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Yukon Gold Mashed Potatoes

There is nothing I love more than a big pot of yukon gold mashed potatoes.

These babes are laced with butter, are creamy as ever and are fuss-free.

There is no peeling involved, so you’ll have the best mashed potatoes in no-time!

Rustic Yukon Mashed Potatoes in a white bowl

How to make yukon gold mashed potatoes

  • Yukon gold potatoes: Arguably the best potato out there (although, they’re all pretty stellar).
    • You don’t need to peel them, just give them a wash, chop them into cubes and boil them until they’re tender.
    • The skins add a lovely rustic element to mashed potatoes (plus, it’s less labor-intensive).
  • Milk: Use whatever your favorite milk is – I like to use 2%.
  • Butter: You’ll want to mix some in to the hot mashed potatoes and then add some on the top when you serve them.
    • You can’t skip this step!
  • Cream cheese or sour cream: This is an optional ingredient, but a few tablespoons of either will provide a rich creaminess to the mashed potatoes that is out of this world.
  • Chives: A fresh, herbacious green that is sorta oniony and totally delicious.
    • This is also optional, but I think it’s the perfect garnish for the perfect side dish.
Potatoes boiling in a pot

Step-by-Step Instructions

  1. Bring a large pot of water to a boil.
  2. Place the potatoes in the boiling water and cook 10-12 minutes or until fork tender. Drain.
  3. To the pot, add the milk, butter, cream cheese or sour cream (if using), salt and black pepper.
  4. Use a hand mixer to mash the potatoes, starting at low speed and increasing to medium-high speed, scraping the sides as necessary until the potatoes are creamy and mashed.
  5. Taste and adjust seasoning, if necessary.
  6. Spoon the mashed potatoes into a serving dish and top with melted butter and chives (if using).
Mashed potatoes in a white bowl

Recipe Substitutions and Alterations

  • Instead of yukon golds: If you’re going to leave the peel on, go for red or white potatoes instead. If you plan to peel them, you can use russets.
  • Instead of cream cheese or sour cream: Try tangy plain greek yogurt.
  • Instead of chives: Try chopped fresh parsley.

Nutrition Considerations

  • To make this gluten free: This recipe is gluten free.
  • To make this dairy free: Use dairy free milk. Skip the cream cheese or sour cream.
  • To make this vegetarian: This recipe is vegetarian.
  • To make this nut free: This recipe is nut free.
Mashed potatoes in a white bowl

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Rustic Yukon Mashed Potatoes

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5 from 1 review

Easy no peel buttery mashed potatoes made with Yukon golds.

  • Author: Julie Andrews
  • Prep Time: 15 mins
  • Cook Time: 10-12 mins
  • Total Time: 25-27 mins
  • Yield: Serves 8
  • Category: Side Dish, Holiday
  • Method: Stove-Top
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 3 pounds Yukon gold potatoes, skins on, quartered
  • 1 ½ cups milk
  • 6 tablespoons butter
  • 4-ounces low fat cream cheese or sour cream (optional)
  • 1 ½ teaspoons coarse salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons melted butter (optional)
  • 3 chives, chopped (optional)

Instructions

  1. Bring a large pot of water to a boil. Place the potatoes in the boiling water and cook 10-12 minutes or until fork tender. Drain.
  2. To the pot, add the milk, butter, cream cheese or sour cream (if using), salt and black pepper. Use a hand mixer to mash the potatoes, starting at low speed and increasing to medium-high speed, scraping the sides as necessary until the potatoes are creamy and mashed. Taste and adjust seasoning, if necessary.
  3. Spoon the mashed potatoes into a serving dish and top with melted butter and chives (if using).

Notes

Prep Tip: Skip the peeling! It’ll save you time and add a rustic touch to mashed potatoes. But if you do prefer them peeled, go ahead and peel them and continue on with the recipe as-is.

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 222
  • Sugar: 3g
  • Sodium: 337mg
  • Fat: 9g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 25mg

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4 Comments

  1. Crème fresh or marscapone are good alternatives to spur or cream chz which gives the end result a richer and sharper finish.

  2. This recipe is top notch, I use heavy cream with just a splash of milk and I add extra sharp cheddar and bacon. My whole family loves it!

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