Yukon Gold Mashed Potatoes Recipe

Prepare potatoes

Peel the Yukon Gold potatoes and cut them into roughly 1 to 1¼-inch even chunks so they cook uniformly. Place the cut potatoes in a large bowl of cold water as you work to prevent browning.

Boil potatoes

Transfer the potato chunks to a large saucepan or pot. Add the cold water to cover the potatoes by about 1 inch (approximately 6–8 cups depending on pot size). Stir in 1 tablespoon kosher salt. Bring to a gentle boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 12–15 minutes (test a few pieces; they should break apart with little resistance).

Drain and steam-dry

Drain the potatoes in a colander and return them to the hot pot. Place the pot back on the stove over low heat for 1–2 minutes, shaking gently, to evaporate excess moisture. This step helps prevent watery mashed potatoes.

Warm dairy and butter

While the potatoes are cooking, combine the whole milk and heavy cream in a small saucepan and warm gently over low heat until hot but not boiling, or microwave in short bursts until hot (about 30–45 seconds). Keep warm. Also have the 4 tablespoons of room-temperature butter ready to add.

Mash potatoes

Using a potato ricer or a hand masher, process the hot potatoes back into the pot until mostly smooth. For the silkiest texture, press the potatoes through a ricer into the pot. Avoid overworking (especially with a stand mixer) to prevent gluey texture.

Add butter and dairy

With the potatoes hot, add the 4 tablespoons of butter and fold it in until melted and incorporated. Gradually stir in the warmed milk and cream—start with about half, then add more until you reach the desired consistency (you may not need all the dairy).

Season and adjust

Season the mashed potatoes with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning—add up to another 1/2 teaspoon salt if needed and more pepper to taste. If potatoes are too thick, stir in additional warm milk 1 tablespoon at a time.

Plate and garnish

Transfer mashed potatoes to a warmed serving bowl. Dot with an extra small pat of butter if desired and sprinkle with 2 tablespoons chopped fresh chives. Serve immediately.