Yukon Gold Mashed Potatoes are irresistibly rich, buttery, and ultra-creamy—absolutely delicious! These homemade mashed potatoes are a crowd favorite, easy to make, and the perfect addition to any meal.
This homemade mashed potatoes recipe is super smooth, really creamy, and incredibly fluffy, using only basic ingredients. They're bursting with rich buttery flavor like instant pot mashed potatoes and definitely not heavy or lumpy.
Yukon Gold potatoes are known for their golden yellow flesh and thin skin. With their naturally creamy, buttery texture and low starch content, they make the perfect mashed potatoes—no need for excessive butter or cream.
Easy to peel and versatile, they work beautifully in any recipe. If you’re not a fan of peeling potatoes, try air fryer baby potatoes for a quick and hassle-free option!
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Why you'll love it?
- Buttery and ultra-creamy texture.
- Simple with basic seasoning but tastes heavenly.
- Easy enough for a weeknight yet exceptionally tasty for a Holiday dinner.
Ingredients
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 the creamiest 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.
Flavoring variations
Feel free to mix and match these flavoring options to create fluffy 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.
- 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 yukon gold mashed potatoes?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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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.
👩🍳 Tip: Make sure to heat your half and half in the microwave or stovetop before adding into your potatoes. It helps maintain the overall temperature and also ensures that the liquid is absorbed more readily, reducing the risk of having pockets of dry or lumpy potatoes. The heat also breaks down the starch molecules in the potatoes, resulting in a more velvety consistency.
How to store and reheat?
Leftover yukon gold mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to refrigerate leftover potatoes within 2 hours of cooking.
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 potatoes if desired.
- Use whole milk instead of half and half.
- Use softened or room temperature, which melts into the hot potatoes immediately.
- Reduce butter to make it lighter when serving on a weeknight.
Recipe FAQs
It is a personal preference whether or not to peel potatoes before mashing them. Peeled potatoes will yield a super creamy texture with a visually appealing uniform color. In contrast, unpeeled Yukon golds can be time-saving and add additional nutrition, making rustic mashed potatoes.
While Yukon Gold potatoes are known for their creamy texture and flavor, several other potato varieties can yield excellent mashed potatoes, each with its own texture and taste profile. Here are a few common potato varieties to consider:
Russet Potatoes: They are more commonly available and high in starch and are known for making fluffy and light texture. Just be sure to peel them as their skin can be thicker and less palatable.
Red Potatoes: If you like a bit of texture, then red potatoes might be a great option since they have a waxy texture with a slightly sweet and nutty flavor.
Fingerling Potatoes: They are a great option and result in a creamy texture. The only challenge could be pealing them because they are smaller and elongated in shape.
Purple Potatoes: Purple potatoes have a slightly earthy and nutty flavor and will add a unique purple color to your dish.
1. Cut them into evenly sized chunks, which ensures that the potatoes cook uniformly, reducing the chances of uneven texture.
2. Boil until they are fork-tender but not overcooked.
3. For the smoothest texture, pass the cooked potatoes through a potato ricer or food mill. This step helps break down any lumps and creates a uniform texture.
4. Slowly add the hot milk or half and half to the mashed potatoes a little at a time rather than all at once. This allows you to control the consistency and prevents over-saturation, which can result in lumps.
Freezing is a convenient way to prepare them in advance and save time when needed. To freeze, transfer your cooked and cooled mashed potatoes into freezer-safe container or zip-lock bags and freeze for up to 2 months. Transfer them to the refrigerator overnight to thaw and reheat in microwave, oven, or stovetop with a splash or more milk or cream.
More side dishes
Yukon Gold Mashed Potatoes
Ingredients
- 2 pounds yukon gold potatoes, peeled and sliced thick
- 6 to 8 tablespoons butter, room temperature
- ¾ cup whole milk or half and half, hot
- Salt and pepper to taste
Instructions
- Add peeled and sliced potatoes into a medium saucepan.
- Add water, 1 teapoon salt & bring to a boil, cook uncovered for 15 to 20 minutes or until fork-tender. Drain well and add it back to the pot.
- Add butter, salt and pepper to the potatoes and begin mashing. Pour in heated milk or half and half, a little at a time, while using a potato masher to reach the desired consistency.Tip: Hot liquid helps to maintain the overall temperature, ensures that the liquid is absorbed more readily, and helps to break down the starch molecules in the potatoes, resulting in a more velvety consistency.
- Check for seasoning and serve hot!
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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Kelly @ Kelly Lynns Sweets and Treats
I would like to think these are healthier since they aren’t fries 😉 And that sauce! You could put leftover sauce on anything!!
Maria Doss
He he Kelly, I'd like to think like that too:)
Kelsie | the itsy-bitsy kitchen
OMG. I haven't had In-N-Out forever! I love that I can still have a taste of the drive-through without leaving my house 🙂
Maria Doss
Really? We are fortunate enough to be living in the west coast and enjoy In-N-Out food often. It's sure is popular for the right reasons:)
Albert
I so miss In-N-Out burger...by far my favorite part of California 🙂 this recipe is a blessing for me! giving this a try tonight...thank you for the trip down memory lane
Maria Doss
Aww.. thank you so much. Hope you like it 🙂
Katherine | Love In My Oven
I wish we had an in-n-out!! These look SO good - I have been eating so many potatoes lately - can't wait to try them like this!!