Yukon Gold Mashed Potatoes

Yukon Gold Mashed Potatoes are a classic staple that belongs in every cook’s collection. Their naturally buttery base, when mashed, enriched with warm cream and softened butter, results in the ultimate velvety texture. For the smoothest results, I run the potatoes through a ricer—it’s much easier on your wrist than using a mesh strainer, the "pro secret" used in high-end restaurants.

Whether you’re prepping for a holiday like Thanksgiving or need a reliable weeknight side, these potatoes fit the bill perfectly. Use them to top our Gluten Free Shepherd’s Pie, or pair them with Honey Dijon Chicken Thighs for an easy, comforting dinner.

Why We Love These Yukon Mashed Potatoes

• Naturally Buttery: Using Yukon gold potatoes gives you a head start on flavor with their naturally rich, yellow flesh and creamy texture.
• The Perfect Consistency: By warming the cream and softening the butter before mixing, you ensure the potatoes stay hot and achieve a silky-smooth finish every time.
• Holiday-Ready or Weeknight-Easy: This recipe is elegant enough for a formal Thanksgiving spread but simple enough to whip up on a busy Tuesday night.

Ingredients

• Yukon Gold Mashed Potatoes: Yukon Golds are preferred over Russets because their naturally waxy, buttery texture holds together better when mashed, creating a dense and velvety consistency rather than the light, fluffy, and sometimes grainy texture of a starchy Russet.
• Heavy Cream & Whole Milk: Using a combination of whole milk and heavy cream provides a richer, more velvety texture than half-and-half, giving you better control over the consistency while preventing the potatoes from becoming watery.
• Softened Unsalted Butter: Unlike melted butter, which can separate into oil and milk solids, making the potatoes feel greasy, softened butter incorporates into the mash as a stable emulsion, resulting in a superior, creamy "bound" texture.

Find the printable recipe card with full instructions and measurements below.

How To Make Mashed Yukon Gold Potatoes

• Step 1: Prep the Potatoes. Peel and dice the potatoes into even-sized chunks to ensure they cook at the same rate.
• Step 2: Boil the Potatoes. Place the potatoes in a large pot and cover with cool water. Add ½ tablespoon of salt, bring to a boil over high heat, and cook for 15–20 minutes until fork-tender.

• Step 3: Steam-Dry the Potatoes. Drain the potatoes well and let them sit in the warm pot for a minute or two. This allows excess moisture to evaporate, ensuring your mash isn't watery.
• Step 4: Mash the Potatoes. Transfer the potatoes to a separate bowl and mash them with your tool of choice—such as a potato masher or ricer—until they reach your desired consistency.

• Step 5: Add the Softened Butter and Seasonings. Fold in the softened butter, salt, and black pepper until fully incorporated.
• Step 6: Add the Cream and Milk. Slowly pour in the warm milk and heavy cream mixture, stirring gently until the potatoes reach your desired level of creaminess.

• Step 7: Taste and Adjust. Give the potatoes a final taste and adjust the salt or pepper as needed.
• Step 8: Serve. Transfer the mash to a serving bowl. Top with a final pat or two of butter and a sprinkle of fresh herbs or cracked black pepper for a beautiful presentation.

Storage & Reheating

• To Store: Leftovers will keep in the refrigerator for 4 to 5 days. They make a perfect, effortless side dish for any meal throughout the week.
• To Freeze: Transfer the potatoes to a freezer-safe container and store for up to 3 months. For the best texture, let them thaw in the fridge overnight before reheating.
• To Reheat: Mashed potatoes are best reheated in the microwave; stir them halfway through to ensure they warm evenly. To bring back that "fresh-made" fluffiness, add a splash of milk while reheating.

More Potato Side Dishes

• Mashed White Sweet Potatoes with Brown Butter & Sage: Once described by a reader as "hermosa," these potatoes are truly decadent and so flavorful.
• Baked Murasaki Sweet Potatoes: These are a personal favorite—I eat one almost every day with my lunch!
• Roasted Rainbow Potatoes with Rosemary: This is our go-to Christmas potato recipe, seasoned with garlic, fresh rosemary, olive oil, and a hint of butter.
• Roasted Sweet Potatoes: Featuring delicious chili and cumin flavors, these are perfect for meal prep.

I hope you love this Yukon Gold Mashed Potatoes recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.