When I crave the perfect side dish, my go-to is a batch of creamy Yukon Gold Mashed Potatoes. They’re rich and smooth and come together in about 30 minutes from start to finish. These mashed potatoes are buttery, garlicky, and incredibly fluffy—just what you need for the ultimate comfort food.
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The secret to their fantastic creaminess? A blend of yogurt and milk makes them extra rich without feeling too heavy. If you're looking for a quick, delicious addition to your meal, these Yukon Gold mashed potatoes won’t disappoint!
I get tons of compliments on these easy mashed potatoes during the holidays. There’s nothing better than a fluffy, creamy mash alongside roasted meats and other delicious holiday sides. I’ve got a couple of variations of mashed potatoes to try, including savory sweet mashed potatoes and skin-on instant pot mash. I’ve made them all during the holidays, and they’ve been a hit!
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Why You'll Love this Recipe
- Creamy and rich. The creamiest mashed potatoes are made using a mixture of yogurt, milk, and butter.
- Perfect all year round. A simple creamy mash to make all year round, not just for holidays.
- 30-minute recipe. A quick side dish recipe for any meal.
Ingredients
- Yukon gold potatoes. These potatoes have more moisture, a buttery flavor, and are medium-starchy, making them perfect for a creamy mash.
- Unsalted butter. I use Kerrygold or any European butter, and I like it unsalted because I add salt later. Butter gives these mashed potatoes that rich flavor.
- Whole milk. Whole milk adds richness and creaminess to the mashed potatoes without making them too heavy. You can use heavy cream or your favorite dairy-free milk.
- Greek yogurt. Greek yogurt brings a creamy, tangy richness to the mashed potatoes that elevate their flavor and texture. You can also use sour cream or a dairy-free yogurt alternative.
- Garlic cloves. I prefer using fresh garlic because it adds a savory flavor that complements the creamy richness of the other ingredients. You can use garlic granules instead.
- Fresh herbs. I usually use fresh thyme or chives, but any leafy herb is delicious. Fresh rosemary is excellent for cold weather months.
See the recipe card below for the remaining ingredients and quantities.
Instructions
- Peel and cut 5 pounds of Yukon gold potatoes into 2-inch pieces. Add the potatoes to a large pot and cover with water, making sure there’s 1 inch of water above the potatoes. Add a large pinch of salt to the pot. Cover and heat over medium-high heat for 25 minutes. Use a fork to check tenderness.
- In a separate small saucepan, heat butter over medium heat. Add in garlic cloves and cook for 2 minutes. Pour in milk, mix to combine, and bring to a simmer. Once simmering, turn off the heat.
- Drain the potatoes and add the buttery milk mixture, yogurt, salt, and black pepper to the potato pot.
- Mash using a potato masher until the potatoes are creamy and soft. Serve with a sprinkle of fresh herbs, and enjoy!
Recipe FAQs
Yes! I use this trick when I have a lot of food to prepare and only a little time or space to do it. Follow the instructions to cook the potatoes and milk mixture. Mash and add half of the milk mixture to the potatoes, allow to cool and store in an airtight container in the fridge. The next day, add the mashed potatoes back to the pot and reheat on medium heat. Reheat the other half of the milk mixture and add it to the potatoes. Mix until creamy and serve!
Yes, you can use other potato types, but the textures will differ. Yukon golds and red potatoes are my favorite to mash as they’re both low in starch and creamy in texture. Russet potatoes are also okay to use, but they are drier and will need more milk in the mixture.
Don’t worry. You can still get the desired creamy mashed potatoes without a potato masher. I’ve used a large fork– though tedious. I’ve also used an immersion blender, hand mixer and stand mixer. Use what you have!
Sarah's Top Tips
- Start with cold water. Place your potatoes in cold water before bringing it to a boil. This helps them cook evenly and prevents the outside from getting mushy while the inside is still firm.
- Salt the water generously. Potatoes absorb water as they cook, so salting the water well is key for seasoning them from the inside out.
- Don’t overcook the potatoes. Boil them just until fork-tender, around 20 minutes. Overcooking can make them waterlogged, which will affect the texture.
Serving
One of my favorite meals is to serve these Yukon gold mashed potatoes with is my Dutch oven pot roast; it’s so comforting. These classic mashed potatoes are also perfect for the holiday table alongside roasted turkey, easy glazed ham, classic baked mac & cheese, parmesan roasted carrots and bacon brussels sprouts.
For a delicious, zesty twist, try serving them alongside my Chicken Piccata Meatballs. The bright lemon-caper sauce complements the rich, buttery potatoes perfectly!
Storage & Reheating
Store leftover mashed potatoes in an airtight container in the fridge, where they’ll stay fresh for 3 to 5 days.
For longer storage, you can freeze the potatoes for up to 3 months. Let them cool completely before transferring to a freezer-safe container or plastic bag. When you're ready to use them, thaw the potatoes in the fridge overnight.
To reheat, warm them up in the microwave or on the stovetop for a few minutes, stirring occasionally. If they’ve thickened, simply add a splash of milk or water to reach your desired consistency.
More Side Dishes to Try
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Recipe
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Yukon Gold Mashed Potatoes
See the full post for extra tips and photos
Ingredients
- 5 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
- Water
- 1 teaspoon Kosher salt
- 4 tablespoons unsalted butter
- 2-3 garlic cloves, minced
- 1 cup whole milk
- 1 cup Greek yogurt or sour cream
- Salt and pepper to taste
- Fresh herbs for garnish, thyme, chives, parsley (optional)
Instructions
- Add the cut potatoes to a large pot or Dutch oven and cover with water. Season with Kosher salt.
- Place the pot on the stove and let the potatoes boil over medium-high heat until tender, about 25 minutes.
- While potatoes are cooking, heat the butter in a small saucepan over medium heat. Add minced garlic and cook for 2 minutes, then pour in the milk. Bring to a low simmer then turn off heat.
- Drain the water from the pot.
- Add all of the ingredients to the pot with the potatoes and mash until creamy and very soft.
- Serve and enjoy.
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Sarah's Tips
- Start with cold water. Place your potatoes in cold water before bringing it to a boil. This helps them cook evenly and prevents the outside from getting mushy while the inside is still firm.
- Salt the water generously. Potatoes absorb water as they cook, so salting the water well is key for seasoning them from the inside out.
- Don’t overcook the potatoes. Boil them just until fork-tender, around 20 minutes. Overcooking can make them waterlogged, which will affect the texture.
- Store leftover mashed potatoes in an airtight container in the fridge, where they’ll stay fresh for 3 to 5 days.
- For longer storage, you can freeze the potatoes for up to 3 months. Let them cool completely before transferring to a freezer-safe container or plastic bag. When you're ready to use them, thaw the potatoes in the fridge overnight.
- To reheat, warm them up in the microwave or on the stovetop for a few minutes, stirring occasionally. If they’ve thickened, simply add a splash of milk or water to reach your desired consistency.
KITCHEN TOOLS NEEDED
- Large pot or Dutch oven
- Potato Masher
Kayla says
Made these for Christmas Eve dinner and they were some of the best mashed potatoes I’ve ever had!