Yukon Gold Garlic Mashed Potatoes
Yukon Gold Garlic Mashed Potatoes are yukon gold potatoes and garlic mashed to creamy, fluffy perfection!
There’s nothing like fluffy, creamy mashed potatoes, and these Yukon Gold Garlic Mashed Potatoes has been my go-to recipe for years.
Yukon Gold potatoes are my secret ingredient for perfect mashed potatoes. I’d heard how amazing they were in mashed potatoes countless times before I tried it, and the difference was…well…golden 🙂
Yukon Gold Garlic Mashed Potatoes
The texture of yukon gold potatoes is so creamy that I’ll never use russet potatoes in my mashed potatoes again. The difference is life changing.
I always add garlic in my mashed potatoes for flavor. I used to use roasted garlic, which is always good, but it’s time consuming.
A family member filled me in years ago about cooking garlic cloves with the potatoes and I’ve been doing it ever since. The garlic gets nice, soft, and mash-able!
Simply cut the potatoes into 1″ chunks and toss them into a large pot with the garlic cloves. Fill the pot with water until it covers the potatoes by about 2″, cover, and bring to a boil.
Boil for 10-12 minutes or until the potatoes are fork tender.
I don’t go over the top with the fattening additives. I actually like my potatoes to taste like potatoes!
I add just enough softened cream cheese and butter to add richness, and enough milk for creaminess. If you prefer more indulgent potatoes, you can add more butter, more cream cheese and even substitute half and half or heavy cream for the skim milk.
Mashed potatoes are very personal to people, so use this recipe for a baseline and change it up according to your own personal preference!
I typically use a potato masher to mash my potatoes so they end up with a few chunks. One day I’ll break down and get a ricer for perfectly smooth potatoes, but until then this method works for me.
These Yukon Gold Garlic Mashed Potatoes are the perfect side dish for any meal. All I know is, once you go Yukon Gold, you’ll forget all about those other potatoes.
Russet, who?? 🙂
More mashed potato recipes you’ll love:
Mashed Potato Casserole by The Kitchn
- 3 lbs. Yukon Gold potatoes, peeled and chopped into 1" chunks
- 4 large garlic cloves, smashed, peeled, and cut in half width-wise
- 2 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened, plus more for serving
- ½ cup milk
- salt and pepper, to taste
- Place the potatoes and garlic cloves in a large pot. Fill with water up to 2" over the potatoes. Cover and bring to a boil over medium high heat. Once boiling, remove the lid, and reduce the heat slightly. Boil for 10 minutes or until the potatoes are fork tender. Drain in a colander.
- Place the potatoes in a large bowl. Add the softened cream cheese, butter, milk and salt and pepper, to taste. Mash with a potato masher or beat with a hand held mixer until they reach the desired consistency. Taste and adjust the seasoning as necessary.
- Serve warm with chives and additional butter, if desired. Enjoy!
- For richer mashed potatoes, substitute half and half or heavy whipping cream for the milk.
Amount Per Serving: Calories: 219 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 16mg Sodium: 85mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 4g Sugar: 2g Sugar Alcohols: 0g Protein: 5g