Whipped Yukon Gold Mashed Potatoes Recipe

Prepare and boil

Place peeled and cut Yukon Gold potatoes in a large pot and add cold water to cover by about 1 inch (use ~1200 ml). Add 1 tablespoon kosher salt. Bring to a gentle boil over high heat, then reduce to a simmer and cook until potatoes are very tender and easily pierced with a fork, 12–15 minutes depending on chunk size.

While potatoes cook, prepare the cream and garlic (see next section). When potatoes are done, reserve 1/2 cup of the cooking liquid, then drain potatoes well in a colander and return them to the still-warm pot off the heat for 1 minute to let excess moisture evaporate.

Warm cream and melt butter with garlic

In a small saucepan over low heat, combine the light cream and unsalted butter. Add peeled garlic cloves whole. Warm gently until butter is melted and mixture is hot but not boiling, 3–5 minutes, to infuse the garlic flavor. Remove from heat and let sit 5 minutes to further infuse; remove garlic cloves (or mince and mash into the cream if you want a stronger, textured garlic presence).

Taste the warm cream mixture and season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper; adjust later as needed after mixing with potatoes.

Rough mash

Pass the drained, warm potatoes through a ricer or food mill back into the warm pot or into a large mixing bowl for the lightest texture. If you prefer slightly more body, mash with a potato masher until mostly smooth with a few small lumps.

Incorporate cream and butter

With the riced or mashed potatoes warm, slowly pour the warm cream-and-butter mixture into the potatoes while stirring with a sturdy wooden spoon or large spatula. Add reserved potato cooking liquid a tablespoon at a time only if the mash feels too stiff; you likely will use 2–4 tablespoons. Continue mixing until the potatoes are silky and just spreadable — do not overbeat.

Whip for extra silkiness (optional)

For ultra-smooth whipped potatoes, use a stand mixer fitted with the paddle attachment or a hand mixer on low speed and beat just until fluffy, 20–30 seconds. Over-whipping will make potatoes gluey, so stop as soon as they’re light and smooth.

Taste and adjust seasoning with additional salt and pepper if needed. If you removed whole garlic, scoop in the mashed/minced garlic now and stir to combine for pronounced garlic flavor.

Transfer mashed potatoes to a warmed serving bowl. Dot with an extra tablespoon of butter if desired and sprinkle with finely chopped chives and a light grate of nutmeg (optional). Serve immediately.

Leftovers: cool to room temperature, store in an airtight container in the refrigerator up to 3 days. Reheat gently with a splash of cream or reserved cooking liquid over low heat, stirring to restore creaminess.