Yukon Gold Mashed Potatoes are perfect for any occasion. They’re easy to make, delicious, and always a crowd-pleaser.

Serve these potatoes with Bone-In Turkey Breast, Garlic Green Beans, and Harvest Salad.

yukon gold mashed potatoes in a bowl with melted butter over the top. this recipe
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Why We Love This Recipe

  • Buttery and creamy texture: Yukon gold potatoes are naturally creamy and buttery, making them the perfect potato for mashed potatoes. This recipe takes advantage of that natural creaminess by using plenty of butter and milk to create a silky-smooth texture that is sure to impress.
  • Golden color: Unlike traditional mashed potatoes made with russet potatoes, these Yukon gold mashed potatoes have a beautiful golden color that adds an extra touch of elegance to any meal.
  • Classic recipe: Whether you need a side of mashed potatoes to serve with a weeknight meal such as Sausage Cacciatore or something holiday-worthy such as Whole Roasted Chicken, this mashed potato recipe is a classic side dish staple.

Ingredients

To make delicious Yukon Gold mashed potatoes, you’ll need just a few simple ingredients. See the recipe card for full information on ingredients and quantities.

ingredients for mashed potatoes.
  • Yukon Gold potatoes: When selecting your potatoes, look for ones that are firm and free of any soft spots or blemishes. Yukon Gold potatoes are a great choice for mashed potatoes because they have a naturally buttery and creamy texture.
  • Butter: You can use unsalted or salted butter for this Thanksgiving side dish. If using salted butter, make sure to adjust your salt accordingly.
  • Milk: Whole milk or cream is perfect when combined with butter for a rich and creamy texture. 
  • Salt: This is the main flavor enhancer. You don’t want to skip the salt.

Helpful tools! For extra-smooth potatoes, use a potato ricer or smooth potato masher.

Variations and Substitutions

There are many ways to customize your mashed potatoes to suit your preferences. Here are a few variations and substitutions to try:

  • Add-ins: Mix in some additional ingredients to add flavor and texture to your mashed potatoes. Some popular options include garlic, chives, bacon, cheese, or even roasted vegetables like carrots or parsnips.
  • Butter: If you’re looking for a healthier alternative to butter, try using olive oil, coconut oil, or avocado oil instead. These oils can add a unique flavor to your mashed potatoes while also providing healthy fats.
  • Milk: If you’re lactose intolerant or vegan, you can use non-dairy milk alternatives like almond milk, soy milk, or oat milk. These milk substitutes can still provide a creamy texture to your potatoes.
  • Potatoes: If you don’t have Yukon gold potatoes on hand, you can substitute them with other types of potatoes. Some good options include russet potatoes, red potatoes, or fingerling potatoes. Each potato type will provide a slightly different texture and flavor.
  • Seasonings: Experiment with different seasonings to add more flavor to your mashed potatoes. Some popular options include rosemary, thyme, paprika, or even a dash of hot sauce.
  • Texture: If you prefer chunkier mashed potatoes, you can leave some of the potato pieces intact while mashing.

How many people does this recipe serve? This recipe makes enough mashed potatoes to feed 10 people. Plan on about 1/2 pound of potatoes per person, which equates to about 1 cup serving.

How To Make This Recipe

Check out the recipe card below for detailed instructions.

cut up potatoes in water inside a stockpot.

Step 1: Place cubed potatoes in a large pot and cover them with cold water. Add salt and boil until knife tender.

cooked and drained potatoes in a stockpot.

Step 2: Drain the cooked potatoes well.

mashed potatoes with a masher in a stockpot.

Step 3: Mash the potatoes with a masher or potato ricer until they are smooth.

milk with melted butter in a saucepan.

Step 4: In a saucepan, heat butter, milk, and salt until butter melts.

mashed potatoes with milk and wooden spoon.

Step 5: Add half of the milk mixture to the potatoes and fold it in with a wooden spoon.

mashed potatoes in a stockpot.

Step 6: Add the remaining milk, folding it in until just combined. Taste for salt.

Expert Tips

If you want to make the best Yukon Gold mashed potatoes, follow these expert tips:

  1. Choose the right potatoes: Yukon Gold potatoes are the best for making mashed potatoes. They are naturally buttery and have a creamy texture when mashed. Other potatoes like Russet or Red potatoes can be used, but they have a different texture and flavor.
  2. Cut the potatoes evenly: Cut the potatoes into even-sized pieces so they cook evenly. This will ensure that all the potatoes are cooked through and soft when mashed.
  3. Use cold water: Start cooking the potatoes in cold water. This allows the potatoes to cook evenly and prevents the outside from getting mushy while the inside is still hard.
  4. Don’t overcook: Overcooked potatoes will result in a gummy texture and a loss of flavor. Cook the potatoes until they are fork-tender, and then drain them immediately.
  5. Use a potato ricer or masher: A potato ricer or masher is the best tool for mashing potatoes. They will result in a smooth and creamy texture. Avoid using a food processor or blender as they can make the potatoes gluey.
  6. Use warm milk and butter: Warm the milk and butter before adding them to the potatoes. This will prevent the mashed potatoes from becoming cold and lumpy.
close up mashed potatoes with a side of spoon.

Serve With

Holiday Pairings

Recipe FAQs

What are some alternatives to milk in Yukon Gold mashed potatoes?

If you’re looking for a dairy-free alternative to milk in your Yukon Gold mashed potatoes, you can try using coconut milk or almond milk.

Both of these options will add a creamy texture and a subtle nutty flavor to your mashed potatoes. You can also use vegetable or chicken broth instead of cream to add some savory flavor to your dish.

What makes Yukon Gold mashed potatoes the best?

Yukon Gold potatoes are the best type of potato to use for mashed potatoes because they have a naturally buttery flavor and creamy texture.

Their thin skin also makes them easy to prepare since you don’t need to peel them if you don’t want to.

Additionally, Yukon Gold potatoes have a lower starch content than other types of potatoes, which means they won’t become gluey or gummy when mashed.

Do I need to peel potatoes for mashed potatoes?

While it’s common to peel potatoes for mashed potatoes, it’s not necessary, especially if you’re using Yukon Gold potatoes.

The thin skin of Yukon Gold potatoes is edible and adds a nice texture to your mashed potatoes. However, if you prefer your mashed potatoes to be completely smooth, you can peel the potatoes before boiling them.

More Potato Sides

Cheesy Mashed Potatoes

Potato Stacks with Garlic, Thyme, and Parmesan

Red Skin Mashed Potatoes Recipe

Ina Garten Scalloped Potatoes

If you try Yukon Gold Mashed Potatoes, please leave a star rating and let me know how you like the recipe in the comments below.

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yukon gold mashed potatoes in a bowl with melted butter over the top.

Yukon Gold Mashed Potatoes

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  • Author: Katya
  • Prep Time: 15 min
  • Cook Time: 25 min
  • Total Time: 40 minutes
  • Yield: 10 1x
  • Category: Side
  • Method: Stovetop
  • Cuisine: American
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Description

Yukon Gold Mashed Potatoes are perfect for any occasion. They’re easy to make, delicious, and always a crowd-pleaser.

Ingredients

Units Scale
  • 5 lbs. Yukon Gold potatoes, peeled and cut into evenly-sized chunks, about 1-inch
  • 1 1/4 cup whole milk
  • 8 Tbsp. unsalted butter
  • Kosher salt and fresh black pepper

Instructions

  1. Add potatoes to a large stockpot and cover with cold water by 1 inch. Stir in 1 tablespoon of salt and bring the water to a boil. Reduce the heat and boil the potatoes until knife tender, about 10-14 minutes. Drain the potatoes well.
  2. In a small saucepan, heat butter, milk, and 2 teaspoons of salt until butter melts and milk steams. Avoid boiling the milk. Remove off the heat and set aside.
  3. Using a potato masher or a ricer, mash the hot potatoes until smooth, about 2 minutes.
  4. Pour about half of the milk mixture, and fold it in with a wooden spoon until the potatoes have soaked up the liquid. Season with fresh cracked pepper. Add the remaining milk, folding it in until just combined to avoid over-mixing. Taste the potatoes for salt and if needed add more to your liking.
  5. To keep potatoes hot until ready to serve, transfer them to a serving bowl, cover tightly, and keep in a warm place, like the back of the stove. Potatoes will stay hot for at least 30 minutes.

Notes

  • Substitutions: For best results, I do not recommend any changes to the recipe. This recipe is simple, easy, and very delicious. If you have food restrictions, I did list some substitutions in the body of the post.
  • Serving Amount: This recipe makes enough mashed potatoes to feed 10 people. Plan on about 1/2 pound of potatoes per person, which equates to about 1 cup serving.

Nutrition

  • Serving Size: about 1 cup
  • Calories: 267
  • Sugar: 3.4 g
  • Sodium: 27.8 mg
  • Fat: 9.5 g
  • Carbohydrates: 41.3 g
  • Protein: 5.8 g
  • Cholesterol: 25 mg