Name: Yukon Gold Mashed Potatoes
Prep time: 5 min
Cook time: 17 min
Total time: 22 min
Yield: 4 servings
Cuisine: American

From the Cook

1/6

Warning0 allergens identified

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Place potatoes and 2 teaspoons of salt into a big pot, cover with cold water and bring to a boil.

Reduce to medium heat and continue to boil for approximately 15-17 minutes or until fork tender.

Heat the milk and butter in a saucepan or in a glass bowl in the microwave until warm and butter is melted.

Mash the potatoes using a ricer, food mill or potato masher in a bowl until smooth.

Add the warm butter/milk mixture and 1/2 tsp salt and stir to combine.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Boil Unpeeled for Maximum Creaminess 🥔
Leave skins on Yukon Golds while boiling to prevent water absorption and excess starchiness, resulting in naturally creamier potatoes that require less butter and milk.
Warm Your Dairy First 🥛
Heat butter and milk together before adding to hot potatoes—this prevents temperature shock and creates an impossibly silky, lump-free texture without overworking the potatoes.
Salt the Cooking Water Generously 🧂
Make your boiling water taste like seawater (salt the potatoes from within) rather than just seasoning at the end; this builds flavor throughout and reduces the need for excess salt afterward.
Fold Don't Mash for Restaurant Quality 🍴
Use a gentle folding motion with a rubber spatula instead of aggressive mashing or food mills to break down potatoes while keeping the creamy texture intact and avoiding gluey, overworked results.
Rice and Dry Before Mashing 🎯
After draining hot potatoes, return them to the warm pot for 30-60 seconds to evaporate excess moisture, then pass through a ricer before folding—this single step transforms good mashed potatoes into silky, restaurant-quality perfection.