Creamy Yukon Gold Mashed Potatoes are the kind you come back to, night after night. The Yukon Golds give this mash a natural buttery flavor and a smooth, luxurious mouthfeel without needing a ton of extras. It’s straightforward, comforting, and honestly—it just works.

Ingredients for this Creamy Yukon Gold Mashed Potatoes

Here’s everything you’ll need. I like to keep things simple so the potato flavor shines:

2 lb Yukon Gold potatoes, peeled and cut into even chunks
1 cup whole milk
4 tbsp unsalted butter
1/4 cup sour cream or crème fraîche (optional)
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
1 tbsp chopped fresh chives or parsley for garnish (optional)
1 clove garlic, peeled and smashed (optional)

Instructions

Make yourself comfortable—this part is easy. The key is gentle heat and tasting as you go.

Put the peeled and cut potatoes into a large pot and cover them with cold water by about an inch. Starting with cold water helps them cook evenly.
If you like a hint of garlic, toss the smashed clove in now. Bring the pot up to a boil over high heat, then lower to a simmer and cook until a fork slides through the potatoes easily—usually 15 to 20 minutes depending on the size of your chunks.
While the potatoes are cooking, warm the milk and butter together in a small saucepan over low heat until the butter melts. Keep it warm. Hot dairy makes silkier mashed potatoes and helps them stay fluffy rather than gluey.
Drain the potatoes well and return them to the hot pot to let a little steam escape for a minute. Remove the garlic if you used it.
Mash the potatoes using your favorite tool: a traditional masher for a bit of texture, or a ricer/food mill for very smooth results. I often mash by hand—gives a homier feel.
Slowly stir in the warm milk-and-butter mixture, adding just enough to reach the texture you like. If you want really creamy potatoes, add the sour cream or crème fraîche now and stir until incorporated.
Season with kosher salt and freshly ground black pepper. Taste, tweak, taste again. That’s the secret—don’t assume your first try is final.
Serve piping hot, topped with a pat of butter and a sprinkle of chives or parsley if you’re feeling fancy. These mashers pair beautifully with roast chicken, steak, or a rich vegetarian gravy.

Cook and Prep Times

Prep time: 15 minutes (peeling and cutting potatoes)
Cook time: 20 minutes (simmering until tender)
Total time: 35 minutes

Nutritional information

This is a rough estimate per serving (recipe yields about 4 servings):

Calories: 320 kcal
Fat: 16 g (mostly from butter and optional sour cream)
Carbohydrates: 36 g
Protein: 5 g
Sodium: variable depending on added salt

Tip: Using low-fat milk or reducing butter will lower calories and fat, but will change the texture and flavor. For a lighter option, swap half the milk for low-fat milk and cut butter to 2 tablespoons—still good, just less indulgent.

Frequently asked questions

Can I make these mashed potatoes ahead of time?

Yes. You can make them a few hours ahead and keep them warm in a covered dish in a low oven (200°F/95°C). If you need to store them overnight, cool completely, refrigerate in an airtight container, and gently reheat on the stove over low heat while stirring in a splash of milk to loosen them up. A double boiler works well to prevent scorching.

What’s the best way to get super-smooth mashed potatoes?

If you want ultra-smooth, use a potato ricer or food mill while the potatoes are still hot. Avoid overworking them with an electric mixer—especially with waxy potatoes—because that can make the potatoes gluey. Also, warm the milk and butter before adding; cold liquid can cool the potatoes too quickly and affect texture.

Can I use a different type of potato?

You can, but you’ll get different results. Yukon Golds hit a sweet spot: they’re slightly waxy and slightly starchy, which gives a naturally creamy texture without needing tons of butter. Russets are fluffier and absorb more liquid—great for very light mash but you’ll usually need more butter and milk. Waxy potatoes like red potatoes can be firmer and chunkier when mashed. For most home cooks, Yukon Golds are the easiest and tastiest choice.

Final little note: mashed potatoes are forgiving. Taste as you go, don’t rush the cooking, and keep a warm splash of milk nearby for smoothing out texture. If you’re bringing these to a holiday table, make them a little ahead and finish with a knob of butter right before serving—simple, comforting, and always appreciated.

If you want, I can give you variations—roasted garlic mashed potatoes, cheesy scallion mash, or a dairy-free version using olive oil and almond milk. Which one sounds good to you?