Yukon Gold Mashed Potatoes

These Yukon Gold Mashed Potatoes are creamy, rich, and buttery. Simply flavored with salt and garlic, they go well with any meal.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories 337kcal

Author Dina

Wash and dry the potatoes. Then peel them using a potato peeler and cut them up into 2-inch pieces.
Place the cut potatoes in a large pot and fill with cold water (about 1-2 inches above the potatoes). You don’t want to put too much water.
Now turn the heat to medium-high and boil the potatoes until fork tender.
Carefully drain the water out. Then add salt (to taste), garlic powder, unsalted butter, and heavy cream. Use an electric hand mixer to mix and whip everything on high speed until smooth and creamy. Note: add about 1/2 cup of the heavy cream first, and see if you need the full 3/4 cup. This often depends on the potatoes. They can sometimes be on the creamier or drier side.

Make sure to wash the potatoes- Since potatoes grow in the ground, they are often covered in dirt when you buy them, so a good wash is in order or there will be dirt in the dish. Yuck.

Don't add too much water to boil- You don’t want to put too much water in the pot because it will take even longer for that much water to come to a boil. Just 1-2 inches above the potatoes is enough.

Whip them with an electric mixer- This incorporates air to make the potatoes fluffy, and also makes them perfectly smooth and creamy.

Don't add too much cream- Start with half a cup and make sure you need the rest before adding it. Some potatoes are creamier than others so they need less, and you don't want runny mashed potatoes.