Yukon Gold Mashed Potatoes are the ultimate comfort food side dish that never goes out of style! With their naturally buttery flavor, creamy texture, and a secret tangy twist from Greek yogurt, these mashed potatoes are about to become your new go-to recipe for weeknight dinners and holiday feasts alike.
Love More Mashed Potatoes Recipes? Try My Garlic Mashed Potatoes or this Rosemary Garlic Mashed Potatoes next.
Why You’ll Love This Recipe
Smooth, buttery, and incredibly creamy, these Yukon Gold mashed potatoes have a naturally rich flavor and velvety texture. Perfect for holidays or everyday dinners, they pair beautifully with gravy, roasted meats, or any comforting main dish.
Print
Creamy Yukon Gold Mashed Potatoes
- Total Time: 30 minutes
- Yield: 6 cups
Description
These Yukon Gold Mashed Potatoes are naturally buttery, ultra-creamy, and perfectly seasoned. Made with Greek yogurt for a subtle tang and extra creaminess, they’re the ideal side dish for any meal from weeknight dinners to holiday gatherings.
Ingredients
Potatoes and Dairy:
- 2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 2 tablespoons unsalted butter
- 1/2 cup milk (2% used; any works)
- 1/2 cup plain Greek yogurt or sour cream (whole milk or low-fat)
Seasoning:
- 2 teaspoons kosher salt, divided (plus more to taste)
- 1/2 teaspoon garlic powder (optional but recommended)
- Black pepper, to taste
Garnish:
- Chopped fresh chives or parsley (optional)
Instructions
Peel your potatoes and chop into chunks about an inch across. Try to keep them similar even though it’s boring. I was lazy once and just chopped randomly, half were mush and half were raw. My teenager was so dramatic! Now I take time to make them similar.
Drop potato chunks in the pot and add that first teaspoon of salt. Pour cold water till it covers them by an inch. Turn heat all the way up till boiling, then lower so it’s gently bubbling. I set my phone timer for 12 minutes and go deal with whatever’s happening—homework fights or lost cleats. When it beeps, stab them with a fork. If they fall apart, you’re done. If still hard, keep cooking. I forgot once and came back 45 minutes later to find them falling apart in the water. Still worked but really watery!
While potatoes cook, warm butter and milk. You can use a small pot but I microwave for 30 seconds because who wants another thing to wash? This matters though! I was late once and dumped cold milk straight in. They seized into a weird brick. Even our dog wouldn’t eat them and he eats garbage!
When potatoes are soft, dump in colander and shake hard. Then put back in hot empty pot for 30 seconds. Just let them sit. Sounds pointless but it steams off water so they’re fluffier. I thought Gordon Ramsay was being ridiculous on TV but then I tried and he was right!
Grab your masher and start mashing! Mine’s cheap plastic from Target, like five years old. If you want really smooth and feel motivated, a ricer is incredible—I steal my mom’s every Thanksgiving. Regular masher is fine for Wednesday dinner though. Just mash till big chunks are gone. Don’t beat them up! My friend’s son helped once and attacked them like he was angry, turned into paste. She ordered takeout!
Pour in warm butter and milk and stir gently. Don’t whip, just stir. Add Greek yogurt and fold in easy. Sprinkle second teaspoon salt, garlic powder if using, and grind some pepper. I do 10 grinds but my husband adds more at the table!
Get a spoon and taste! This is my favorite part. Maybe need more salt—potatoes need way more than you think. Maybe more butter. Maybe more garlic. Every time I make these they need something slightly different. Sometimes potatoes are sweeter or blander, so just taste and fix.
Scoop into your serving bowl—I have a big blue one my mom gave me at my wedding—and if you remembered herbs, sprinkle some on top. I forget herbs 90% of the time!
Notes
Common Mistake to Avoid: Never use a food processor or blender! The high speed will activate the starches and turn your fluffy potatoes into glue. Been there, learned that lesson!
Smart Shortcut: If you’re in a rush, you can microwave the butter and milk together for about 30 seconds instead of using the stovetop.
Texture Control: Want them a little looser? Add milk a tablespoon at a time. Want them richer? Add another tablespoon of butter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Mashing
- Cuisine: American
Ingredient List
Potatoes and Dairy:
- 2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 2 tablespoons unsalted butter
- 1/2 cup milk (2% used; any works)
- 1/2 cup plain Greek yogurt or sour cream (whole milk or low-fat)
Seasoning:
- 2 teaspoons kosher salt, divided (plus more to taste)
- 1/2 teaspoon garlic powder (optional but recommended)
- Black pepper, to taste
Garnish:
- Chopped fresh chives or parsley (optional)
Why These Ingredients Work
Yukon Golds changed everything for me with mashed potatoes. I used to buy whatever was cheapest and my results were all over the place. Sometimes great, sometimes gluey disaster, totally random. My sister-in-law finally told me to stop being cheap and just buy Yukon Golds every time. She was right! Something about them makes them forgiving. I tried russets once when my store was out, and I barely touched them with the masher before they turned into paste. My husband walked in, looked at the pot, and we ate sandwiches. He still brings it up!
Butter obviously makes things taste good—not exactly news. But Yukon Golds already taste buttery naturally, so you don’t need tons. My doctor even mentioned my cholesterol was better at my last checkup!
The milk is just regular milk. Sometimes the 2% I use for coffee, sometimes whole milk, one time I used leftover half-and-half from when my mom visited and they were super rich. Nobody complained!
Greek yogurt is genius even though I found it by accident. My old recipe knocked everyone out after dinner. We’d all be zombies on the couch from being so full. Not helpful when homework needs doing and dishes need washing and kids need showers! The yogurt makes them lighter plus adds nice brightness. First time I made them on purpose with yogurt, my daughter—who complains about everything I cook—got seconds on her own. I checked her forehead for fever!
Salt matters more than you’d think. My mom taught me at thirteen to salt the cooking water. She said it flavors the whole potato not just the outside. Then you add more when mixing because potatoes soak up salt like crazy. The garlic powder is my random addition because I’m obsessed with garlic. Not traditional! My coworker tried these at our potluck and wouldn’t stop asking about my “secret ingredient.” It’s just garlic powder from the store!
Essential Tools and Equipment
Here’s what you’ll need:
- Large pot (big enough to hold all the potatoes comfortably)
- Colander for draining
- Potato masher (or ricer/food mill/hand mixer depending on your texture preference)
- Small pot or microwave-safe bowl for warming the dairy
- Measuring cups and spoons
How To Make Yukon Gold Mashed Potatoes
Step 1: Prep Your Potatoes
Peel your potatoes and chop into chunks about an inch across. Try to keep them similar even though it’s boring. I was lazy once and just chopped randomly, half were mush and half were raw. My teenager was so dramatic! Now I take time to make them similar.
Step 2: Cook the Potatoes
Drop potato chunks in the pot and add that first teaspoon of salt. Pour cold water till it covers them by an inch. Turn heat all the way up till boiling, then lower so it’s gently bubbling. I set my phone timer for 12 minutes and go deal with whatever’s happening—homework fights or lost cleats. When it beeps, stab them with a fork. If they fall apart, you’re done. If still hard, keep cooking. I forgot once and came back 45 minutes later to find them falling apart in the water. Still worked but really watery!
Step 3: Warm Your Dairy
While potatoes cook, warm butter and milk. You can use a small pot but I microwave for 30 seconds because who wants another thing to wash? This matters though! I was late once and dumped cold milk straight in. They seized into a weird brick. Even our dog wouldn’t eat them and he eats garbage!
Step 4: Drain and Dry
When potatoes are soft, dump in colander and shake hard. Then put back in hot empty pot for 30 seconds. Just let them sit. Sounds pointless but it steams off water so they’re fluffier. I thought Gordon Ramsay was being ridiculous on TV but then I tried and he was right!
Step 5: Mash It Up
Grab your masher and start mashing! Mine’s cheap plastic from Target, like five years old. If you want really smooth and feel motivated, a ricer is incredible—I steal my mom’s every Thanksgiving. Regular masher is fine for Wednesday dinner though. Just mash till big chunks are gone. Don’t beat them up! My friend’s son helped once and attacked them like he was angry, turned into paste. She ordered takeout!
Step 6: Mix in the Magic
Pour in warm butter and milk and stir gently. Don’t whip, just stir. Add Greek yogurt and fold in easy. Sprinkle second teaspoon salt, garlic powder if using, and grind some pepper. I do 10 grinds but my husband adds more at the table!
Step 7: Taste and Adjust
Get a spoon and taste! This is my favorite part. Maybe need more salt—potatoes need way more than you think. Maybe more butter. Maybe more garlic. Every time I make these they need something slightly different. Sometimes potatoes are sweeter or blander, so just taste and fix.
Step 8: Serve with Love
Scoop into your serving bowl—I have a big blue one my mom gave me at my wedding—and if you remembered herbs, sprinkle some on top. I forget herbs 90% of the time!
You Must Know
The Potato Temperature Matters: That step putting them back in hot pot? Seems useless but isn’t. I made two batches once to test—one with drying, one without. Dried one was way fluffier. My husband tried both without knowing which was which and picked fluffier one immediately!
Warm Dairy is Non-Negotiable: NEVER put cold milk in hot potatoes! Total disaster. Something happens with temperature and they get gummy and gross. I destroyed Thanksgiving doing this when in-laws came. Had to pretend still cooking and run to store for premade ones. Mother-in-law still talks about how good “my” potatoes were. She has no idea they came from a container!
Don’t Overmix: After dairy goes in, be gentle. Light stirring only. Stir hard and starch activates and you get paste. Neighbor’s kid helped once and stirred like mixing cement. Had to order pizza!
Personal Secret: I wait to add Greek yogurt till everything else is mixed. That way I taste butter and milk first, decide how tangy I want. When dad visits, barely add yogurt because he hates sour. Just us? Add extra because we love it. Total control every time!
Pro Tips & Cooking Hacks
For Restaurant-Quality Smoothness: My friend has a ricer and texture is insane! Like fancy restaurant. She let me use once and I felt like TV chef. Found one at yard sale for two bucks. Now when people come over I use it and everyone thinks I worked hours when ricer did everything!
Common Mistake to Avoid: Never use food processor or blender! Seems easier but ruins them. Blades too fast, turns to glue. My sister tried when exhausted and called almost crying because destroyed. Made mac and cheese instead. We still tease her at family dinners!
Smart Shortcut: When juggling homework and someone needs permission slip and dinner needs ready in 15 minutes, I microwave butter and milk. Takes 30 seconds, works same, one less pot. Nobody knows!
Texture Control: Too thick? Add milk bit at a time. Too loose? Wait a minute, they thicken cooling. Want richer? Add more butter! Your kitchen, your rules!
Flavor Variations & Suggestions
Loaded Mashed Potatoes: Sometimes I add cheddar, bacon from breakfast, green onions. Kids go crazy, call them “restaurant potatoes.” Just using fridge leftovers but they’re impressed!
Herb-Infused: When book club meets here or mother-in-law visits, I chop rosemary, thyme, tons of chives and mix in. Smell is incredible! Last time neighbor two houses down texted asking what I was cooking. Felt like celebrity chef for three minutes!
Roasted Garlic Heaven: Takes longer, roast whole garlic head first, but worth it for special dinners. Squeeze soft cloves right in. Husband ate three huge servings on anniversary, joked we should renew vows just so I’d make them again. Half-serious!
Parmesan Perfection: Neighbor’s Italian, was offended I made without Parmesan. Thought he was dramatic but he made me try. That nutty salty flavor is so good! Now when we have spaghetti I make this way!
Rustic Style: Half the time too tired to peel so leave skins on, call them “rustic.” Family prefers this now! Daughter thinks they look cooler, and skins have vitamins supposedly!
Different Potato Options: Sometimes Yukon Golds are expensive or sold out, use red potatoes. Creamier, waxy but good. Russets are what mom used, fluffier but turn to paste instantly. Stick with Yukon Golds, they’re foolproof!
Make-Ahead Options
This saved Thanksgiving! Make two hours early, keep in slow cooker on warm. Add splash of milk so not crusty, stir every 20 minutes. Last year had wine before dinner instead of panicking. First time in ten years!
Also make huge batches Sundays, keep all week. Last four days in fridge. Crazy weeknights when home late, heat potatoes with whatever quick protein. Husband thinks I’m planning genius but just trying not to cook every night!
Freezing Tip: Can freeze but weird when thawed. Texture gets grainy. Still edible, better than wasting, but not as good as fresh. Only freeze if made way too much!
Recipe Notes & Baker’s Tips
Why Yukon Golds? Culinary school friend tried explaining starch science. Zoned out after 30 seconds but basically perfect starch so not gummy but creamy. I just know they work better!
Peeling Preference: Peel from habit watching mom. Family voted, like skins better! Less work, they’re happy!
Salt Timing: Grandma taught at twelve, salt cooking water. Said flavor goes through whole potato not just surface. Everything she cooked was delicious!
Leftover Magic: When we have leftovers (rare), make potato pancakes for breakfast. Mix with flour and egg, make patties, fry. Kids request now so sometimes make extra on purpose! Also perfect shepherd’s pie topping—husband wants twice monthly!
Serving Suggestions
Work with any dinner! Roasted chicken twice weekly. Perfect with steak when husband grills. Meatloaf night always includes these. Pot roast obviously. Pork chops definitely. Meat with gravy or sauce needs these potatoes!
Company comes? Ice cream scoop for perfect portions. Sometimes pipe through pastry bag like restaurants. Sister saw, accused showing off, which okay maybe, but looked amazing!
Regular dinners? Dump in bowl, everyone takes what they want. Kids would complain if too fancy anyway!
How to Store Your Yukon Gold Mashed Potatoes
Room Temperature: Don’t leave out more than two hours! Dairy can spoil, make everyone sick. Mom was paranoid about food safety, now I am too!
Refrigerator: Container with tight lid—loose lids make everything taste like potatoes for week, learned hard way. Last three-four days. Greek yogurt keeps them fresh longer. Sister told me, was right!
Freezer: Freezing? Wait till completely cool, use freezer container or zip bag. Keep two months technically but texture gets grainy thawed. Better than wasting but not as good fresh!
Reheating Instructions:
- Stovetop: What I do. Pot on low, add milk, stir constantly till hot. Five minutes, tastes almost fresh!
- Microwave: Kids do constantly. Bowl, milk, damp paper towel, heat minute at a time, stir. Fine for lunches!
- Oven: Big batch? Baking dish, dot butter on top, cover foil, bake 350°F for 20 minutes. Great reheating multiple leftovers!
Allergy Information
Common Allergens in This Recipe:
- Dairy (butter, milk, Greek yogurt)
Dairy-Free Substitutions: Daughter’s friend has dairy allergy, made these dairy-free many times. Plant butter, almond milk, dairy-free yogurt. Taste different but she always has seconds! Daughter can’t tell difference!
Gluten-Free: Naturally gluten-free! Watch extras or store garnishes—check labels if celiac. Coworker has celiac, was so happy at potluck could eat something!
Vegan Version: Use plant-based swaps, you’re set! Never made vegan myself but vegan friend says delicious her way!
Questions I Get Asked A Lot
Can I use a different type of potato?
Yeah! Red potatoes work—creamier, waxy. Different but good. Russets are what most know, fluffier but be careful, turn paste super fast. Use Yukon Golds, impossible mess up with three kids distracting!
My mashed potatoes turned out gluey—what happened?
Done this so many times! Mix too hard or add cold dairy. Mixing activates starch, makes sticky gross. Next time gentler, warm everything first. You’ll be fine! Everyone makes paste-potatoes once!
How do I keep mashed potatoes warm for a party?
Slow cooker lifesaver! In on low, add milk so not crusty, stir every 20 minutes. Stay perfect hours. Do every holiday or I’d be mess!
Why do my mashed potatoes taste bland?
Need way more salt! Potatoes soak salt like crazy. Keep tasting, don’t be scared. Garlic powder helps tons too. Friend says hers bland, every time barely salts!
💬 Tried this recipe? Leave a comment and rating below! Tell me how yours turned out! Change anything? What’d family say? Really want to know!
