These Yukon Gold mashed potatoes are ultra creamy, easy to make, and incredibly flavorful thanks to the addition of a bulb of oven roasted garlic. Everyone is going to be asking for seconds of these mashed potatoes!
Yukon Gold Mashed Potatoes
These homemade Yukon Gold mashed potatoes are so simple, but they’re truly so flavorful and special. They’ll steal the show at Thanksgiving because they’re buttery, creamy, and packed with flavor. Everyone will be asking what your secret is and what makes these potatoes so incredible.
The secret ingredient is an entire roasted garlic bulb. Roasted garlic is sweet, nutty, mellow, savory, and soft enough to mash right into the potatoes. If you love garlic, don’t be afraid to add a second bulb of roasted garlic into them. You could even add a little sour cream to give it some extra creaminess with a bit of tang.
I don’t normally have leftovers, but when I do I love using them to make crispy mashed potato patties sauteed in butter the next morning for breakfast.
These mashed Yukon Gold potatoes served alongside some boneless prime rib with some creamy horseradish sauce is my perfect Christmas dinner.
Ingredients
Garlic: We’re roasting an entire bulb of garlic in this recipe, and honestly, it’s the thing that sets this mashed potato recipe apart from the others. Roasted garlic is soft, sweet, and has such an incredible savory depth. Since it’s soft after roasting, it mashes into the potatoes perfectly.
Olive Oil: This is used to help the garlic roast, but feel free to swap it for avocado oil if that’s what you keep on hand.
Yukon Gold Potatoes: Yukon Golds make fantastic mashed potatoes. They’re right in the middle of waxy and starchy, so they make mashed potatoes that are incredibly creamy and smooth. Since Yukon Golds are naturally so creamy, they don’t need as much added fat as mashed Russet potatoes do.
Whole Milk: Whole milk makes the mashed potatoes creamy, moist, and smooth. Half and half or heavy cream would make the mashed potatoes even richer.
Butter: Butter is so important in mashed potatoes. It’s what makes them taste rich and decadent.
Salt and Pepper: Salt enhances all of the other flavors in this dish. The slight heat of pepper balances out the rich flavors. Freshly cracked pepper is spicier than ground pepper.
Chives: Chives add a bright pop of color and a mild onion taste. You could also use fresh parsley or thinly sliced green onions.
How To Make Yukon Gold Mashed Potatoes
Roast the Garlic: Remove the papery outer layer from the garlic bulb and slice off the top to expose the cloves. Place it on a sheet of aluminum foil, drizzle with olive oil, and wrap it up. Bake until the cloves are soft and golden, then let it rest in the foil until it’s cool enough to handle. (See the recipe card below for the full printable instructions.)
Prep and Boil the Potatoes: Peel and cut the potatoes, then place them in a large pot. Cover them with cold water by about an inch, then bring it to a boil and cook until fork-tender. Drain through a colander and give them a gentle shake to let the excess steam escape.
Warm the Butter and Milk: In a small saucepan, melt the butter and warm the milk together, stirring until just melted and combined. Reduce the heat to keep it warm, but don’t let it boil.
Mash: Return the drained potatoes to the pot. Squeeze the roasted garlic cloves directly into the pot and use a potato masher to begin mashing them together. Add the warm butter and milk mixture in two rounds, mashing between each, until your desired consistency is reached. Season with salt and pepper to taste.
Serve: Transfer to a serving dish. Top with extra butter, freshly cracked pepper, and fresh chives. Serve, and enjoy! See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Pro Tips
- Roast Your Garlic in Advance: Roasted garlic lasts for about 3-4 days in an airtight container in the fridge. You can definitely do this step in advance to save time when you’re trying to get your dinner on the table. I especially love doing this on big cooking days, like Thanksgiving.
- Let the Steam Escape: Gently shaking the potatoes after you’ve drained them in the colander, and then letting them rest in the colander for a couple of minutes makes a big difference. You’re letting as much steam evaporate as possible, which means the potatoes are getting rid of as much water as possible. This helps you get perfectly creamy mashed potatoes that aren’t too watery.
- Warm Your Dairy: If you add cold butter and milk to hot potatoes the potatoes can become gluey and dense. Warming the dairy first helps it incorporate smoothly and keep the potatoes fluffy.
- Don’t Over Mash: Just mash until smooth (or to your preferred texture if you like them a little lumpy). If you mash the potatoes too much, they’ll release excess starch, which makes the potatoes gluey.
Are Yukon Gold Potatoes Good For Mashing?
Yes! Yukon Golds are amazing potatoes for mashing. They’re actually my favorite potato to make mashed potatoes with. They naturally have a buttery, slightly sweet flavor and a creamy texture that makes mashed potatoes that are so smooth and rich without being starchy or gluey.
Do You Have To Peel Yukon Gold Potatoes For Mashing?
You don’t have to. The skins are light enough that they add a rustic texture without being overwhelming. I normally peel them though, especially for the holidays when I really care about getting the best, creamiest potatoes I can. If you decide to leave the skins on, just make sure you scrub the potatoes well before cooking them.
How Long Do I Boil Yukon Potatoes For Mashed Potatoes?
Once the water is boiling, Yukon Gold potato chunks normally take about 15 to 20 minutes to become fork-tender, but that time changes based on the size of potato chunks you’re cooking. The best way to check whether or not the potatoes are done is to pierce a piece with a fork. It should slide in with no resistance whatsoever.
What Is A Common Mistake When Making Mashed Potatoes?
The most common mistake is over-mashing. When potatoes are mashed too aggressively or for too long, the starch cells burst and release excess starch, which creates a gluey, gummy, almost paste-like texture. Mash only until the potatoes are smooth and stop as soon as you reach your desired consistency.
What Is The Secret To The Best Mashed Potatoes?
My favorite tip is to add your warmed butter and milk in stages while the potatoes are still steaming hot. This allows the fat to fully emulsify into the mashed potatoes to create silky, fluffy, restaurant-quality mashed potatoes.
Storing And Freezing
Let the leftovers cool, then transfer to an airtight container and store in the fridge for up to 3 days or the freezer for up to 2 months. Thaw the mashed potatoes overnight in the refrigerator before reheating. To reheat, heat on the stove over low heat, adding a splash of milk to help loosen the potatoes up. Since these reheat well, they’re a great make ahead dish for the holidays.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Side Dish Recipes
If you like this recipe, be sure to check out all of our other side dishes. Some reader favorites are:
- Twice Baked Mashed Potatoes
- Air Fryer Carrots
- Paula Deen Green Bean Casserole
- Mashed Potatoes without Milk
- Roasted Potatoes and Broccoli
- Jiffy Cornbread with Creamed Corn
BEST Yukon Gold Mashed Potatoes (Extra Creamy Recipe)
Yukon Gold mashed potatoes are ultra creamy, easy to make, and incredibly flavorful thanks to the addition of a bulb of oven roasted garlic.
Ingredients
- 1 garlic bulb (or 1 1/4 teaspoons garlic powder)
- 1 teaspoon olive oil
- 4 pounds Yukon Gold potatoes
- 3/4 cup whole milk
- 1/2 cup butter
- 1 1/2 teaspoons fine sea salt, plus more to taste
- 1 teaspoon ground black pepper, plus more to taste
- Chopped chives, for garnish
Instructions
- Preheat the oven to 400F. Remove the papery layer from the garlic bulb and cut 1/2 inch from the top to expose the garlic cloves. Place the bulb onto a sheet of aluminum foil and drizzle with the olive oil. Wrap the garlic in the foil and place onto a baking sheet. Bake in the preheated oven for 35 minutes. Remove the garlic from the oven and let it rest in the foil until cooled.
- Peel and cut the potatoes into 1-2 inch chunks and place into a large pot. Fill the pot up with enough cold water to cover the potatoes by about an inch.
- Bring the potatoes to a boil over high heat, then lower to medium-high and continue to cook until fork tender (about 15-20 minutes).
- Drain the potatoes using a colander. After the water has drained, gently shake the potatoes around in the colander to let some of the excess steam escape.
- Heat a small saucepan over medium heat, then add the butter and milk. Stir together until the butter has just melted and the milk has warmed. Turn the heat down to low to keep the mixture warm, making sure you do not let the milk boil.
- Return the potatoes to the pot. Pinch the roasted garlic cloves out of the bulb into the potatoes. Use a potato masher to slightly mash the potatoes and garlic together.
- Next, add in half the warmed butter and milk mixture, and slightly mash to incorporate. Add the remaining butter and milk, along with the salt and pepper, and mash until your desired consistency is reached.
- Once the potatoes are mashed, use a silicone spatula to mix together. Transfer to a serving dish. Serve hot with extra butter, freshly cracked pepper, and fresh chives on top.
Nutrition Information:
Serving Size:
1/8Amount Per Serving: Calories: 257Total Fat: 13.1gCarbohydrates: 30.3gFiber: 5.8gSugar: 1.1gProtein: 6.9g
Nutrition information isn't always accurate.
These Yukon Gold mashed potatoes are truly the leveled up version of mashed potatoes. They’re flavorful, fluffy, and so creamy.
