The Ultimate Creamy Yukon Gold Mashed Potatoes: Your Go-To Holiday Side Dish
There’s something inherently comforting and festive about a perfectly prepared batch of mashed potatoes. When it comes to holiday meals and cherished family gatherings, classic recipes often hold a special place. These Yukon Gold Mashed Potatoes are more than just a side dish; they’re a celebration of simple, wholesome ingredients transformed into a luxurious, creamy, and undeniably delicious staple. Made with rich heavy cream and unsalted butter, and elegantly garnished with fresh chives, this recipe promises a side that will steal the show every time.
For years, a version of these incredibly creamy and buttery mashed potatoes has been a non-negotiable presence at our Thanksgiving table, often alongside delights like these Roasted Brussels Sprouts and Butternut Squash. The enduring appeal of this mashed potato recipe lies in its sheer versatility. It’s a side dish that truly pairs well with everything, from succulent holiday roasts and slow-braised meats to hearty stews and any dish generously sauced with a rich gravy.
If you’re searching for a consistently reliable and utterly delicious mashed potato recipe to elevate your holiday cooking, look no further. This recipe is your secret weapon. I’ve distilled my best mashed potato secrets into simple steps, along with comprehensive reheating instructions, ensuring your holiday hosting and entertaining is as seamless and stress-free as possible.
Why Yukon Gold Potatoes Reign Supreme for Mashing
Choosing the right potato is the first critical step to achieving mashed potato perfection, and for me, Yukon Golds are the undisputed champions. While Russets are a common choice, Yukon Golds offer a superior experience that will likely convert you once you try them.
Yukon Gold Potatoes vs. Russet Potatoes: The Definitive Choice
Yukon Gold potatoes, a beautiful variety of yellow-fleshed potatoes, boast a medium starch level. This characteristic is key to their success in mashing. Unlike high-starch Russets, which can sometimes result in a dry or gummy texture if over-mashed, Yukon Golds break down into a wonderfully smooth, creamy consistency without becoming gluey. Their natural buttery flavor and appealing golden-yellow hue further elevate the final dish, giving it a rich appearance and taste that Russets simply can’t match.
While Yukon Golds might be slightly pricier and require a touch longer to cook than their Russet counterparts, the investment in flavor and texture is unequivocally worth it. I typically prefer to peel them for the silkiest mash, but for those who appreciate a rustic touch and added nutrients, Yukon Golds can also be mashed with their skins on for extra flavor and texture. If your mashed potato repertoire has been limited to Russets, I wholeheartedly encourage you to try Yukon Golds. I have a strong feeling you won’t want to go back!
Essential Ingredients for Perfection
This recipe focuses on quality ingredients to achieve an unforgettable flavor and texture. You’ll only need a few basics, but their impact is immense:
- Yukon Gold Potatoes: The star of our show, providing that signature creamy texture and rich, buttery flavor.
- Heavy Cream: This is where the magic happens! Heavy cream contributes to the incredibly smooth, luxurious mouthfeel that defines truly decadent mashed potatoes.
- Unsalted Butter (or Cultured Butter): Butter is non-negotiable. Unsalted butter allows you to control the seasoning, and for an extra layer of gourmet flavor, I highly recommend trying cultured butter – it’s truly fantastic!
- Salt and Freshly Ground Pepper: Proper seasoning is vital. Don’t be shy with the salt in the cooking water and when seasoning the final mash. Freshly ground black pepper adds a subtle warmth and aroma.
- Fresh Chives (Optional Garnish): These delicate green herbs add a beautiful pop of color and a mild oniony freshness, perfectly complementing the richness of the potatoes.
Optional Flavor Boosters and Variations
If you enjoy a bit of tang in your mashed potatoes, consider adding a spoonful of crème fraîche, sour cream, or a splash of buttermilk. These additions introduce a delightful zesty note that balances the richness of the cream and butter. Feel free to experiment and make this recipe truly your own!
Garlic Mashed Potatoes Variation: For garlic lovers, there are several ways to infuse your mash with aromatic garlic flavor. You can add 1-2 peeled garlic cloves directly to the cooking water with the potatoes. For a deeper, sweeter garlic flavor, incorporate a spoonful of garlic confit or roasted garlic cloves at the mashing stage. Or, for an irresistible crunchy garnish, top your potatoes with homemade garlic chips. The possibilities are endless!
Step-by-Step: Crafting Your Dream Mashed Potatoes
Achieving perfectly smooth and fluffy mashed potatoes is easier than you think. Follow these steps for an irresistible side dish:
- Prepare the Potatoes: Begin by peeling the Yukon Gold potatoes. Then, cut them into uniform quarters. This ensures even cooking, preventing some pieces from becoming mushy while others remain undercooked. If your potatoes vary significantly in size, adjust cuts so all pieces are roughly the same, aiming for a 1.5-2 inch size. Transfer the cut potatoes to a large pot and cover them generously with cold, salted water. Salting the water early seasons the potatoes from the inside out.
- Boil to Tenderness: Cover the pot and bring the water to a rolling boil over high heat. Once boiling, reduce the heat to a steady simmer. Continue simmering until the potatoes are incredibly tender and can be easily pierced with a knife or fork, almost slipping off the utensil without resistance. This usually takes about 20-25 minutes, but cooking time can vary based on potato size. Be patient; undercooked potatoes will result in a lumpy mash.
- Warm the Dairy: While the potatoes cook, prepare your rich creamy mixture. In a small saucepan, combine the heavy cream and unsalted butter. Place it over low heat, allowing the butter to melt completely and the mixture to become warm but not boiling. This is a crucial step! Heating the cream and butter beforehand ensures they are readily absorbed by the hot potatoes, creating a smoother texture and keeping your mashed potatoes warm for serving.
- Drain and Rice (or Mash): Once the potatoes are perfectly tender, drain them thoroughly in a colander. For the absolute fluffiest, smoothest mashed potatoes, I highly recommend using a potato ricer. Rice the drained potatoes in batches directly into the empty, warmed cooking pot. If you don’t have a ricer, transfer the drained potatoes back to the pot, add the warm cream and butter mixture, and mash with a traditional masher, being careful not to overwork them.
- Combine and Season: Pour the warm cream and butter mixture over the riced (or mashed) potatoes. If you’re incorporating crème fraîche or sour cream for a tangy twist, add it now. Season generously with a pinch of kosher salt and freshly ground black pepper. Gently fold all the ingredients together using a spoon or spatula, being careful not to overmix, which can activate starches and lead to gluey potatoes. Taste and adjust seasoning as needed – don’t be afraid to add more salt or pepper to achieve your desired flavor profile. For a looser consistency, a splash of additional warm cream or whole milk can be folded in.
- Serve with Style: Transfer the creamy mashed potatoes to a warmed serving dish. Use the back of a large spoon to create inviting swoops and textures on the surface. Dot with a few extra slices of unsalted butter, which will melt beautifully, and finish with a sprinkle of finely chopped fresh chives for a vibrant garnish and herbaceous note. Serve immediately and watch them disappear!
The Magic of a Potato Ricer: For Unbeatable Texture
A potato ricer is truly one of my most treasured kitchen tools, especially when it comes to making mashed potatoes. It’s the secret weapon for achieving an unbelievably fluffy, smooth, and lump-free texture. But why does it work so well?
A potato ricer works by forcing cooked potatoes through small holes, separating the starch cells without tearing them. This gentle process prevents the over-activation of starch, which is the culprit behind gluey, pasty mashed potatoes. Instead, you get a delicate, uniform texture that’s light as air and incredibly creamy when combined with warm dairy.
No Ricer? No Problem! Alternatives for Smooth Mashed Potatoes
While a ricer is highly recommended for its superior results, you certainly don’t need one to make delicious Yukon Gold mashed potatoes. You can achieve excellent results with a traditional potato masher. The key is to avoid over-mashing. Mash just enough to break down the potatoes and incorporate the liquids, then stop. You can also use a sturdy fork or even pass them through a food mill for a similar effect to ricing. Remember, the goal is to break down the potatoes without making them gummy.
Beyond mashed potatoes, a ricer is also a versatile tool for other culinary tasks, such as making homemade potato gnocchi or pressing excess water from cooked greens. If you’re looking to invest, I personally recommend the OXO Potato Ricer or the Chef’N Potato Ricer for their durability and ease of use.
Mastering Make-Ahead & Reheating for Stress-Free Entertaining
Mashed potatoes are wonderfully forgiving, making them one of the easiest side dishes to prepare in advance – a huge bonus for busy holiday cooking!
How to Make Mashed Potatoes Ahead of Time: Prep Like a Pro
You can prepare these delicious Yukon Gold mashed potatoes from start to finish up to 3 to 4 days before you plan to serve them. Once cooled, simply transfer them to an airtight container or a large Ziploc bag (ensuring you press out as much air as possible) and store them in the refrigerator. Preparing them in advance frees up valuable time and oven space on the day of your event, allowing you to focus on other dishes or simply enjoy your guests.
How to Reheat Mashed Potatoes: Keep Them Hot and Delicious
While mashed potatoes can be held warm for several hours, remember that they are dense and thick, so reheating them directly from the refrigerator will take longer. Factor this into your cooking timeline. Here are several effective methods to reheat your mashed potatoes, ensuring they taste just as good as fresh:
- Oven: This method is excellent for larger quantities. Transfer the cold mashed potatoes to an oven-safe casserole dish. To keep them moist, top with a few dots of unsalted butter and cover with a layer of parchment paper directly on the surface, then cover tightly with aluminum foil. Bake in a preheated 350°F (175°C) oven until heated through, typically 30-45 minutes depending on the volume. For extra creaminess, stir in a small splash of warm cream or milk before serving.
- Microwave: When oven space is scarce or time is short, the microwave is your best friend. It’s quick and, truthfully, doesn’t diminish the quality of these potatoes! Transfer your desired portion of mashed potatoes to a microwave-safe serving dish. Microwave in 1 to 2-minute intervals, stirring gently and thoroughly between each interval, until evenly heated through. To compensate for any moisture loss, stir in a splash of heavy cream or whole milk just before serving.
- Sous Vide: For the ultimate control and consistency, sous vide is a fantastic option. Place your cold (or freshly cooked, for holding) mashed potatoes into a sous vide pouch. Set your circulator to 150°F (65°C) and cook until heated through (this can take 30-60 minutes for cold potatoes, or you can hold them warm for hours without any loss of quality).
- Stove Top: For a quick and easy stovetop reheat, warm 1 cup (240 mL) of whole milk (or cream for extra richness) in a large saucepan over medium-low heat until it just begins to simmer. Add the cold mashed potatoes to the milk, stirring them gently into the liquid. Continue cooking and stirring until the potatoes are heated through and creamy. Add more milk or cream if you prefer a thinner consistency. Taste and adjust seasoning with salt and pepper as needed.
- Slow Cooker: While I haven’t personally tested this method with this specific recipe, many cooks successfully transfer freshly cooked, warm mashed potatoes to a slow cooker or Crock-Pot. Set it to the lowest “warm” setting. This is a great way to keep mashed potatoes hot and ready for serving for several hours without drying them out. You might want to add a splash of milk or cream and stir occasionally if holding for an extended period.
Classic Yukon Gold Mashed Potatoes
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Equipment
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OXO Good Grips Potato Ricer
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OXO Good Grips Potato Masher
Ingredients
Yukon Gold Mashed Potatoes:
- 3½ lbs (1.6 kg) Yukon Gold potatoes peeled
- kosher salt
- ¾ cup (180 mL) heavy cream
- 6 tablespoons (85 g) unsalted butter or cultured butter plus more for serving
- ¼ cup (2 oz; 60 g) creme fraiche or sour cream optional
- freshly ground black pepper
For Garnishing:
- fresh chives finely sliced
Instructions
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Peel the potatoes and cut into quarters. Transfer the potatoes to a large pot and cover generously with cold, salted water. Tips for Success: If using large Yukon gold potatoes, I like to cut them into quarters for faster cooking. If the potatoes are smaller or various sizes, keep the potato pieces close in size to ensure even cooking. Some potatoes may only need to be cut in half, etc.
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Cover the pot and bring the water a boil. Reduce the heat to a steady simmer. Continue simmering the potatoes until they can be easily pierced with a knife or fork. They should slip off a knife. If you meet any resistance, continue cooking and check back in a few minutes.
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Meanwhile, place the cream and unsalted butter in a small saucepan. Place over low heat until the butter has melted and the mixture is warm.
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Drain the potatoes (note: you can simultaneously warm your serving dish by placing it directly underneath your colander – allowing the cooking water to heat it thoroughly. Just remember to dry it well before using!). Rice the drained potatoes in batches into the empty warm cooking pot. If using a traditional masher: transfer the drained potatoes to the pot, add the cream and butter, and mash.
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Pour the warm cream and butter mixture over the riced potatoes. Add the creme fraiche or sour cream (if using) and a generous pinch of kosher salt and freshly ground black pepper. Fold together gently without over mixing. If you prefer a looser texture, add an additional splash of cream or whole milk. Season the potatoes to taste with salt and pepper. If preparing these mashed potatoes in advance, refer to the reheating instructions in the notes below.
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Transfer the mashed potatoes to a warmed serving dish, smoothing and creating swoops with the back of a large spoon. Top with a few slices of unsalted butter and garnish with chopped chives. Serve immediately.°
How to Prep and Reheat Mashed Potatoes:
- These potatoes can be prepared start to finish up to 3 to 4 days prior to serving and stored in an airtight container (or Ziploc bag, with the air squeezed out) in the fridge. Mashed potatoes can be held warm for several hours after cooking, but take much longer to come to temperature if reheated cold from the fridge, as they are naturally dense and thick. Keep this in mind when preparing your timeline and choosing the reheating method below.
- Oven: Place the mashed potatoes in an oven-safe casserole dish. Top with a several dots of unsalted butter and a layer of parchment paper. Cover tightly in foil. Place in a 350°F (175°C) oven and cook until heated through. If desired, fold in a small splash of cream before serving.
- Microwave: If you’re short on oven space or time, this is one of the easiest and fastest ways to reheat mashed potatoes (and truthfully, I resort to this method often because it doesn’t impact the potatoes one bit!). Transfer mashed potatoes to a microwave-safe serving dish and microwave in 1 to 2 minute intervals, stirring gently in between, until heated through. If using this method, I like to stir in a touch more heavy cream or whole milk just before serving to make up for any lost moisture.
- Sous Vide: Place cold or just cooked mashed potatoes in a sous vide pouch. Set the circulator to 150°F degrees and cook until heated through (or hold warm for hours).
- Stove Top: Heat 1 cup (240 mL) of whole milk in a large saucepan and bring to a simmer. Lower the heat and add the mashed potatoes, stirring them into the milk, and cook until heated through. Add additional milk or cream if needed.
- Slow Cooker: While I haven’t tested this particular method with this recipe, many people have success transferring just cooked mashed potatoes to their slow cooker and holding them warm over the lowest setting for several hours.