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Creamy Yukon Mashed Potatoes

Heidi Davison
These creamy Yukon mashed potatoes are the perfect side dish for a special holiday or for everyday cooking. They have just a bit of a tangy edge that keeps you coming back for more!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dish
Cuisine American
Servings 6 -8


  • 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.