These Yukon Gold mashed potatoes make an ideal side year-round. With just three basic ingredients they become irresistibly creamy and fluffy thanks to a simple technique that yields a velvety texture every time — perfect for weeknight dinners or special occasions.
Want more potato recipes?
Try chicken potato broccoli casserole, chicken potato salad, or tuna potato salad for more comforting meals.
💡Recipe Overview
- Prep and Cook Time: 10 minutes prep, about 15 minutes cook
- Cooking Method: Stove-top
- Dietary Info: Primal, Ancestral diet-friendly
- Tools Needed: Potato masher or hand-held mixer
- Skill Level: Easy
My Go-To Mashed Potato Recipe
This Yukon Gold mashed potatoes recipe is a longtime favorite — simple, reliable, and always crowd-pleasing.
Yukon Golds are naturally creamy and buttery, so a minimalist approach brings out their best qualities. A little softened butter and warmed milk create richness and a smooth finish. The technique matters more than fancy add-ins: cook evenly, mash gently, and finish with a touch of milk for the perfect texture.
Quick and forgiving, this recipe works for busy weeknights and holiday spreads alike.
Ingredients for Yukon Gold Mashed Potatoes
This recipe relies on just a few quality ingredients. Yukon Gold potatoes provide a naturally creamy base. Use softened (not melted) butter for richness and warmed whole milk for a silky consistency. Sea salt added during cooking and adjusted at the end brings out the potato flavor.
Step by Step Instructions
The full printable recipe appears below in the recipe card. Follow these steps for consistently creamy mashed potatoes.
Step 1. Boil
Place peeled and chunked Yukon Gold potatoes in a large pot and cover with cold water. Add a teaspoon of salt and bring to a boil over medium-high heat.
Step 2. Simmer
Reduce the heat and simmer until the potatoes are fork-tender, about 15–20 minutes depending on chunk size.
Step 3. Mash
Drain the potatoes well and return them to the pot. Add the remaining salt and cubed, softened butter. Coarsely mash with a fork to begin breaking down the potatoes.
Step 4. Mix
Warm the milk slightly, then slowly stir it into the potatoes. Mash with a potato masher or briefly beat with a hand mixer until the texture is smooth and creamy. Avoid overworking to prevent gummy potatoes.
Helpful Tips
- Start with cold water. Putting the potatoes into cold water and then bringing them to a boil helps them cook evenly so the centers don’t stay underdone while the outsides overcook.
- Taste and adjust. Potatoes benefit from generous seasoning — salt during cooking and a final adjustment after mashing ensures balanced flavor.
- Gently break down the starches. Use the back of a fork, a potato masher, or a ricer to separate and smooth the starches without overworking them. That yields a velvety texture without gumminess.
- Reserve some cooking water. If the mash is too thick, a splash of the starchy cooking water will thin it while keeping flavor intact.
Troubleshooting
- Too gluey or gummy? That usually happens from overmixing or using a blender/food processor. Mash by hand or briefly with a hand mixer and stop as soon as the potatoes are smooth.
💭Meal Prep Tip
These mashed potatoes freeze well. Cool completely, portion into freezer-safe containers, and thaw overnight in the fridge before reheating with a splash of milk or a pat of butter to refresh the texture.
Serving Suggestions
Creamy Yukon Gold mashed potatoes pair with many mains. They complement roasted meats, braises, seafood, and vegetable dishes.
Try them with:
- Braised chuck roast
- Oven-roasted sausage and peppers
- Pan-seared or baked salmon
- Creamy chicken livers
- Air fryer pork tenderloin
Storing & Freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop and add a splash of milk or a pat of butter to restore creaminess. For freezing, cool completely, portion into freezer-safe containers, and freeze for up to 1 month. Thaw overnight in the fridge before reheating.
Printable Recipe
Yukon Gold Mashed Potatoes
Anya @ Prepare & Nourish
Ingredients
- 2 lbs Yukon Gold potatoes, peeled and cut into chunks
- 2 teaspoons sea salt, divided
- 4 tablespoons butter, cubed and softened
- ½ cup whole milk, warmed
Instructions
- Place the potatoes in a large pot and cover with cold water. Add 1 teaspoon salt and bring to a boil over medium-high heat.
- Reduce heat to a simmer and cook 15–20 minutes, or until potatoes are fork-tender.
- Drain well and return the potatoes to the pot. Add the remaining salt and the cubed, softened butter. Coarsely mash with a fork.
- Warm the milk and slowly stir it in. Mash with a potato masher or briefly beat with a hand mixer until smooth and creamy. Do not overmix.
Notes
Storage: Refrigerate leftovers in an airtight container up to 4 days. Reheat gently on the stovetop, adding milk or butter to refresh texture. Freeze cooled portions in freezer-safe containers for up to 1 month; thaw overnight in the refrigerator before reheating.
Helpful Tips:
- Start with cold water: This ensures even cooking.
- Taste and adjust: Salt generously during cooking and adjust after mashing.
- Gently break down starches: Mash by hand or use a ricer for the smoothest texture without gumminess.
- Reserve cooking water: Use a little starchy water to thin the mash if needed.
Troubleshooting: If the mash becomes gluey, it was likely overworked or processed in a blender. Mash by hand or use a hand mixer briefly and stop when smooth.
Nutrition
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