These Yukon gold mashed potatoes are the perfect side dish year-round. Made with just 3 basic ingredients, they’re irresistibly creamy, thanks to a secret trick that makes them extra fluffy and velvety smooth. Perfect for any meal.
Looking for more potato recipe?
Check out chicken potato broccoli casserole, chicken potato salad, and tuna potato salad.
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💡Recipe Overview
- Prep and Cook Time: 10 minutes to prep and 15 minutes to cook
- Cooking Method: Stove-top
- Dietary Info: Primal, Ancestral diet
- Tools Needed: Potato masher or hand-held mixer
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
My Go-To Mashed Potato Recipe
This Yukon mashed potatoes recipe has been my go-to for years - because why mess with perfection?
Oh, it's unmatched!
I've tried the fancy versions (and there's a time and place for that), but honestly, nothing compares to these simple, buttery potatoes that melt in your mouth.
They're quick, easy, and most importantly, consistently delicious. Whether it's a weeknight or a holiday feast, this is the mashed potato recipe I can always count on to steal the show.
Ingredients for Yukon Gold Mashed Potatoes
This minimal ingredient recipe proves you don't need much to make something delicious. Yukon gold potatoes are naturally creamy and buttery, so they're perfect for mashed potatoes. Adding softened butter (not melted) gives them that extra richness, while milk helps create a smooth, velvety texture. A good amount of sea salt - both during cooking and after mashing, brings all the flavors together.
Step by Step Instructions
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Boil
Place Yukon gold potatoes in a large pot and cover with cold water. Add salt and bring to a boil over medium-high heat.
Step 2. Simmer
Reduce heat to a simmer and cook until the potatoes are fork-tender.
Step 3. Mash
Drain the potatoes and return them to the pot. Add salt and cubed butter, then coarsely mash with a fork.
Step 4. Mix
Slowly stir in milk, then mash with a potato masher or beat with a hand mixer until smooth and creamy.
Helpful Tips
- Start with cold water. Always place the potatoes in cold water before bringing to a boil. This helps them cook evenly and prevents the outside form overcooking while the inside remains firm.
- Taste and adjust. Potatoes love salt! Generously season during cooking and also taste the mash at the end and adjust with sea salt or a touch of salted butter.
- Gently break down the starches. Use the back of a fork to mash the potatoes, which helps separate and smooth out the starches - much like a potato ricer would. This technique creates creamy, velvety mashed potatoes without overworking them.
- Reserve some cooking water. In case the mashed potatoes end up too thick, a splash of starchy potato water can help loosen it while preserving flavor.
Troubleshooting
- Mashed potatoes too gluey or gummy? This usually happens when the potatoes are overmixed or processed in a blender or food processor (which by the way, totally unnecessary!). For the best texture, mash by hand with a potato masher or a hand mixer but keep it quick.
💭Meal Prep Suggestion!
These mashed potatoes are perfect for meal prep - freeze small portions in airtight containers and thaw as needed for easy, ready-to-go sides later on. Just reheat with a splash of milk or butte rto bring back that creamy texture.
Serving Suggestions
These creamy Yukon gold mashed potatoes are a versatile side that go with almost anything.
Try them with:
Storing & Freezing
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop, adding a splash of milk or a pat of butter to restore creaminess. These mashed potatoes freeze surprisingly well - just let them cool completely first, then portion into freezer-safe containers, and thaw overnight in the fridge before reheating. You can freeze for up to 1 month. These glass snap containers are perfect for leftovers.
Printable Recipe
Yukon Gold Mashed Potatoes
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 2 lbs 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.
- Reduce heat to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and return them to the pot. Add remaining salt and 4 tablespoons butter and coarsely mash the potatoes with a fork.
- Slowly stir in the ½ cup whole milk and mash with a potato masher or beat with a hand mixer until smooth and creamy.
Notes
- Start with cold water. Always place the potatoes in cold water before bringing to a boil. This helps them cook evenly and prevents the outside form overcooking while the inside remains firm.
- Taste and adjust. Potatoes love salt! Generously season during cooking and also taste the mash at the end and adjust with sea salt or a touch of salted butter.
- Gently break down the starches. Use the back of a fork to mash the potatoes, which helps separate and smooth out the starches - much like a potato ricer would. This technique creates creamy, velvety mashed potatoes without overworking them.
- Reserve some cooking water. In case the mashed potatoes end up too thick, a splash of starchy potato water can help loosen it while preserving flavor
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