Yukon Gold Mashed Potato Recipe

Prepare potatoes

Peel the Yukon Gold potatoes (you may leave a little skin for texture if you prefer). Cut potatoes into even 1½–2-inch chunks so they cook uniformly.

Start in cold water

Place the potato chunks in a large pot and add the cold water to cover by about 1 inch. Add 1 tablespoon kosher salt to the water.

Cook until tender

Bring to a gentle boil over high heat, then reduce to a simmer. Cook for 12–18 minutes until potatoes are very tender when pierced with a fork (a fork should slide through easily).

Drain and steam-dry

Drain the potatoes in a colander. Return them to the hot pot off the heat and let them sit, uncovered, for 1–2 minutes to allow excess moisture to evaporate (this helps avoid watery mashed potatoes).

Warm dairy

While the potatoes cook, combine the milk, cream (if using), and butter in a small saucepan and warm over low heat until the butter is melted and the mixture is hot but not boiling. Warming ensures the potatoes stay hot and absorb liquid evenly.

Mash potatoes

Return the drained potatoes to the pot or a large bowl. For the fluffiest texture use a ricer or food mill and press the potatoes into the bowl. If you prefer a more rustic mash, use a potato masher and mash until just smooth—avoid overworking to prevent gluey texture.

Incorporate dairy and seasoning

Gradually add the warmed milk-butter mixture to the mashed potatoes, stirring with a stiff spatula or wooden spoon until you reach the desired consistency. Fold in the sour cream. Taste and season with salt (start with 1 teaspoon) and freshly ground black pepper, adding more as needed.

Adjust texture and finish

If the potatoes are too thick, add additional warmed milk or cream 1 tablespoon at a time until you reach a creamy consistency. If too thin, simmer mashed potatoes gently (over the lowest heat) while stirring to reduce moisture slightly.

Garnish and serve

Transfer mashed potatoes to a warm serving bowl. Dot with an extra tablespoon of butter if desired and sprinkle with chopped chives. Serve immediately.