These Yukon Gold mashed potatoes are rich, buttery, incredibly creamy, and completely smooth. Using just a few basic ingredients, my method focuses on getting the technique right so you end up with silky potatoes instead of anything watery, lumpy, or gluey. They’re the perfect side dish for everything from holiday feasts to weeknight meals!
Whether I’m making reverse-seared steak, roast chicken, or a Thanksgiving turkey, mashed potatoes are one side I always know I can count on to satisfy everyone. While there are a million ways to make them, from 3-Michelin-star mashed potatoes to creamy mashed potatoes, these Yukon Gold mashed potatoes are what I come back to most often. Thanks to the naturally buttery flavor and creamy texture of the potatoes, the steps are simple. You really don’t have to do much to make them taste incredible!
Ingredients and Notes
See the recipe card below for the complete ingredient list and instructions.
- Yukon Gold Potatoes – Russet potatoes work, but I prefer Yukon Golds. They’re naturally creamy with a slightly buttery flavor, making them one of my favorite varieties for mashed potatoes. They also hold onto enough structure to create a rich mash without being overly fluffy or dry.
- Butter – I recommend using unsalted butter, so you have more control over the flavor. Dice the butter into small cubes so it melts evenly into the hot potatoes.
- Heavy Cream – I use this instead of the whole milk, Greek yogurt, or sour cream found in many recipes. The added fat gives the potatoes their rich flavor and luxurious consistency. Warm the cream before adding it so you don’t cool down the potatoes.
- Kosher Salt – Seasoning the cooking water means you’re seasoning the potatoes from the inside rather than relying entirely on salt added at the end.
- Salt and Pepper – Taste and adjust the seasoning after adding the butter and cream. Mashed potatoes can handle a good amount of salt, so don’t be afraid to taste as you go.
How to Make Creamy Yukon Gold Mashed Potatoes
Nick’s Tips for Success
- Start with cold water. Adding the potatoes to cold water before bringing everything to a simmer helps them cook more evenly. If you drop them straight into boiling water, the outsides can overcook before the centers become tender.
- Cut the potatoes evenly. Keep the pieces roughly the same size so they finish cooking at the same time.
- Use a potato ricer. You can get away with using a hand mixer or potato masher. However, for really smooth mashed potatoes, a ricer is worth it. It breaks down the potatoes evenly without requiring the aggressive mixing that can make potatoes gummy.
- Warm your cream. Adding cold cream lowers the temperature of the potatoes and can make it harder to achieve a smooth, cohesive mash. Heat it gently, but don’t let it boil.
- Don’t overmix. Once the cream goes in, fold just until everything is combined. The more you work cooked potatoes, the more starch they release, which can take your mash from creamy to gluey!
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!
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 (1.9 liter) water
- 3 tablespoon (30 gram) kosher salt
- 1 cup (236 milliliter) heavy cream
- ½ cup (113 gram) 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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These were truly the creamiest mashed potatoes I’ve ever had!