Best Yukon Gold Mashed Potatoes

Creamy, buttery Yukon Gold Mashed Potatoes will be the star of any holiday meal, but they’re easy enough for a weeknight dinner as well. A bit of garlic and cream cheese add outstanding flavor!

They’re ready in about 30 minutes, but if you have a really hectic dinner schedule, you can make them ahead of time.

When it comes to side dishes, potatoes are almost always my favorite. I could eat them every single day!

What are the best potatoes for mashed potatoes?

It depends on what you like! Starchy potatoes like russets will lead to fluffier mashed potatoes – as long as you don’t overcook or overmix them when mashing. I use russet potatoes for my garlic mashed potatoes.

Yukon potatoes are less starchy, so they yield a more creamy, moist mashed potato with a slight buttery taste. The thin skins make them perfect if you don’t want to take the time to peel potatoes.

Waxy potatoes like fingerling and baby potatoes, and even some red potatoes don’t work as well for mashing because they hold their shape, so they can lead to lumps.

But honestly, I’ve made mashed potatoes with red potatoes which are more waxy, and we still love them. So don’t stress too much!

Can you leave the skin on Yukon Gold potatoes for mashed potatoes?

Yukon golds have a thinner skin than russet potatoes, so it’s perfectly fine to leave the skins on. Just give them a really good scrub before you chop them.

I love the hearty, rustic texture the skins give, and of course it’s a time saver not peeling them. But if you prefer, you can of course peel them first.

How to

1. PREP – Scrub the potatoes and cut them into one inch cubes. (You can peel them if you want.) Peel the garlic cloves and chop off the ends.
2. BOIL – Place potato chunks and garlic in a large stockpot. Add 2-3 teaspoons of salt and enough cold water to cover the potatoes by about an inch. Bring to a boil over high heat, then reduce heat to medium. Simmer for 15-20 minutes, or until potatoes are fork tender. Drain well and mash the garlic with a fork. Dump back into the pot.
3. SEASON – Heat the milk butter, and cream cheese until melted. Add to the potatoes with the salt.
4. MASH –  Use a hand masher to mash the potatoes, adding milk as needed. Taste and add more salt if needed. You can also add black pepper if desired.
5. SERVE –  For special occasions, I like to transfer the potatoes to a fancy large bowl and garnish them with chives or other fresh herbs. On a busy weeknight, I serve them straight out of the pot. Don’t judge. 😉

You can make mashed potatoes ahead of time and store them in the refrigerator for 2-3 days. I like to reheat them in my slow cooker, but you have to plan ahead because it takes a few hours.

If you prefer, you can heat them in the microwave, or even over low or medium heat in a large saucepan, stirring constantly. You may need to add additional milk if you reheat them over the stove.

PRO TIPS:

• For the best mashed potatoes, mash them by hand. Using a food processor or electric mixer can overwork the starch, leading to gummy potatoes.
• Heating the milk, butter, and cream cheese will prevent your mashed potatoes from cooling down.
• I like to run my serving bowl under hot water or place it in a warm oven for a few minutes. It helps keep the cooked potatoes piping hot.
• Don’t overcook your potatoes. If you cook them too long, they will absorb too much water, which affects both the flavor and the texture.

VARIATIONS:

• You can use sour cream in place of the cream cheese. I’ve found that I need to add less milk because the sour cream has more moisture.
• For a richer, creamier texture, you can use heavy cream in place of the milk.

What to serve with mashed potatoes:

MORE POTATO RECIPES:

This homemade mashed potatoes recipe uses yukon gold potatoes, and not only does their yellow flesh make them look pretty on the dinner table, they have a perfect creamy texture!