Yukon Gold Mashed Potatoes

Ingredients you'll need

Scroll down to the recipe card below for full information on ingredients and amounts.

• Potatoes - When selecting Yukon gold potatoes, look for smooth, unblemished skin and avoid ones with cuts, bruises, or dark spots. Also, look for heavy ones for their size, as they have a high moisture content and can make creamy mashed potatoes.
• Butter - Use softened or room temperature butter because it begins to melt as soon it hits the hot potatoes, allowing it to soak up the butter, resulting in an irresistible taste.
• Dairy - Use half and half or whole milk.

Do you have to peel Yukon Gold potatoes for mashing?

Peeling Yukon potatoes is totally up to you—it comes down to personal preference. If you peel them, you’ll get ultra-creamy potato mash with a smooth, uniform look. Leaving the skins on saves time and adds extra nutrients and texture, giving you a more rustic-style mash. I prefer to peel the skin for this recipe.

Tips for preventing lumpy mashed potatoes

Cut potatoes into even chunks – This helps them cook at the same rate, reducing the risk of uneven texture.

Boil until just fork-tender – Don’t overcook them, or they may become waterlogged and gummy.

Use a potato ricer or food mill – For the smoothest result, mash your cooked potatoes with a ricer or food mill to eliminate any lumps and get a uniform, velvety texture.

Add warm milk or half-and-half gradually – Pour it in slowly, a little at a time, while mixing. This helps control the consistency and prevents oversaturating the potatoes, which can lead to lumps.

Flavoring variations

Feel free to mix and match these flavoring options to create fluffy Yukon mashed potatoes that suit your taste preferences.

• Grated cheeses such as parmesan, cheddar, or Gruyère cheese can be folded for a cheesy twist. Add the cheese gradually and mix until it's fully incorporated.
• Sprinkle crispy bacon bits just before serving to add a smoky and salty crunch.
• Roasted or sautéed garlic adds an irresistible garlicky flavor in the yellow mash potato.
• Fresh or dried herbs like chopped parsley, chives, thyme, rosemary, or dill. Mix them or sprinkle them on top as a garnish.
• Sour cream adds a delightful tangy and creaminess.

How to make mashed potatoes with Yukon Gold potatoes?

You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

1. Wash, peel and cut the potatoes into thick slices.

2. Cover with water (about 4 cups) and add 1 teaspoon of salt. You need enough water to cover the potatoes in the pot. Cook until tender. Drain the potatoes and return back to the pot.

3. Add butter, hot half and half, salt and pepper.

4. Mash using a potato masher until smooth.

How to store and reheat golden mashed potatoes?

Leftover potato mash can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat in oven, stir a bit of milk and transfer them into a baking dish. Cover with foil and bake at 350° F until hot, stirring once or twice.

To reheat in the microwave, top the mashed potatoes with a splash of milk, cook until warmed through, and stir well to combine.

Recipe tips

• Toss in one or two garlic cloves along with the golden Yukon potato, if desired.
• Use whole milk instead of half and half.
• Use softened or room temperature, which melts into the hot yellow potatoes immediately.
• Reduce butter to make it lighter when serving on a weeknight.
• Warm your half-and-half on the stove or in the microwave before adding it to the yellow potatoes. This keeps everything hot and helps the liquid absorb better, so it don’t end up with dry or lumpy. It also makes the perfect potato mash.

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