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