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Yukon Gold Mashed Potatoes use just five ingredients and come out creamy, never gummy. Yukon Golds bring their own buttery flavor, so a little warm milk or cream, butter, and a scoop of sour cream go a long way. This classic stovetop side works for Thanksgiving or any night of the week.
Why These Yukon Gold Mashed Potatoes Work
I make my mashed potatoes with Yukon Golds because I prefer their rich, nutty undertones and silky texture. This is how I make them on the stovetop. If you'd rather keep your stovetop free, try my Instant Pot mashed potatoes or crockpot mashed potatoes.
- The right potato. Yukon Golds have a medium starch content, so they mash up slightly thicker and creamier than russets.
- Never watery. A minute or two back in the hot pot after draining dries the potatoes out, so they soak up the butter and milk.
- Sour cream finishes them. It adds a little tang to balance the butter and keeps the texture light.
- Sized for your crowd. Whether it's dinner for 4 or Thanksgiving for 10, I'll show you how many potatoes to buy.
5-Star Reader Review
They really ARE perfect mashed potatoes! Very tasty, great texture! Thank you!!! -Mo ⭐⭐⭐⭐⭐
Ingredients & Substitutions
- Yukon Gold Potatoes: My first pick for mashed potatoes. Russets work too, but skip waxy red or white potatoes here. If you have red potatoes on hand, try my red-skin mashed potatoes, or save them for smashed potatoes or roasted red potatoes.
- Milk or Cream: Heavy cream or half-and-half gives you rich, restaurant-style mashed potatoes. Whole milk or low-fat milk works for an everyday batch.
- Unsalted Butter: This way you control the salt, since the potatoes are already seasoned in the cooking water.
- Sour Cream: Use full-fat or reduced-fat. Skip fat-free sour cream, since it isn't as creamy and can slightly water down the mashed potatoes.
- Kosher Salt: Some goes in the cooking water so the potatoes are seasoned from the start, and the rest gets folded in at the end, to taste.
Dietary Swaps & Variations
- Dairy-Free: My niece is dairy-free, so whenever I make mashed potatoes for her, I swap the butter for non-dairy butter, use non-dairy sour cream, and thin the potatoes with vegetable broth or chicken stock instead of milk or cream. I find the flavor works really well, better than non-dairy milk. Just keep in mind you'll likely need to reduce the salt, since non-dairy butter and broth bring additional salt to the dish.
- Sour Cream Swap: Plain Greek yogurt works as a substitute, but it's much thicker, so I recommend using slightly less, or thinning it with additional milk if needed.
- Optional Additions: Garlic powder, roasted garlic, Parmesan, or chives all make lovely add-ins.
How to Make Yukon Gold Mashed Potatoes
The steps and photos are here to walk you through the few details that make the biggest difference. You'll find the full directions, quantities, and video in the recipe card at the bottom of this post.
- Boil the potatoes. Peel the potatoes and cut them into even 1-inch cubes. Place them in a large pot, cover with cold water, and add about 1 tablespoon of kosher salt. Bring to a boil over high heat, then reduce to medium and simmer until fork-tender, 15 to 20 minutes. Always start with cold water. It cooks the potatoes evenly, so you don't end up with mushy outsides and raw middles.
- Dry them out. Drain the potatoes well, then return them to the still-warm pot. Set it over low heat for 1 to 2 minutes, stirring once or twice, until the extra moisture evaporates. Don't skip this. It lets the potato flavor shine through.
- Mash. Mash the potatoes with a potato masher, ricer, or food mill until smooth.
Tip From Kristen
Never use a handheld mixer. A hand masher or ricer keeps the texture smooth, while a handheld mixer turns mashed potatoes gluey.
- Warm the milk and butter. Heat the milk or cream and butter together in a heat-safe measuring cup in the microwave, or in a small saucepan over low heat, just until the butter melts. You only want to take the chill off, not scald the dairy. Cold butter and milk can make the potatoes seize up and turn dense.
- Finish and season. Slowly fold the warm milk mixture into the potatoes a little at a time, until it's fully absorbed and the potatoes are creamy. Fold in the sour cream and salt, then taste and adjust. Potatoes can handle more salt than you think, so start small and add more as needed.
How Much Should You Make?
When making mashed potatoes as a side dish, plan on ½ pound of potatoes per person. For a crowd of 4, you will need about 2 pounds. For a crowd of 10, 5 pounds. And if your family is like mine and believes mashed potatoes are their own food group, make extra.😉
How to Serve Yukon Gold Mashed Potatoes
Simple enough for a weeknight and special enough for Thanksgiving dinner, this recipe is one you'll use for years.
- For a Holiday Meal: Serve them alongside roast turkey, Instant Pot turkey breast, baked pineapple ham, or a New York strip roast.
- For a Weeknight Dinner: They're just as good with chopped steaks, crockpot beef tips, or a crockpot pork loin roast.
When I was a child, my favorite way to enjoy mashed potatoes was to make a well in the middle for butter, then mix in peas or carrots. My kids like the butter. The peas and carrots? Not so much.
How to Store and Reheat Yukon Gold Mashed Potatoes
- Keep Warm: To hold mashed potatoes until serving, place them in a heat-safe bowl set over a pot of simmering water (a makeshift double boiler). Cover loosely and stir every so often, and they'll stay warm and creamy for up to 1 hour. Or transfer them to a slow cooker, cover, and keep them on warm for up to 4 hours, stirring every 30 minutes or so.
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Freeze in a freezer-safe bag for up to 2 months. Defrost overnight in the fridge before reheating.
- Reheat: Warm defrosted mashed potatoes in a covered casserole dish at 350°F until heated through, adding a splash of milk to restore the creamy texture.
Creative Leftover Idea
Use leftover mashed potatoes to make pierogi lasagna (just WOW!), potato tacos, or potato cakes. Or swap them in for the tater tots in Tater Tot casserole for a take on Shepherd's Pie.
More Holiday Side Dishes
If these Yukon Gold mashed potatoes are on your holiday menu, round out the table with these:
- Gluten-Free Sweet Potato Casserole: I took my favorite holiday side, made it gluten-free and vegan-friendly for my family, and now I love this version even more.
- Old Fashioned Bread Stuffing: A comforting holiday staple that belongs right next to the mashed potatoes.
- Green Bean Casserole: A classic made from scratch, without canned soup.
- Shaved Brussels Sprouts Salad: A fresh, crisp salad with apples, cranberries, and a honey lemon dressing that you can prep ahead.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Yukon Gold Mashed Potatoes
Video
Ingredients
- 3 pounds Yukon Gold potatoes
- ¾ cup milk or cream, + more as needed
- 3 tablespoons unsalted butter
- ½ teaspoon kosher salt, + more to salt cooking water
- ½ cup sour cream, full-fat or reduced fat, NOT fat-free sour cream
Instructions
- Wash, peel, and cube potatoes into 1-inch cubes. Place the potatoes into a large stockpot, cover with cold tap water, and stir in 1 tablespoon of kosher salt.
- Over high heat, bring the potatoes to a rapid boil, then reduce the heat to medium. Simmer for 15-20 minutes, or until the potatoes are fork-tender (the chunks should fall apart easily when pierced with a fork).
- Drain the potatoes in a large colander and then return them to the hot pan. Place over low heat and simmer until all the moisture has evaporated, about 1-2 minutes.
- Mash the potatoes in the pan using a handheld potato masher until smooth. Alternatively, run them through a ricer or food mill for incredibly smooth results.
- In a microwave-safe glass measuring cup, heat the milk and butter together in 30-second intervals, melting the butter and warming the milk. Alternatively, heat the milk and butter together in a small saucepan over low heat until the butter melts.
- Slowly drizzle the warmed milk and butter into the mashed potatoes, folding together to combine.
- Add the salt and sour cream to the potatoes, then gently fold together. Taste and adjust seasonings as needed. If you feel the potatoes are too thick, add more milk or cream, 1 tablespoon at a time, to thin. Serve with additional butter if desired.
Equipment
- large stock pan (this one fits a ton of potatoes)
- potato masher simple works well here!
- ricer for the smoothest results
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello Kristen, I was a little disappointed in this recipe, though it may have been due to how I made it. It seemed so complicated for a simple pot of mashed potatoes, but I thought I'd try it. To begin with, I didn' know exactly how much 1 1/2 pounds of potatoes was, so since it was only for 2 people I put in 3 Russert potatoes. Then about 1/2 way through the recipe I found it so involved, and it was getting late, So I just gave up with the instructions, and winged it. To get to the finish, the potatoes came out kind of gravelly, so I kept adding milk and butter. and it came out better. I usually just play it by ear. Your recipes look so good, so I plan to give it another shot. Probably baked salmon with dry seasoning, or the panned salmon with potatoes, again. Which do you suggest?
Hi Linda. I recommend reading the recipe through before starting. That will be helpful in the future to know if you have time to complete 🙂 And it sounds like for this recipe you may have skipped letting the potatoes sit in a hot pan to evaporate liquid and heating the milk and butter. That will help tremendously with the texture in the future. As for the salmon recipes, I love them both. But the baked salmon is the one we turn to again and again and it is SO easy!
Terrible. I would love to see the recipe instead of all the cutesy stories behind it
I am not sure why you are complaining about cutesy stories. There is not a single story in this post and there is a jump to recipe button at the very top of the post. Everything included in this post is meant to be helpful.
PERFECTION! Appreciated!
Could these be made the day before and reheated on Thanksgiving?
Hi Jill! They absolutely can be made in advance. I would let cool, place in airtight container. To reheat, place the mashed potatoes into a heat-safe casserole dish. Cover with foil and bake at 350 degrees F for 15 minutes. Remove the foil, stir, and add 1-2 tablespoons of additional milk. Cover again with foil and continue to bake for 10-15 minutes, or until warmed through.
I can't tell you how many times I've used this recipe. 😉 Thank you!
You are so very welcome! Thank you for sharing.
The very best mashed potatoes! My Mom was a professional cook and taught me to make mashed potatoes like this!
Love hearing you (and your mom) approve! Thanks for sharing.
Best mashed potatoes I've made following this recipe. I'm a happy cook!!
Wonderful! Thank you so much for sharing.