Yukon Gold Mashed Potatoes

posted by Megan on Mar 19, 2022 (last updated 10/23/22) 0 comments »

Smooth, buttery and creamy, these Yukon gold mashed potatoes are the perfect side. Serve with braised pot roast, fried chicken or Thanksgiving. They’ll quickly become a crowd favorite!

white bowl of mashed potatoes with melted butter, black pepper and chives

I really really needed a break from developing recipes that were constantly pumpkin. Usually, when I get through 5 tests and STILL don’t have a successful recipe, I need to switch things up. So in the earnest interest of R&D, I got some fresh air, a pumpkin cream cold brew and bought some potatoes.

Did you know I spent years making mashed potatoes with red potatoes? They never tasted bad. But have you ever used Yukon gold potatoes?? If you have, you know what I’m talking about.

Why Yukons?

Russet potatoes are usually used for mashed, because they’re really starchy and that makes them extra smooth. However, the extra starch absorbs any added cream or butter very fast, and that super absorbency waters down the flavor. You’ll have good mashed potatoes, but not great.

While Yukon golds also have quite a bit of starch, their overall flavor is much more earthy and potato-y. They’re also more dense than russets, meaning the final product is more rich and creamy.

Doing the mash

Don’t be the monster when you mash. Whether you use a manual potato masher or a hand mixer, (my favorite) remember to only mash until the potatoes, butter and cream are just combined. As long as the potatoes are cooked through and soft, you shouldn’t need to mash them for a super long time.

Something else to remember when making these Yukon gold mashed potatoes – don’t overcook them. The 2 lbs of potatoes in this recipe should be fork tender within a half hour, but I recommend checking them with a knife or fork after 25 minutes.