Yukon Gold Mashed Potatoes Recipe
Yukon Golds have a naturally buttery color and lower starch content than russets, so they mash into a dense, creamy texture without needing much added fat, and their thin skins mean less peeling waste and a smoother finish overall.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 6
Ingredients
- 3 lb Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
- 8 tbsp unsalted butter, cut into pieces
- 1/2 cup whole milk, warmed
- 1/2 cup heavy cream, warmed
- 1 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
Nutrition per serving
- Calories
- 237
- Protein
- 2g
- Carbs
- 14g
- Fat
- 20g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Place the potato chunks in a large pot and cover with cold water by at least 1 inch. Add 1 teaspoon of the salt to the water.
- 2Bring to a boil over high heat, then reduce to a steady simmer and cook for 15-20 minutes, until a knife slides into a chunk with no resistance.
- 3Drain the potatoes well in a colander and return them to the warm, empty pot for a minute or two to let excess steam escape.
- 4Add the butter to the hot potatoes and mash with a potato masher or ricer until mostly smooth, letting the butter melt in as you go.
- 5Pour in the warm milk and cream in two additions, stirring gently between each, until the potatoes reach the consistency you want.
- 6Season with the remaining salt and the pepper, taste, and adjust. Serve immediately.
Tips & variations
- Cutting the potatoes into evenly sized chunks matters more than the exact size, uneven pieces cook at different rates and leave lumps.
- For extra-smooth potatoes, pass them through a ricer or food mill instead of mashing by hand; avoid a stand mixer or food processor, which overworks the starch and turns them gluey.
- Stir in roasted garlic, sniped chives, or grated Parmesan at the end for a variation without changing the base texture.
- Yukon Golds need less added dairy than russets to feel creamy, since they're naturally lower in starch and higher in moisture; start with less liquid and add more only as needed.
Storage & reheating
Refrigerate leftover mashed potatoes in an airtight container for up to 4 days. Reheat gently in a saucepan over low heat with a splash of milk or cream, stirring often, or microwave in short bursts, stirring between each, until warmed through. They don't freeze well, since the texture turns grainy once thawed.
Tips from the Tulo kitchen
- Starting the potatoes in cold water and bringing everything up to temperature together cooks them more evenly than dropping them into already-boiling water.
- Leave the skins on if short on time; Yukon Gold skins are thin enough to mash right in for a slightly rustic texture.
FAQ
Should I peel Yukon Gold potatoes for mashing?
It's optional. Their skins are thin and mash in smoothly for a slightly rustic texture, though peeling gives the classic silky finish most people expect from restaurant-style mash.
Why are my mashed potatoes gluey instead of fluffy?
Overworking the starch is the usual cause, either from mashing too aggressively or using a food processor or stand mixer. Mash by hand or use a ricer for the smoothest texture without gumminess.
Can I make Yukon Gold mashed potatoes ahead of time?
Yes. Make them up to a day ahead, cool, and refrigerate in an airtight container, then reheat over low heat with a little extra milk or cream stirred in to loosen them back up.
Do Yukon Gold potatoes need less butter and cream than russets?
Generally yes. Their lower starch and higher natural moisture mean they turn creamy with less added fat, so start with slightly less dairy than a russet recipe calls for and adjust to taste.