Delicious doesn't have to be complicated. These Yukon Gold mashed potatoes are simple and delicious and there's nothing complicated about them. This will quickly become your go-to recipe for mashed potatoes.
If you're looking for a failproof recipe, this one is for you!
The best mashed potatoes
I make a lot of mashed potatoes from scratch. They are comfort food for me and go with almost any meat dish. I make several different versions of mashed potatoes because we all need a little variety and even though they are all mashed potatoes, they all are a bit different. This version uses Yukon Gold potatoes.
If you're a mashed potato lover, you'll want to check out these recipes, Red Mashed Potatoes, Cheesy Mashed Potatoes, Twice Baked Mashed Potatoes, Twice Baked Potatoes, and Sweet Potatoes Twice Baked
Mashed potatoes are perfect for holiday dinners or everyday meals. Top with a pat of butter or your favorite brown gravy or homemade white gravy.
Key ingredients for mashed potatoes
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Potatoes - I've used Yukon gold potatoes. Red potatoes will also work.
- Butter - Use salted butter in this recipe.
- Milk - I like to use whole milk, but 2% also works well. You can also use skim milk, but you lose some of the richness in the potatoes.
- Sour Cream - Use regular sour cream, not low-fat or fat-free.
- Fresh Chives - Optional and are only sprinkled on top of the mashed potatoes before serving. You can also serve them on the side and everyone can add their own.
Making Yukon gold mashed potatoes
- Peel and dice potatoes.
- Add to a pot of cool water along with 1 teaspoon of salt. Heat over high heat until water comes to a boil. Reduce heat to medium to maintain a slow boil.
- When potatoes are fork tender, drain water. Let potatoes sit for 1-2 minutes in pot so any excess water can evaporate. The heat from the potatoes will help the excess water evaporate.
- Mash potatoes with a potato masher.
- Place milk and butter in a microwave-proof dish. Heat just until warm.
- Add half of the warm milk and butter to the potatoes. Stir well.
- Add sour cream and the rest of the milk. Stir in salt and pepper.
- Serve warm sprinkled with fresh chives.
Tips for making mashed potatoes
- Try to cut potatoes into consistent-sized pieces. This helps ensure an even cook time.
- Make certain your potatoes are fully cooked. Remove a cube from the boiling water and test to make certain it is cooked all the way through.
- Fully drain all water from potatoes before mashing.
- Don't add all the milk at one time. Add it slowly and continue adding until the desired consistency has been reached. You might not need all the milk.
- Be careful about overmixing! The potatoes will become gummy.
To keep potatoes warm in a crockpot
During the holidays, it's easy to make these potatoes ahead of time and keep warm until dinner is ready. Having one less thing to prepare at the last minute is helpful.
- Prepare mashed potatoes as directed.
- Rub butter on the inside of the crockpot.
- Place hot mashed potatoes inside and add 1-2 tablespoons of butter on the top of the potatoes.
- Place the cover on the crockpot and set it to warm.
Potatoes will stay warm for 2-3 hours. Stir before serving. If potatoes have become dry add a bit more milk and stir well.
Frequently asked questions
Place leftover mashed potatoes in an airtight container and store in the refrigerator for 3-4 days.
Place 1-2 servings in a microwave-safe dish and heat for 1-2 minutes until heated through.
Serving suggestions
Yukon gold mashed potatoes go well with so many dishes. Try them with Lemon Roasted Chicken, Braised Chuck Roast, Osso Bucco, Pan Seared Pork Chops, or Oven Baked Chicken Legs.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious side dishes!
Yukon Gold Mashed Potatoes Recipe
Equipment
- Potato Masher
Ingredients
- 2 pounds Yukon Gold potatoes
- ⅓ cup milk
- 3 tablespoons butter
- ⅓ cup sour cream
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 tablespoon chives (chopped)
Instructions
- Peel and dice potatoes. Add to a pot of cool water along with 1 teaspoon of salt. Heat over high heat until water comes to a boil. Reduce heat to medium to maintain a slow boil.2 pounds Yukon Gold potatoes
- When potatoes are fork tender, drain water. Let potatoes sit for 1-2 minutes in pot so any excess water can evaporate. The heat from the potatoes will help the excess water evaporate.
- Mash potatoes with a potato masher.
- Place milk and butter in a microwave-proof dish. Heat just until warm.3 tablespoons butter, ⅓ cup milk
- Add half of the warm milk and butter to the potatoes. Stir well.
- Add sour cream and the rest of the warmed milk. Stir in salt and pepper.⅓ cup sour cream, ¼ teaspoon salt, ⅛ teaspoon pepper
- Serve warm sprinkled with fresh chives.1 tablespoon chives
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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