These Yukon Gold Mashed Potatoes are creamy, rich, and buttery. Flavored with salt and garlic, this tasty side dish is perfect for serving with any meal.
Table Of Contents
Recipe Details
Mmm, I love mashed potatoes. There’s something about their texture and flavor that’s just so comforting and yummy. These Yukon Gold Mashed Potatoes are the best with their simple flavorings, quick prep, and versatility. They go with pretty much anything I’m serving.
- TASTE: Garlicky, buttery, and a little salty, these mashed potatoes are really tasty. They have a natural sweetness that is set off by the cream and butter.
- TEXTURE: They are whipped until they’re super smooth and fluffy. And heavy cream makes them extra creamy.
- TIME: This recipe takes about 50 minutes.
- EASE: It’s really easy to make this dish and it only uses a handful of ingredients. You can set the potatoes to boiling while you work on other dishes.
What You’ll Need
Ingredient Notes
- Potatoes-Yukon Gold potatoes have a smooth and creamy consistency that is perfect for mashed potatoes.
- Heavy cream- This adds some sweet richness and makes the potatoes super creamy.
- Butter- Use unsalted since we are adding salt.
- Seasonings- We’re using flaky Sea Salt and Garlic Powder for flavor boosters. You can also use minced garlic cloves if you want more garlicky flavor.
Add-ins and Substitutions
- Add sour cream- Cut the heavy cream and add sour cream to incorporate a tangier flavor. Plain Greek yogurt also works.
- Substitute other potatoes- I love Yukon gold for mashed potatoes, but you can use russet potatoes or red potatoes, too. The starchier the potato, the better.
- Add bacon- Chopped crispy bacon is a great addition to mashed potatoes. It makes them savory and gives them a little crunch.
- Add cream cheese- This rich ingredient can be added for a thicker, creamier mashed potato. It also adds a sweet and tangy flavor.
How to Make Yukon Gold Mashed Potatoes
- Prep the potatoes. Wash and dry the potatoes. Then peel them using a potato peeler and cut them up into 2-inch pieces.
- Boil them. Place the cut potatoes in a large pot and fill with cold water (about 1-2 inches above the potatoes). Now turn the heat to medium-high and boil the potatoes until fork tender.
- Drain, season, and mash. 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.
Pro Tip: When adding the heavy cream, start with 1/2 cup and see if you need the rest. Some potatoes are creamier while others are drier.
Recipe Tips
- 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.
FAQs
You can peel the Yukon gold potatoes or leave them on for mashed potatoes, it’s a personal preference. I like the skins off because it makes the potatoes even creamier, but leave them on for some added texture.
Be careful not to overcook the potatoes or overwhip them. When this happens, too much starch is released and they can take on a gluey consistency.
Serving Suggestions
These homemade Yukon Gold Mashed Potatoes are a versatile side dish that goes with everything. Serve it with your favorite meats, seafood, and pair it with other sides.
- Beef: Serve this with Prime Rib, Cast Iron Ribeye Steak, Smoked Beef Brisket, or Braised Beef Short Ribs (VIDEO).
- Chicken: Enjoy this side dish with Smoked Chicken Thighs, Juicy Air Fryer Chicken Breast, Vertical Roasted Chicken, or Chicken Caprese.
- Seafood: Pair these mashed potatoes with some Pan Fried Cod with Sautéed Vegetables, Pesto Salmon, Baked Shrimp, or Cedar Plank Salmon.
- Sides: Serve them alongside some Sauteed Garlic Asparagus, Crispy Air Fryer Broccoli, Air Fryer Corn on the Cob, or Air Fryer Green Beans.
Make This Recipe in Advance
Make ahead: You can prep these mashed potatoes ahead of time by washing, peeling, and boiling them, then letting cool before storing in the fridge. Warm them before adding the other ingredients and whipping.
Storing: Store these Yukon Gold Mashed Potatoes in an airtight container in the refrigerator. They will last for about 3-4 days.
Freeze: Let the potatoes cool before putting them in a freezer ziplock bag. They can be frozen for about 1-3 months. Thaw in the fridge and reheat to serve.
More Yummy Side Dishes!
Full Recipe Instructions
Yukon Gold Mashed Potatoes
Equipment
Ingredients
- 5 lb Yukon gold potatoes
- Salt to taste
- 1/4 tsp garlic powder
- 3/4 cup unsalted butter 1 1/2 sticks
- 1/2-3/4 cup heavy cream room temperature
Instructions
- 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.
Notes
- 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.
Nutrition
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