¼ cup (60ml) whole milk

Instructions

  • Prep the Potatoes. Peel the potatoes with a hand peeler, then cut them in half. Slice each half into four equal pieces to create large, uniform chunks, ensuring they are roughly the same size so they cook evenly.
    Chopped potatoes on a cutting board
  • Boil the Potatoes: Place potato chunks in a large pot with ½ tablespoon of salt. Cover with cool water, stir, and bring to a boil over high heat. Cook for 15–20 minutes, or until fork-tender.
    Boiled potatoes in stainless steel pot.
  • Steam-Dry the Potatoes. Once tender, turn off the heat and drain the potatoes in a colander. Return them to the hot pot and place it back on the warm (off) burner for a few seconds, stirring slightly to evaporate excess water and break up the starch. Set the pot aside and let the potatoes steam for another 1–2 minutes for a fluffier finish.
    Steam Drying the potatoes
  • Mash the Potatoes. For the smoothest results, I recommend using a ricer, though a food mill or hand masher also works. Gather a separate bowl and pass the potatoes through the ricer (or your preferred mashing tool) directly into the bowl.
    Ricing the potatoes through a ricer
    • Quick Tip: If you're using a ricer, try to work while the potatoes are still as hot as possible—they'll pass through much easier and stay fluffier!
  • Add the Butter and Seasonings. Add the softened butter, 1 teaspoon of salt, and ½ teaspoon of black pepper. Using a rubber spatula, gently fold the ingredients into the potatoes until just combined.
    Adding butter and seasoning to riced potatoes
    • Using softened butter instead of melted butter ensures a creamy emulsion and protects the delicate starches, keeping your potatoes light and fluffy rather than greasy or heavy.
  • Add the Warm Milk. To keep your potatoes light and airy, warm the milk and heavy cream in a microwave-safe container until hot to the touch. Gradually fold the hot liquid into the riced potatoes until they reach your desired creamy consistency.
    Adding cream to riced potatoes.
    • Avoid adding cold liquids, as they can shock the hot starches and lead to a gummier texture. Warming the liquid ensures the starch absorbs moisture properly without cooling the dish.
  • Final Taste: Taste the potatoes and add more salt and pepper as needed.
    Mixing the yukon potatoes together with a rubber spatula.
  • Garnish and Serve: Transfer the mashed potatoes into a serving bowl, top with a pat of butter, and serve!
    Yukon Gold Mashed Potatoes in a large white bowl with two slices of butter.

Nutrition

Calories: 335kcal | Carbohydrates: 41g | Protein: 6g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 113mg | Potassium: 999mg | Fiber: 5g | Sugar: 3g | Vitamin A: 599IU | Vitamin C: 45mg | Calcium: 60mg | Iron: 2mg