Made with creamy Yukon Gold potatoes, a touch of garlic, and a perfect blend of butter, sour cream, and milk, this recipe delivers extra smooth and flavorful mashed potatoes every time.
Recipe Overview
Time: 45 minutes total – 10 minutes to peel and cut, 30 minutes to cook, 5 minutes to mash and mix.
Ingredients: Simple, pantry-friendly staples: Yukon Gold potatoes, sour cream, milk, garlic, butter, salt, pepper, and chives for garnish.
Ease: Great for beginners or busy weeknights when you don't have too much time to make food.
Sound Good? Jump to Recipe ⬇Dinner recipes to make with Yukon Gold Mashed Potatoes: Mini Muffin Tin Meatloaves, Tender Oven Baked BBQ Ribs, Air Fryer BBQ Chicken Thighs.
Ingredients & Substitutions
Yukon Gold potatoes – Creamy and buttery. You can substitute in Russet potatoes for a fluffier texture or red potatoes for a slightly firmer mash.
Milk – Whole milk creates a creamy texture, but you can substitute it with any kind of milk. You can also switch it out for a plant-based milk like almond or oat milk for a dairy-free version.
Sour Cream – Adds a tangy creaminess to the mixture. You can substitute with Greek yogurt for a similar texture or cream cheese for a thicker texture.
Garlic – You can substitute one fresh garlic clove with ¼ teaspoon of garlic powder.
Full ingredient list with quantities in the recipe card below
How to Make Yukon Gold Mashed Potatoes
Step 1 | Prep Yukon Gold Potatoes & Boil
Peel (if you want) and cut potatoes into 1-inch chunks. Cover with cold water, bring to a boil, then simmer for 15-17 minutes until the potatoes are fork-tender. You can then drain the water.
Step 2 | Mix & Mash
Add in butter, milk, sour cream, salt, and pepper to the pot. Mash the mixture until it's smooth. Adjust seasoning to you liking, then garnish with chives.
Tips
Peeling vs. Not Peeling: Yukon Gold potatoes have thin skins. If you prefer super smooth mashed potatoes, peel them before boiling. If you like a more rustic mash, leave the skins on.
Consistency: If the mashed potatoes are too thick, add a splash of milk. If they’re too thin, let them sit for a few minutes. This should add some thickness.
Make It Ahead of Time!
Prep: Make the mashed potatoes in advance.
Store: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Add a splash of milk (this helps restore the creaminess) and warm on the stovetop or microwave.
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Super Creamy Yukon Gold Mashed Potatoes
Ingredients
- 2 pounds Yukon Gold potatoes peeled or unpeeled
- 1 large clove garlic, minced or ¼ teaspoon garlic powder
- 4 tablespoons butter
- ½ cup whole milk or any kind of milk
- ½ cup sour cream
- ½ to 1 teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- chopped chives for garnish
Instructions
- Peel the potatoes or leave the skins on for a more rustic texture. Cut them into 1-inch thick evenly-sized chunks.
- Place the potatoes in a large pot and cover them with cold water. Make sure the water level is about 1 inch above the potatoes.
- Bring the water to a boil over high heat. Reduce to a simmer and cook for 15-17 minutes or until the potatoes can be easily cut through with a knife or fork.
- Carefully drain the potatoes and return them to the hot pot. Using a potato masher, mash the potatoes until smooth.
- Add the butter, milk, sour cream, salt, and pepper. Stir until well combined and creamy.
- Adjust seasoning if needed, adding more salt or pepper to taste. Transfer to a serving dish and garnish with chopped chives.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
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