Sides
How to Make Mashed Potatoes (Creamy Yukon Gold)
Creamy mashed potatoes from Yukon Golds, butter and warm milk: boil in salted water 20–25 minutes, then mash gently. Serves 6 in 50 minutes.
By the Forkful editorial team · Published
Quick answer
Peel 3 pounds of Yukon Gold potatoes, cut them into 2-inch chunks, cover with cold salted water and simmer 20–25 minutes until a fork slides in easily. Drain well, mash with ½ cup butter, then stir in ¾ cup warm milk a little at a time and season to taste. It serves 6 in about 50 minutes.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Makes
- 6 servings
Mashed potatoes are on Google Trends as a breakout Thanksgiving search this season, and it makes sense: it is the side dish nobody wants to get wrong. The goals are simple, smooth, buttery and hot, but gluey or watery potatoes are easy to end up with.
This version fixes the common problems. Yukon Golds are naturally creamy and forgiving, starting in cold salted water cooks them evenly, draining them well keeps the mash from turning watery, and warm milk goes in gradually so the potatoes stay hot and fluffy. A masher or ricer gives the best texture; a food processor will turn them to glue.
Ingredients
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- 3 lb Yukon Gold potatoes (1.4 kg), peeled
- 1 tbsp kosher salt, for the cooking water
- ½ cup unsalted butter (1 stick), softened
- ¾ cup whole milk or half-and-half, warmed (180 ml)
- 1 tsp fine salt, plus more to taste
- ¼ tsp black pepper
- chopped chives, to serve
Instructions
- Cut the potatoes into even chunks about 2 inches wide. Put them in a large pot, cover with cold water by about 1 inch and add the kosher salt.
- Bring to a boil over high heat, then reduce to a steady simmer and cook 20–25 minutes, until a fork slides into the center of a chunk with no resistance.
- Drain in a colander, then return the potatoes to the dry hot pot over low heat for 1–2 minutes, shaking, to steam off the moisture.
- Meanwhile, warm the milk in a small saucepan or the microwave until hot but not boiling.
- Mash the potatoes with the butter using a masher or ricer until smooth. Pour in the warm milk a little at a time, stirring just until the potatoes are creamy.
- Season with the fine salt and pepper, taste, and add more if needed. Serve hot, topped with chives and an extra pat of butter if you like.
Tips for the best result
- 1Start the potatoes in cold water, not boiling water, so the outside does not turn mushy before the center is cooked.
- 2Warm the milk before adding it. Cold liquid cools the potatoes and makes them stiff and lumpy.
- 3Mash by hand or rice them. Blenders and food processors break the starch down and make the potatoes gluey.
- 4Taste before you serve. Potatoes soak up a lot of salt, so most of the seasoning belongs in the cooking water and the mash.
Storage
Refrigerate in an airtight container within 2 hours for up to 4 days. Reheat gently on the stove or in the microwave with a splash of milk, stirring, until steaming hot (165°F / 74°C). They freeze for up to 2 months, though the texture is slightly less smooth.
Frequently asked questions
Which potatoes are best for mashed potatoes?
Yukon Golds give a creamy, buttery result and are hard to overwork. Russets make a fluffier, lighter mash but soak up more liquid and turn gluey more easily.
How do I keep mashed potatoes from getting gluey?
Do not overmix, do not use a blender or food processor, and mash while the potatoes are still hot. Stir in the warm milk just until combined.
Can I make mashed potatoes ahead for Thanksgiving?
Yes. Make them up to 2 days ahead, refrigerate, then reheat in a covered dish in the oven or on the stove with a splash of milk until steaming hot. A slow cooker on low also keeps them warm for a couple of hours.
