Yukon Gold Mashed Potatoes

5 from 1 vote

Creamy, buttery, and naturally smooth, these mashed potatoes make the most of Yukon Golds’ velvety texture and rich flavor. Whether you're planning a cozy weeknight meal or prepping ahead for the holidays, this easy, foolproof recipe with fresh chives and melted butter is comfort food at its finest. Serve alongside Dutch Oven Pot Roast or Chicken with Panko Breading! If you have extra Yukon Golds on hand, make my Creamy Corn and Potato Soup.

Prep Time20

Cook Time20

Steaming Time5

Total Time45

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 308kcal

Author: Melinda O'Malley Keckler

Ingredients

3 pounds Yukon Gold potatoes partially peeled and cut into 2” chunks
2 teaspoons salt divided
¼ cup unsalted butter plus more for garnish
½ cup whole milk or half-and-half
¼ cup water from the cooked potatoes
½ cup sour cream
½ teaspoon garlic powder
2 tablespoons fresh chives plus more for garnish

Instructions

Place the partially peeled and chopped potatoes into a large pot, add enough water to cover the potatoes and place the pot over high heat on the stove.
When the water comes to a boil, add 1 teaspoon of salt and stir gently.
Lower the heat to medium and simmer until the potatoes are tender and break apart easily with a fork. Usually 15-20 minutes, depending on the size of the potato chunks.
Optional: If you cover the pan with the lid set ajar as the potatoes cook, keep an eye on it and lower the heat if the water starts to boil over. That can happen quickly when the pan is partially covered.
3 pounds Yukon Gold potatoes, 2 teaspoons salt
While the potatoes simmer, use a ladle to carefully remove ¼ cup of the hot water from the pan and pour it into a small bowl or glass measuring cup.
Add the butter to the hot water and stir until the butter melts. Add the milk (or half and half) and stir again. Set aside.
¼ cup unsalted butter, ¼ cup water from the cooked potatoes, ½ cup whole milk or half-and-half
When the potatoes are done cooking, pour them from the pan into a colander over the sink and drain.
Place a piece of foil over the potatoes in the colander and leave them to steam for an additional 5 minutes.
Return the drained potatoes to the pan and use a potato masher to “smash" the potatoes until most of the big lumps are gone.
Gradually pour the water/butter/milk ingredients into the pan with the potatoes and stir thoroughly using a sturdy spoon or whisk. You may not need all of the liquid to achieve the right creaminess.
If you’d like an even smoother texture, consider using a hand mixer to whip the potatoes.
Add the sour cream, garlic powder and chives and stir again.
Taste the potatoes and add the remaining 1 teaspoon of salt, only if needed.
½ cup sour cream, ½ teaspoon garlic powder, 2 tablespoons fresh chives
Spoon the cooked potatoes into a serving bowl and garnish with more butter and chives. Cover and keep warm until ready to serve.
If Making Ahead: After adding the liquid ingredients, sour cream, garlic powder and chives, stir to combine, then place the mashed potatoes into an airtight container. Cool slightly and refrigerate for up to 4 days.
To reheat, sprinkle a teaspoon or two of water on top of the potatoes and heat in the microwave or on medium-low heat in a pan on the stove until they reach a proper serving temperature. Stir, garnish and enjoy!

Notes

Consider replacing the milk or half-and-half with additional potato water. It's full of great flavor and will reduce the calories in the recipe.

The nutritional details below were calculated using sour cream and half-and-half.

Nutrition