Yukon Gold mashed potatoes are a timeless comfort food that works for any meal. Their naturally creamy texture and buttery flavor make them ideal for smooth, fluffy mashed potatoes that shine on the dinner table. This recipe can be made classic with dairy or adapted to be vegan, dairy-free, paleo, or Whole30-friendly.
They’re a perfect Thanksgiving side and pair beautifully with roasted or smoked meats.
Why Yukon Gold potatoes are ideal for mashed potatoes
Yukon Golds are prized for their versatility, and they especially excel when mashed. Their moderate starch content delivers a creamy texture without turning gluey. Key benefits:
- A naturally buttery flavor that reduces the need for extra butter or cream.
- A smooth, dense texture that yields velvety mashed potatoes without becoming gluey or watery.
- Even cooking and easy mashing, which saves time and effort.
Compared with high-starch Russets, which can crumble, or waxy red potatoes, which stay firm, Yukon Golds offer the best balance for a luxurious finish.
Ingredients
Below is an overview of the ingredients used in this recipe. Dietary substitutions are described later.
If you don’t have fresh garlic, substitute 1 1/4 teaspoons granulated garlic or about 5/8 teaspoon garlic powder.
How to make them
Boiling all potatoes together can be tempting, but it often results in gummy mashed potatoes. After testing methods, these techniques consistently produce the best texture. Follow these steps for reliably creamy results.
Cut and rinse the potatoes
Cut potatoes into chunks and rinse them well to remove excess surface starch. This simple step reduces the chance of a gummy texture.
Steam the potatoes
Steaming prevents waterlogging that can occur when boiling, allowing the potatoes to absorb milk and butter properly. Steam until very tender so they mash smoothly.
Dry the potatoes after steaming
Drain the steamer and return the potatoes to the pot. Place the pot back on the burner (off or very low) with no lid for a few minutes and shake occasionally to evaporate any remaining moisture. This prevents waterlogged, loose mashed potatoes.
Coat the potatoes in butter
Stir melted butter into the hot, dried potatoes so the fat coats the starches. This prevents the starches from bonding with water and keeps the mash light and creamy rather than dense.
Mash them right away
Mash the potatoes immediately after steaming. Letting them sit can negatively change the texture. For best results, steam and then mash without delay.
How to make ahead
How to make aheadThis recipe is easy to prepare in advance. Cool the mashed potatoes completely, store them in an airtight container in the fridge for up to 4 days, and reheat gently on the stovetop over low heat, adding warm milk a little at a time to restore creaminess. Stir frequently so they heat evenly. You can also freeze leftovers for up to 3 months; thaw overnight in the refrigerator before reheating.
Flavor variations
Customize the mashed potatoes to match your meal or mood. Ideas:
- Roasted garlic or garlic-infused oil for a richer garlic aroma.
- Cream cheese or sour cream for tang and extra creaminess.
- Fresh herbs such as chives, parsley, or thyme for brightness.
- Grated Parmesan or cheddar for a cheesy variation.
Troubleshooting
Common problems and how to fix them:
- Gummy texture – caused by overworking the potatoes. Mash gently and avoid using a food processor.
- Too thick – stir in warm milk or cream, a little at a time, until you reach the desired consistency.
- Too runny – add instant potato flakes sparingly or mash an extra boiled potato to thicken.
- Too bland – increase salt, add a pat of butter, or a pinch of garlic powder to boost flavor.
Stick to the directions!
It can feel like a lot of liquid, but using the full amount of warm milk and cream produces a creamy, non-gluey result. I’ve followed this method for years with excellent, consistent outcomes.
What to serve with them
- Smoked or roasted turkey and chicken
- Smoked ribeye or other rich grilled steaks
- Venison or other lean roasts
- Pan-roasted chicken leg quarters
- Barbequed salmon for a quick weeknight pairing
Vegan, dairy-free, paleo, and Whole30 options
It’s simple to adapt this recipe to be dietary-friendly. Options include:
- Dairy-free milk (unsweetened almond, cashew, oat, or soy) in place of whole milk. For paleo, use unsweetened almond or cashew milk.
- Canned coconut milk to replace heavy cream (use cautiously if you want to avoid a coconut flavor).
- For paleo/Whole30/dairy-free/vegan: 6 tablespoons olive oil + 6 tablespoons refined coconut oil, or use 3/4 cup vegan butter for dairy-free and vegan versions.
To avoid a pronounced coconut taste, use refined coconut oil and choose neutral-flavored dairy-free milk. Coconut milk adds richness and fat but can impart flavor, so use it primarily as a cream substitute if you prefer a more neutral profile.
These mashed potatoes are naturally gluten-free.
Yukon Gold Mashed Potatoes
Ingredients
- 3 pounds (1360 grams) Yukon Gold potatoes
- 3/4 cup (175 ml) whole milk
- 3/4 cup (175 ml) heavy cream
- 5 garlic cloves, minced
- 1 1/2 teaspoons salt (plus more to taste)
- 3/4 cup (168 grams) unsalted butter
Instructions
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Wash and peel the potatoes and cut into 1″ chunks. Place them in a colander and rinse under cold water to remove excess starch.
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Set a steaming basket in a large pot with about an inch of water. Bring to a boil, add the potatoes to the basket, cover, then reduce heat to medium.
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Steam for about 20–30 minutes, or until potatoes are very tender.
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While the potatoes steam, warm the milk, cream, garlic, and 1 1/2 teaspoons salt in a small saucepan over low heat until the butter would melt into it; keep warm and off the heat.
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When potatoes are done, remove the steamer basket and drain the pot. Return potatoes to the pot and place over the burner (off or very low) without a lid for 1–3 minutes, shaking occasionally to dry them out.
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Break up large pieces with a masher or electric mixer (turned off initially). Stir in the butter so it coats the potatoes.
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Add the warm milk and cream mixture in three additions while mixing. Start on low to avoid splatter, then increase speed and beat until smooth and creamy. Use all the liquid for the best texture. Taste and adjust salt as needed. Do not overmix.
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Serve immediately for best texture. Leftovers should cool completely before refrigerating in an airtight container for up to 4 days.
Notes
- Use unsweetened almond, cashew, oat, or soy milk in place of whole milk for dairy-free or paleo adaptations.
- Use canned coconut milk to replace heavy cream if desired (note it can add coconut flavor).
- For paleo/Whole30/dairy-free/vegan: replace butter with 6 tablespoons olive oil + 6 tablespoons refined coconut oil, or use 3/4 cup vegan butter for dairy-free and vegan versions.