Everybody thinks they know how to make mashed potatoes, and gluey, lumpy or bland ones still land on plenty of dinner tables. The fix is short: Yukon Golds, warm milk and butter, and a light hand with the masher. Thanksgiving is about three weeks away, so this is a good time to get a pot right before it counts. Yukon Golds are the best all-around choice here because their medium starch content produces a naturally creamy texture. Start them in cold water and bring it all up to a simmer together, so the outsides do not go to mush before the middles are done.
Warm the butter and milk before they go in. Cold dairy makes the potatoes seize up, tight and heavy, and a small saucepan is all it takes to avoid that. A potato ricer gives you the smoothest result. But a standard masher works fine as long as you stop as soon as the lumps are gone. White pepper keeps the color clean, though black pepper works if that is what you have. They hold in a pot set over a water bath for up to an hour, which makes them easy to have ready on Thanksgiving while the turkey rests.
Cook Potatoes Evenly
Peel 2 pounds of Yukon Gold potatoes and cut them into even 1 1/2-inch chunks. Put them in a large pot, cover with cold water by an inch and add 1 tablespoon of kosher salt. Bring to a boil, then drop to a steady simmer. Cook 15 to 20 minutes, until a fork slides in with no resistance. Drain well and put them back in the hot pot over low heat for 1 to 2 minutes, shaking now and then, to steam off the extra water.
Warm Dairy and Mash
While the potatoes cook, warm 6 tablespoons of butter and 1/2 cup of whole milk or heavy cream in a small saucepan over low heat until the butter melts. Don’t skip this step. Cold dairy will make the potatoes gluey. Mash or rice the hot potatoes while they’re still steaming. A potato ricer produces the fluffiest texture, but a masher works fine. Rice or mash until no lumps remain, but do not overmix.
Add Dairy and Season
Add the warm butter and cream mixture gradually, stirring gently with a wooden spoon or spatula. Stop as soon as the potatoes reach your desired consistency. Overmixing develops starch and creates gluey potatoes. Season with 1 teaspoon of kosher salt and 1/2 teaspoon of white pepper, then taste and adjust. The mashed potatoes should be creamy and fluffy, not stiff or gluey. Serve right away, topped with snipped chives if you like, or keep warm over a water bath for up to an hour.
Print
Creamy Yukon Gold Mashed Potatoes
- Total Time: 30 minutes
- Yield: 4 servings
Description
Yukon Gold potatoes started in cold water, mashed or riced, and folded with warm butter and milk or cream. Smooth, buttery and ready in 30 minutes.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
- 1 tablespoon kosher salt (for boiling water)
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup whole milk or heavy cream, warmed
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 2 tablespoons fresh chives, snipped (optional)
Instructions
- Place the potato chunks in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of salt. Starting with cold water ensures the potatoes cook evenly from the outside in.
- Bring to a boil, then reduce to a steady simmer. Cook for 15 to 20 minutes until the potatoes are completely tender — a fork should slide in and out with zero resistance.
- While the potatoes cook, warm the milk and butter together in a small saucepan over low heat until the butter melts. Keep warm.
- Drain the potatoes thoroughly and return them to the hot pot. Set the pot over low heat for 1 to 2 minutes, shaking occasionally, to evaporate any excess moisture.
- Mash the potatoes with a potato masher or pass through a ricer for the smoothest result. Do not use a food processor or blender, which will make them gluey.
- Fold in the warm butter and milk mixture with a wooden spoon or rubber spatula. Season with 1 teaspoon salt and white pepper. Stir gently until just combined.
- Taste and adjust seasoning. Serve immediately, topped with chives if desired.
Notes
- Yukon Golds make the creamiest mash. Russets work and give a fluffier, lighter result.
- Warm the milk and butter before they go in. Cold dairy tightens the starches and the potatoes seize up.
- Mash or rice just until smooth, then fold in the dairy gently. Do not use a food processor or blender.
- Keep warm in a pot set over a water bath (double boiler) for up to an hour.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 3
- Sodium: 750
- Fat: 18
- Carbohydrates: 39
- Fiber: 4
- Protein: 5
Frequently Asked Questions
Can I use russets instead of Yukon Golds?
Yes. Russets give a fluffier, lighter mash, where Yukon Golds give the creamier one because of their medium starch. Cut them to the same 1 1/2-inch size and start testing with a fork at 15 minutes.
How far ahead can I make mashed potatoes for Thanksgiving?
Up to an hour. Finish them with the warm butter and milk, then keep the pot set over a water bath until you serve. Past an hour I would make a fresh pot.
Why are my mashed potatoes gluey?
Usually cold dairy or too much mixing. Warm the 6 tablespoons of butter and 1/2 cup of milk or cream until the butter melts, fold it in with a spoon or spatula, and stop as soon as it is combined. A food processor or blender will turn them to glue every time.
If You Liked This Recipe, You’ll Love These
- Leek and Potato Soup with Crispy Bacon
- 30 Minute Potato Miso Ramen
- A Playful Twist on Fries: Crispy Baked Carrot Fries
- Aloo Anardana – Indian Potato and Pomegranate Salad
