Creamy Yukon Gold Mashed Potatoes
Tell me, when are mashed potatoes a bad thing? I’m fresh out of answers over here because mashed potatoes make me happy anytime I see, smell, taste, or even hear of them! I have made dozens of batches over the years, and these Yukon Gold mashed potatoes are my favorite. They are rich and creamy with the tiniest hint of tang from my secret ingredient. I promise you’ll be licking the beaters on your hand mixer before you can get these in a bowl!
Start with 6-7 medium sized Yukon potatoes. You can use any kind of potato, but I prefer Yukon Golds because they are creamier and less grainy than other types. Wash and cube them while you put a large stock pot on to boil. I prefer to leave the skin on the potatoes because the skin is where the nutrients are, but these mashed potatoes will be even creamier if you peel them. It’s up to you! Bring the water to a boil and then pour in the potatoes and boil for about 15 minutes or until the potatoes are soft.
Drain the potatoes in a colander and then put them into a large bowl with a stick (1/2 cup) of butter. Add 1 teaspoon of Kosher salt and 1/2 teaspoon of pepper.
Add in 1/2 cup of milk (I use 2%) and use a hand mixer to blend the ingredients. Start the hand mixer on the lowest setting so the mashed potatoes don’t fly out of your bowl, and then slowly turn the speed up as the potatoes smooth out. Once the potatoes are blended, add in some sour cream. I prefer about 2 tablespoons worth, but anywhere between 1/2 tablespoon and 1/4 cup will give the mashed potatoes a nice bite. This is the secret ingredient that makes everybody want a second helping!
The mashed potatoes are best served immediately while they are still warm. If I am making them to accompany a larger dinner, I always prepare these last since they cool quickly. Top them with some green onions, cheddar cheese, or both!
For those special occasions, Yukon Mashed Potatoes go best with a juicy piece of Holiday Ham, a steak fresh off the grill, or your favorite Thanksgiving turkey. But in my everyday cooking I often make them with my Crockpot Sweet and Sour Meatballs or Crockpot Buffalo Drumsticks. I hope you can find a place for this yummy side this holiday season! Happy cooking y’all!
Think you might make these for Thanksgiving or Christmas? Visit my Tasty Thanksgiving Pinterest Board for more great ideas!
Creamy Yukon Mashed Potatoes
- 6-7 medium Yukon Gold potatoes washed and cubed
- 1/2 cup 1 stick butter
- 1/2 teaspoon fresh ground pepper
- 1 tsp Kosher salt
- 1/2 cup milk
- 1/2 Tbsp-1/4 cup sour cream I like 2 Tbsp best
- Optional toppings: green onions and cheddar cheese
- Bring a large stock pot of water to a rolling boil.
- Wash and cube all potatoes. If you don't like potato skins, peel that off.
- Once the water is boiling, pour the potatoes in and boil for 15 minutes or until soft.
- Remove from heat and drain.
- In a large bowl, add the potatoes to the butter, salt, and pepper.
- Add in the milk and blend slowly with a hand mixer.
- Increase the hand mixer speed slowly until the potatoes are creamy.
- Add in your preferred amount of sour cream and blend again.
- Top mashed potatoes with green onions or cheddar cheese.
- Serve immediately while still warm.