Creamy Yukon Gold Mashed Potatoes

5 from 52 votes

Creamy Yukon Gold Mashed Potatoes

You'll want to remember this Yukon Gold Mashed Potatoes recipe during your weekly meal prep. It's easy, requires a handful of ingredients (most of which you likely already have), and is incredibly flavorful. This side dish is made with whole milk and full-fat sour cream, which helps make it irresistibly rich and creamy.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Servings: people

Author: Brianna May

Equipment

Ingredients

3 pounds yukon gold potatoes, peeled & cut into 1-inch cubes
4 Tablespoons unsalted butter
4-5 cloves garlic, pressed or finely minced
1 cup whole milk*
1 cup full fat sour cream
1 1/2 teaspoons Morton kosher salt, plus more for water*
fresh ground black pepper

Instructions

Place the cubed potatoes in a large pot. Fill the pot with water so the water is about 3 inches above the potatoes. Stir in 1 heaping Tablespoon of kosher salt. Bring to a boil over high heat. Rapidly boil the potatoes for about 15 minutes, or until they are fork tender but not falling apart. Avoid overcooking them until they are breaking apart, as this can make the final texture too loose or waterlogged.
3 pounds yukon gold potatoes, peeled & cut into 1-inch cubes
While the potatoes boil, melt the butter in a small saucepan over medium heat. Allow the butter to boil, foam, and then brown. Browning the butter takes 3–5 minutes in total. Once there are golden-brown bits in the bottom of the pan and the butter smells nutty, immediately turn off the heat. Watch it closely, as butter can go from browned to burnt quickly. If the bits turn black or the butter smells acrid or burnt, start over.
4 Tablespoons unsalted butter
Add the garlic to the butter off the heat. It should sizzle and foam up a bit from the residual heat. Stir and allow the garlic to infuse for 2–3 minutes, stirring occasionally. Do not return the pan to the burner during this step, as garlic can burn quickly and create a strong, unpleasant smell.
4-5 cloves garlic, pressed or finely minced
Add the milk, sour cream, salt, and pepper to the butter. Increase the heat to medium. Stir continuously for 3–4 minutes, or until the mixture is warm. It should not boil, so reduce the heat if needed. Set aside.
1 cup whole milk
1 cup full fat sour cream
1 1/2 teaspoons Morton kosher salt
fresh ground black pepper
Drain the potatoes well and mash them using a ricer, food mill, or handheld potato masher. You can also use an electric hand mixer, but mix carefully and only as much as needed, since overworking the potatoes can release too much starch and make them gluey.
Fold the warmed milk mixture into the potatoes just until combined. Taste and add salt if needed. Avoid vigorous stirring or beating once the liquid is added, as this can also make the mash gluey.

Notes

Whole Milk: For an even richer flavor, you can use cream or half and half to create Yukon gold mashed potatoes.
Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Don’t overcook the potatoes. The secret to best mashed potatoes is cooking the potatoes only until fork tender. If you overcook the potatoes for this Yukon Gold mashed potatoes dish, the potatoes will become mushy and have little flavor. Additionally, overboiling can cause nutrients to seep out into the water.
Warm the dairy. Using warm dairy ensures easier absorption by the potatoes.
Use a food mill. A food mill produces the best mashed potato texture that's fluffy and lump-free.
Add salt if needed. Always taste mashed potatoes before adding more seasoning. If they need more salt, add it slowly and taste as you go to avoid oversalting the dish.

Nutrition