Mashed Yukon Gold Potatoes Recipe

Time40m

Serves4

Make Mashed Yukon Gold Potatoes Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Wash, peel, and cut
Scrub the Yukon Gold potatoes under cold running water. If you prefer a slightly rustic texture, leave some peel; otherwise peel completely. Cut potatoes into roughly 1 to 1 1/2-inch even chunks so they cook uniformly.
2
Start in cold water and salt
Place the cut potatoes in a large saucepan or pot and add enough cold water to cover by about 1 inch. Add 1 tablespoon kosher salt to the water. Starting potatoes in cold water ensures even cooking.
3
Boil until tender
Bring the pot to a gentle boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender and break apart easily, about 15–18 minutes depending on piece size. Test with a fork at the 12-minute mark.
4
Drain and steam dry
Drain the potatoes in a colander. Return them to the hot pot off the heat for 1–2 minutes, shaking the pot occasionally to allow excess moisture to evaporate. This step helps keep the mash fluffy rather than watery.

5
Warm dairy and butter
While potatoes cook (or immediately after draining), warm 6 tablespoons unsalted butter, 3/4 cup whole milk, and 1/4 cup heavy cream together in a small saucepan over low heat until the butter melts and the mixture is hot but not boiling. Warming prevents cooling the potatoes and helps them absorb the dairy.
6
Mash potatoes
Return the drained potatoes to the pot or a large mixing bowl. Using a potato masher or ricer, mash the potatoes to your desired texture. For very smooth potatoes, pass through a ricer; for a more rustic texture, use a masher and leave small lumps.
7
Incorporate butter and dairy
Gradually add the warm butter and milk mixture to the mashed potatoes, stirring gently with a wooden spoon or a sturdy spatula until incorporated and creamy. Stop when the desired consistency is reached — you may not need all the dairy mixture or you may choose to add a little more for looser mash.
8
Season and finish
Taste and season with about 1 teaspoon salt and 1 teaspoon freshly ground black pepper (adjust to preference). Fold in 2 tablespoons chopped fresh chives if using. For extra richness, stir in an additional tablespoon of butter on top just before serving.