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.
This Yukon Gold Mashed Potatoes recipe is one of my favorite ways to make potatoes. The dish is so simple and easy that you can whip it up in fewer than 20 minutes! I love how versatile this recipe is. You can pair these Yukon mashed potatoes with nearly any entrée, and the flavors will complement each other nicely.
Try making this side dish with my Sticky Asian Pork Ribs in the Oven, Pan Seared Chilean Sea Bass Recipe, or Brown Sugar Garlic Chicken.
Table of Contents
Why You’ll Love This Recipe
- Creamy – The whole milk, sour cream, and butter help make these Yukon Gold mashed potatoes uber creamy.
- Rich – The same ingredients that make this mashed potatoes recipe creamy also provide a decadence to this dish.
- Filling – Golden mashed potatoes include fiber and complex carbs that help you stay full until your next meal.
- Versatile – These tasty mashed potatoes work well with any herbs, seasoning, or cheese you’d like to use, so they pair well with nearly any entrée.
- Great for families of all sizes – You can easily double gold garlic mashed potatoes for larger families or gatherings. Similarly, you can also half the recipe to make it more manageable for couples.
Ingredients & Substitutions
- 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!
Complete list of ingredients and amounts is located on the recipe card below.
Best Ways To Mash Potatoes
Multiple kitchen tools can help you create mashed potatoes with ease. However, each method changes the texture of the Yukon Gold mashed potatoes. Here are a few ways to mash potatoes and how they affect the recipe.
- Food Mill (My Favorite): This method mashes and strains potatoes simultaneously. A food mill creates a smooth, fluffy, and evenly mashed potato. I love this option since you can mash multiple potatoes at once. It’s great for recipes like these Yukon Gold mashed potatoes which require you to mash a large quantity of potatoes.
- Ricer: A ricer works similarly to a garlic press. You put the cooked potato into the open ricer and press until it comes through the smaller holes. This method creates fluffy, smooth mashed potatoes. However, it can be time-consuming, so it’s best for smaller batches.
- Hand Potato Masher: This method is good in a pinch, as it will get the job done. However, the mashed potatoes likely will have some lumps and not be fully smooth when using a hand potato masher.
- Electric Hand Mixer or Stand Mixer: Using an electric hand or stand mixer is the quickest way to mash your potatoes. However, these tools don’t create completely smooth potatoes, so expect a few lumps with these options.
How to Make Yukon Gold Mashed Potatoes
Quick Overview
- Boil cubed potatoes.
- Brown butter.
- Add garlic to infuse.
- Add remaining ingredients.
- Drain potatoes.
- Combine butter mixture and potatoes.
Step by Step Instructions
Avoid overcooking the potatoes, as they will lose their texture and flavor.
Keep an eye on the milk mixture and avoid boiling.
Step 1: 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.
Step 2: 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 brown bits in the bottom of the pan turn off the heat. (See photo above.)
Step 3: Add the garlic to the butter. It should sizzle and foam up a bit. Stir and allow the garlic to infuse for 2-3 minutes, stirring occasionally.
Step 4: 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. Reduce the heat if needed. Set aside.
Step 5: Drain the potatoes and mash them using a ricer, food mill, or handheld potato masher. You can also use an electric hand mixer, but be careful as it can make the mash gluey.
Step 6: Fold the warmed milk mixture into the potatoes. Taste and add salt if needed.
Recipe Serving Suggestions
I like to garnish these Yukon Gold mashed potatoes with melted butter, pepper, and fresh herbs like chives and parsley. You can also serve them with my No Dripping Brown Gravy.
I recommend serving these buttery mashed potatoes with an entrée that is saucy so the potatoes can soak up the extra flavors. Here are some ideas:
- Cast Iron Skillet Lamb Chops
- Baby Back Ribs in the Oven
- Red Wine Short Ribs
- French Onion Chicken Bake
- Dutch Oven Pork Chops
Expert Tips
- 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.
Additions & Variations
- Cheese – This Yukon Gold mashed potatoes dish works well with cheese. If you prefer gooey mashed potatoes, consider tossing shredded cheddar or mozzarella into the milk mixture while warming it. You can also let the cheese come to room temperature and then mix it in at the end. Cream cheese also works well in these creamy mashed potatoes.
- Dairy-free – Those with dairy intolerances and vegans can enjoy these Yukon Gold mashed potatoes with a few replacements. Use non-dairy butter, unsweetened/unflavored nut milk, and vegan sour cream as swaps for a dairy-free side dish.
- Leftovers – You can keep leftover mashed potatoes in the fridge for up to four days. Or, if you prefer making mashed potatoes in larger batches for future meals, you can also freeze them for up to two months. When you reheat mashed potatoes, you may need to add a small amount of butter and milk to restore their consistency.
Recipe FAQs
Yukon Gold potatoes have more starch than other varieties, making it easier for them to absorb dairy. They also have a delicious natural buttery flavor, whereas other options, like russet potatoes, do not.
Since Yukon Gold potatoes have thin skins, you can leave them on for Yukon Gold mashed potatoes to save time. However, if you leave them on, it’s essential that you properly clean the outside of the potatoes before boiling them.
Soaking Yukon Gold potatoes in cold water can be beneficial before cooking them since it helps remove extra starch on the outside of the potatoes. While higher starch potatoes are great for mashed potatoes, too much starch can negatively affect the texture.
Gummy or sticky mashed potatoes are usually a result of too much starch in the potatoes. You can prevent this by soaking your potatoes before cooking them. Excess starch is also caused by overboiling, so ensure you remove them from the heat when they’re fork tender.
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Creamy Yukon Gold Mashed Potatoes
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.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 brown bits in the bottom of the pan turn off the heat. (See photo above.)4 Tablespoons unsalted butter
- Add the garlic to the butter. It should sizzle and foam up a bit. Stir and allow the garlic to infuse for 2-3 minutes, stirring occasionally.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. Reduce the heat if needed. Set aside.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
- Drain the potatoes and mash them using a ricer, food mill, or handheld potato masher. You can also use an electric hand mixer, but be careful as it can make the mash gluey.
- Fold the warmed milk mixture into the potatoes. Taste and add salt if needed.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
So good! I made mine with a half cup of greek yogurt and a half cup of cream. I also used 3 cloves of garlic instead of 4 but next time I’ll definitely use 4.
Best mashed potatoes!
Delicious!!
I’m actually looking for your recipe entitled “Oven Roasted Yukon Gold Potatoes” which is crispy side dish. I’ve lost the recipe.
https://biteswithbri.com/oven-roasted-yukon-gold-potatoes/
The best mashed potato recipe I have tried thus far! Really delicious and creamy!
Thanks!!