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Creamy Yukon Gold Mashed Potatoes Recipe

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Creamy and flavorful Yukon Gold Mashed Potatoes, steamed to perfection then blended with a warm garlic-infused milk and cream mixture and rich unsalted butter for a smooth, comforting side dish. Ready in 50 minutes and perfect for any meal.

Ingredients

Potatoes

  • 3 pounds (1360 grams) Yukon Gold potatoes

Dairy & Butter

  • 3/4 cup (175 ml) whole milk
  • 3/4 cup (175 ml) heavy cream
  • 3/4 cup (168 grams) unsalted butter

Seasonings

  • 5 garlic cloves (minced)
  • 1 1/2 teaspoons salt (plus additional to taste)

Instructions

  1. Prepare the potatoes: Wash and peel the Yukon Gold potatoes and cut them into 1-inch chunks. Place the potato chunks in a colander and rinse them well under cold water to remove excess starch.
  2. Set up steaming: Place a steaming basket inside a large pot with an inch of water underneath. Bring the water to a boil. Add the potato chunks to the steaming basket and cover the pot with a lid.
  3. Steam the potatoes: Reduce heat to medium and steam the potatoes for 20–30 minutes, or until they are tender and can be easily pierced with a fork.
  4. Prepare the milk mixture: While the potatoes steam, combine the whole milk, heavy cream, minced garlic, and 1 1/2 teaspoons salt in a small saucepan. Warm over low heat until the mixture is hot and the salt dissolves, then turn off the heat but keep the saucepan on the stove to keep warm.
  5. Dry the potatoes: Once the potatoes are cooked, remove the steaming basket and drain the water from the pot. Return the potatoes to the pot and place it back on the burner on low heat (or off if residual heat suffices) for 1 to 3 minutes, shaking occasionally to evaporate any remaining moisture.
  6. Mash the potatoes and add butter: Using an electric hand mixer (off) or potato masher, break up the large potato chunks. Stir in the unsalted butter until melted and coating the potatoes thoroughly.
  7. Add milk mixture gradually: Pour the warm milk and cream mixture into the potatoes in three gradual additions, mixing gently with the electric hand mixer starting on low speed to avoid splatter, then increase to high speed. Beat until the potatoes are smooth, creamy, and well blended. Avoid overmixing to retain fluffy texture. Taste and adjust salt if needed.
  8. Serve immediately or store: Serve the mashed potatoes immediately for best texture and flavor. Leftovers should be cooled completely and stored in an airtight container in the refrigerator for up to 4 days.

Notes

  • Steaming instead of boiling helps retain more nutrients and a richer potato flavor.
  • Warming the milk and cream infusion with garlic allows for better flavor absorption into the potatoes.
  • Do not overmix mashed potatoes as it can make them gummy.
  • Use Yukon Gold potatoes for a naturally buttery and creamy texture.
  • Adjust salt to taste after combining all ingredients to avoid over-salting.

Find it online: https://simpleplatter.com/creamy-yukon-gold-mashed-potatoes-recipe/