You've found the best mashed potatoes recipe for anyone looking for an easy foolproof side dish that's full of rich, buttery flavor. Using only a handful of simple ingredients and just 30 minutes, yukon gold mashed potatoes are creamy and perfect to go along with that Sunday roast beef and hold all of your holiday gravy.
This recipe was originally posted in October 2017, but has been recently updated with step by step instructions in post, better photography, and a clearer recipe. Thanks for supporting Sweet Tea + Thyme!
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Randy specifically asked for a simple, homemade mashed potato recipe. One that he could make as a beginner cook this holiday season for Friendsgiving that didn't require fancy cheeses, roasting garlic, or (specifically) 'ingredients that only a food blogger would have'. So Randy, these 'taters are for you!
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Jump to:
- Easy, Creamy Yukon Gold Mashed Potatoes
- Ingredients for these 'taters!
- What to Mash a Potato with
- How to Make the Best Mashed Potatoes with Yukon Golds
- Easy Ways to Jazz Up Your Mashed Potatoes
- Pro Tips
- Storage, Make Ahead and Reheating Instructions
- Equipment I Used
- FAQs
- More Amazing Potato Side Dishes to Try
- Yukon Gold Mashed Potatoes
Easy, Creamy Yukon Gold Mashed Potatoes
These potatoes are simple, yet indulgent and flavorful. I will admit, we food bloggers get real crazy with the fancy ingredients sometimes. I have a mashed potato recipe that literally uses a pound of butter, that is wild (also delicious and holiday ready, but still totally wild!).
But these potatoes are made with just five everyday ingredients that anyone would have in their kitchen: chicken broth, milk, a few tablespoons of butter, an egg, and potatoes. And of course, salt and pep, but those don't count, right?
We're using Yukon Gold potatoes, which have a naturally buttery flavor and creamy texture. They are less starchy than the Russet potato so they absorb less water and have a great texture when mashed, becoming thick and decadent when you add that butter and milk. They're the perfect potato for a beginner cook to use.
Now you might be wondering about that egg, let's talk about it. An egg gives your potatoes more fat and acts as an emulsifier, binding the chicken broth and milk with the butter for super smooth potatoes. No, it won't scramble or make it taste eggy -- the only result you'll see and taste is how creamy it'll make your dish!
Ingredients for these 'taters!
Full ingredients, measurements, and printable instructions are in the recipe card at the bottom of this post.
- Yukon Gold Potatoes - there are many types of gold potatoes, yukon being the most common in the U.S. Look for potatoes that do not have a greenish tint to the skin, aren't soft and wrinkly, and do not have any sprouts or 'eyes'.
- Chicken Broth - forget using salted water, we're boiling the potatoes in chicken broth. Since they're going to end up soaking in some liquid it might as well be flavorful. I use Better than Bouillon base, so I can just add it to the water rather than having to use up all my homemade chicken broth in the freezer.
- Whole Milk - warm milk will give us plenty of creaminess, even if you use a plant based milk. We want it warm so we can keep the temperature of the potatoes warm as well.
- Butter - use unsalted butter. Being able to control the amount of salt will ensure great tasting potatoes!
- One Egg - you can use the whole egg or separate and just use the yolk. Either way you'll end up with it doing what we want it to do: emulsify and add fat.
- Kosher Salt and Black Pepper
- Garnish - this can be whatever you want: butter, some chopped chives, a sprinkling of pepper, I did all three, haha!
What to Mash a Potato with
The choice of tool will get your potatoes to your desired consistency more efficiently! These are the five different tools for mashing potatoes that I think everyone should be aware of and choose which one you like best.
The Potato Masher
The classic (and most affordable) tool. It won't make the smoothest potatoes but it if you're one for that rustic chunky mashed potato vibe, use a potato masher.
The Potato Ricer
This is my favorite for everyday, small batch mashed potatoes. You'll place the potatoes one by one into the chamber and press them through the holes, the results are fluffy potato bits that look like rice!
The Food Mill
Like a bigger ricer! I use this for the holidays to feed more family members. You'll use a crank to press the potatoes through the holes in the bottom, and you can choose how smooth you want your potatoes by the hole sizes.
The Chinois
This is very French, usually to make super smooth potatoes for pommes puree. It's a two parter: run potatoes through the food mill and press them through the chinois for the ultimate in lump-free potatoes, I'm talking KFC-smooth. For the serious 'tater masher.
The Hand Mixer
You can whip up potatoes with a hand mixer but I don't suggest this for any beginner cook. Over whipping the potatoes will cause them to end up with a gluey, pasty consistency. This is only if you know what you're doing.
How to Make the Best Mashed Potatoes with Yukon Golds
Step 1 | Put the prepped potatoes in a large pot filled with cold chicken broth and water. Bring to a boil on high heat for 25-30 minutes, until they are fork tender. When those potatoes are tender and give no resistance to being poked, they are ready to drain.
Step 2 | Mash the potatoes using your choice of masher.
Step 3 | Add the milk and butter to the potatoes.
Step 4 | Stir in the egg. Mix it in really well.
Step 5 | Taste and season with salt and pepper.
Step 6 | Serve your buttery mashed potatoes garnished with more melted butter, some fresh chives, and with a boat of tasty gravy!
Easy Ways to Jazz Up Your Mashed Potatoes
- Garlic - Mixing cloves of roasted garlic into your golden mashed potatoes brings that mellow, nutty, almost sweet flavor right in. It's one of my all-time faves!
- Truffle - now you don't have to buy a whole ball of truffle or anything, but if you want some truffle flavor you'll find truffle pastes or spreads at more high end grocery stores (I find mine at Wegmans) or high-end online retailers like Regalis. These pastes have real truffle in them, unlike the truffle oils.
- Infused Butter - one of my all time favorite and easy twists. I mean you're already melting butter, just add some fresh herbs as it's melting to infuse their flavor. I like sage and rosemary for the fall and holidays, and thyme basically all year round! Melt the butter in a small saucepan over medium low with the herbs until the butter is melted and hot. That's it!
- Caramelized Onions - Stir in sweet, caramelized onions to add a subtle sweetness and an extra layer of texture. Caramelized onions take time, but aren't difficult to make!
- Cheese - mixing in shreds of sharp cheddar, creamy Boursin cheese, mascarpone or cream cheese, parmesan, I mean the list is endless. Use a cheese you like and add it in while the potatoes are nice and hot.
- Dairy - Who says no to more richness in their mashed potatoes? Swap the milk for heavy cream or half and half! Sour cream is also a great, tangy addition here, too.
Pro Tips
- Always start the potatoes in cold water - if you don't, the outside of the potatoes will be cooked while the center will be raw.
- Mashed Red Potatoes - red potatoes can be used for this recipe as well!
- You can leave the skin on yukon gold potatoes, no need to peel unless you want to.
- Cut your potatoes into equal sizes so they are tender at the same time.
- Accidentally overcook your potatoes a bit? I'm talking they're kinda falling apart? After draining, add the potatoes back to the pan and back onto the stove over low heat. Stir them around a bit with a wooden spoon, we're going to steam out some of that liquid before mashing.
Storage, Make Ahead and Reheating Instructions
Store the leftover mashed potatoes in an airtight container in the fridge for up to 3 days.
Make Ahead and Reheating: This recipe can be made two days ahead. Make the potatoes as the recipe states but DO NOT add the egg. When it's time to rewarm and serve, put the mashed potatoes into a baking dish with ¼ cup milk and a pat of butter mixed in, cover with aluminum foil, and bake at 350ºF for about 20-30 minutes, or until completely heated through. Add that egg and stir until it's fully incorporated into the hot potatoes, and serve.
Equipment I Used
- Potato Peeler - if your potatoes have a couple sprouts or you're peeling them, this is needed!
- A Potato Ricer or Food Mill - if you're making a big batch for the holidays, use a food mill. An everyday batch, use a potato ricer.
- A Large Pot
- A Mixing Bowl
FAQs
Yukon Golds do not need to be peeled before boiling. Their skins are so thin that you can even serve mashed potatoes with the skin on.
You'll want about .5 pound of potatoes per person, or 1 medium sized potato per person.
Pasty, gluey mashed potatoes come from overmixing, especially if you're using a very starchy potato like Russets. A potato ricer or food mill along with carefully mixing in the other ingredients will ensure you don't over mix your mashed potatoes.
More Amazing Potato Side Dishes to Try
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Yukon Gold Mashed Potatoes
Equipment
- potato ricer use a food ricer is doubling or tripling
Ingredients
- 6 yukon gold potatoes, medium sized, washed
- 4 cups water
- 4 cups chicken broth, low sodium
- 4 tablespoon unsalted butter, melted
- ¼ cup whole milk, warmed
- 1 large egg
- Kosher salt and freshly cracked black pepper, to taste
- chopped chives, for garnish
Instructions
- In a large pot, pour in chicken broth, add potatoes, and pour in enough water and chicken broth to be about an inch above the potatoes. Bring the pot to a boil over high heat, and boil for 20-30 minutes or until potatoes are fork tender. Once tender, drain the pot.6 yukon gold potatoes, 4 cups water, 4 cups chicken broth
- Use a potato ricer to rice the potatoes into a large bowl, then mix in the butter and milk, stir in well. Add the egg, and stir to incorporate completely.4 tablespoon unsalted butter, ¼ cup whole milk, 1 large egg
- Season well with salt and pepper to taste. Remember it's always easier to add than take away.Kosher salt and freshly cracked black pepper
- Serve hot, garnished with chopped chives.chopped chives
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