Brighten up your family dinner with our Yukon Gold Mashed Potatoes. A simple boil-and-mash method transforms these golden gems into a creamy, dreamy side dish that's ready in just about 25 minutes. This recipe is easy enough for a busy weeknight but tasty enough for your holiday table.
Imagine a bowl of creamy, buttery goodness that just melts in your mouth. Sounds heavenly, right? Well, that's exactly what we're making today - mashed Yukon gold potatoes.
Yukon Golds are naturally buttery and creamy, which means you get that luxurious texture without needing a ton of extra ingredients.
Plus, their golden hue adds a beautiful color to your dish that's sure to impress at any family gathering - from a summer potluck to your Thanksgiving table.
In this post, I'll walk you through each step to create the perfect batch of Yukon Gold Mashed Potatoes. Let’s get started!
Looking for more mashed potato inspiration? Don't miss my Gruyere Mashed Potatoes, Instant Pot Garlic Mashed Potatoes, Boursin Mashed Potatoes, Garlic Mashed Red Potatoes, Mascarpone Mashed Potatoes, and Crockpot Mashed Potatoes.
- Yukon Gold Potatoes: These are the stars of the show! They're naturally buttery and creamy, which makes them perfect for this dish. Can't find Yukon Golds? Feel free to substitute with Russet potatoes or red potatoes; just note that the texture and color will vary slightly.
- Butter: Either salted or unsalted butter works.
- Cream Cheese: This adds a delightful tang and creaminess to the mashed potatoes. If you don't have cream cheese on hand, sour cream or Greek yogurt will work.
- Chives: These add a lovely pop of color and a mild onion flavor. If fresh isn't available, dried chives are a great alternative.
- Minced Garlic: This gives our potatoes a nice kick. If you're not a fan of garlic, feel free to reduce the amount or leave it out entirely.
- Sea Salt: You can use table salt or kosher salt if that's what you have.
- Freshly Ground Black Pepper:. You could also experiment with white pepper for a milder flavor.
- Optional - Half and Half or Milk: If you prefer your mashed potatoes a bit thinner, you can add some half and half, heavy cream, or milk.
Step by Step Instructions
For the full mashed Yukon gold potato recipe with measurements, see the recipe card at the end of the post.
Tips and Tricks
- Make-Ahead Magic: Did you know that you can prepare these mashed potatoes ahead of time and refrigerate them for up to 3 days? When you're ready to serve, warm up ½ cup of half and half over medium-low heat for about 3 minutes. Stir in the potatoes, cover, and let them heat up for 10 minutes. If you find the mixture a bit thick, feel free to add more half and half. Alternatively, you can pop your potatoes into a baking dish and reheat at 350° F for about 25 minutes. It's that easy!
- Perfectly Creamy: For the creamiest mashed potatoes mashed potatoes with Yukon gold, make sure to cut your potatoes into even pieces before boiling. This way, they'll cook uniformly and mash up smoothly.
- Don't Overmix: Here's a tip I learned from my grandma: avoid overmixing your potatoes. Doing so can make them gluey instead of fluffy. Use a potato masher or ricer for the best results. Don’t be tempted to use a food processor or blender with this recipe. You’ll get gluey mashed potatoes.
- Season Generously: Don't be shy with the salt and pepper. Potatoes need a good amount of seasoning to bring out their delicious flavor.
More Potato Recipes to Try
Love this recipe for Yukon Gold mashed potatoes? Don’t miss these favorites.
- For a quick and easy side dish, give our Skillet Potatoes a whirl - they're crisped to perfection and full of flavor, cooked all in one pan!
- If you're looking to elevate your mashed potatoes game, our Gruyere Mashed Potatoes are the way to go - they're decadently creamy and packed with the nutty, sweet flavors of Gruyere cheese.
- Short on time but still craving some delicious spuds? Our Instant Pot Garlic Mashed Potatoes are a lifesaver - they're super speedy to make and infused with the aromatic goodness of garlic.
- For a fun twist on the classic, why not try our Blackstone Smashed Potatoes? They're delightfully crispy on the outside, fluffy on the inside, and cooked on a Blackstone griddle for that extra touch of charm.
25-Minute Yukon Gold Mashed Potatoes
- 3 pounds Yukon Gold Potatoes about 12 medium
- ½ cups butter diced
- 8 ounces cream cheese
- ¼ cup fresh chives or 2 tablespoons dried
- 1 tablespoon minced garlic
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Optional: Half and half or milk for thinning
- Peel the potatoes and cut them into cubes. Place in a large pot of salted water and bring to a boil.
- Bring a large pot of salted water to a boil. ook for 15 to 20 minutes. Drain.
- Return to the pot and heat over low for about 2 minutes to dry the potatoes.
- Add the butter and mash with a potato masher. (Or use a potato ricer.)
- Stir in the cream cheese, chives, garlic, salt, and pepper and stir to combine.
- If desired, thin with half and half, two tablespoons at a time, until the desired consistency is reached.