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.

Yukon Gold Mashed Potatoes

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

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
Using a potato masher or a ricer, mash the hot potatoes until smooth, about 2 minutes.
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.
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