Creamy Yukon Gold Mashed Potatoes Recipe
These are my go-to mashed potatoes when I want them extra smooth, rich, and creamy. Yukon Gold potatoes already have a naturally buttery flavor, but the real difference comes down to technique. I rinse away the excess starch, dry the potatoes after cooking, pass them through a ricer, and work in the butter before folding in warm cream. The result is silky mashed potatoes without a hint of gumminess!
Servings: 4 servings
Equipment
- 1 Vegetable Peeler
- 1 Large Saucepan
- 1 Small Saucepan
- 1 Colander
- 1 Potato Ricer
- 1 Silicone Spatula
Ingredients
- 4 large Yukon Gold potato (~2 pound / 900 gram)
- 2 quart water
- 3 tablespoon kosher salt
- 1 cup heavy cream
- ½ cup unsalted butter diced, plus more for serving
- kosher salt to taste
- black pepper freshly ground, to taste
Instructions
- Peel the potatoes and cut them into one-inch (two and a half-centimeter) pieces. Transfer the potatoes to a colander and rinse under cold running water until the water runs clear.4 large Yukon Gold potato (~2 pound / 900 gram)
- Transfer the potatoes to a large saucepan and add two quarts (1.9 liters) of water. Add three tablespoons (30 grams) of kosher salt. Bring to a gentle simmer and cook for about 15-20 minutes, or until a paring knife slides into the potatoes with little resistance.2 quart water, 3 tablespoon kosher salt
- Drain the potatoes thoroughly in a colander, then return them to the saucepan. Place the saucepan over low heat for about 30 seconds to cook off any excess moisture.
- Meanwhile, add the heavy cream to a small saucepan and warm it gently over low heat. Do not allow it to boil.1 cup heavy cream
- Pass the hot potatoes through a potato ricer into a clean saucepan.
- Add the diced butter to the riced potatoes. Using a silicone spatula, gently work the butter into the potatoes until fully incorporated.½ cup unsalted butter
- Gradually fold the warm cream into the potatoes until smooth and creamy. Season with additional salt and freshly ground black pepper to taste.kosher salt, black pepper
- Transfer the mashed potatoes to a serving dish. Top with additional diced butter, if desired, and serve immediately.
Video
Notes
*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.
Storage:
- Store: Allow leftover mashed potatoes to cool completely, then transfer them to an airtight container and refrigerate for up to three to four days.
- Freeze: To freeze, transfer the cooled mashed potatoes to a freezer-safe container and freeze for up to two months. Thaw overnight in the refrigerator before reheating.
- Serve: Reheat the mashed potatoes in a saucepan over low heat, stirring gently until warmed through. Add a splash of heavy cream or milk and a little extra butter as needed to restore their smooth, creamy consistency. Individual portions can also be reheated in the microwave, stirring occasionally.
- Store: Allow leftover mashed potatoes to cool completely, then transfer them to an airtight container and refrigerate for up to three to four days.
- Freeze: To freeze, transfer the cooled mashed potatoes to a freezer-safe container and freeze for up to two months. Thaw overnight in the refrigerator before reheating.
- Serve: Reheat the mashed potatoes in a saucepan over low heat, stirring gently until warmed through. Add a splash of heavy cream or milk and a little extra butter as needed to restore their smooth, creamy consistency. Individual portions can also be reheated in the microwave, stirring occasionally.
Nutrition
Serving: 1serving | Calories: 537kcal | Carbohydrates: 31g | Protein: 5g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 5285mg | Potassium: 780mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1587IU | Vitamin C: 34mg | Calcium: 84mg | Iron: 1mg