Yukon Gold Mashed Potatoes Recipe
Make Yukon Gold Mashed 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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Potatoes & Cooking Liquid
Fats & Flavor
Method
Potatoes & Cooking Liquid
- 1
Prepare potatoes
Peel the Yukon Gold potatoes (you may leave a little skin for texture if you prefer). Cut into even 1–1½ inch chunks so they cook uniformly. Rinse briefly to remove excess starch.
- 2
Start cooking
Place the potato chunks in a large pot and add enough cold water to cover by about 1 inch. Add 1 tablespoon kosher salt to the water. Bring to a gentle boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork, about 15–20 minutes depending on chunk size.
- 3
Warm dairy
While the potatoes cook, combine the milk and heavy cream in a small saucepan and warm over low heat until steaming but not boiling, or microwave in a heatproof container until hot. Keeping the dairy warm helps the potatoes absorb it and stay fluffy.
- 4
Fats & Flavor
- 5
Infuse butter (optional garlic)
If using garlic, smash the peeled cloves and gently melt 2 tablespoons of the butter in a small skillet over low heat. Add the garlic and cook very gently for 2–3 minutes until fragrant but not browned. Remove and discard the garlic or leave it in for a mild roasted garlic flavor. If not using garlic, simply melt the butter.
- 6
- 7
Add fats and dairy
Add the remaining 4 tablespoons of butter (cut into pieces), the warmed milk and cream mixture, and the cream cheese (if using) to the hot mashed potatoes. Stir gently with a wooden spoon or flexible spatula until the butter is melted and the mixture is smooth and creamy. Add the garlic-infused butter or plain melted butter and stir to incorporate.
- 8
- 9
Finish and garnish
Transfer mashed potatoes to a warmed serving bowl. Dot the top with a small pat of butter if desired, and sprinkle the chopped fresh chives over the surface. Serve immediately.
