Small-batch Classic Yukon Gold Mashed Potatoes
We love nothing more than an alarmingly large pot of classic Yukon gold mashed potatoes. But we also love the idea of making really good mashed potatoes accessible for weeknight dinners.
This scaled-down recipe is just the right size for family dinner, and it's ready in less than 30 minutes.
Throw caution to the wind and salt your potato cooking water aggressively. It makes a big difference in flavor.
- 2 pounds Yukon Gold potatoes
- 1 tablespoon plus 1 teaspoon salt, divided
- 3/4 cup whole milk
- 2 tablespoons salted butter
- Freshly ground black pepper, to taste
- Peel the potatoes and cut into rough 1-inch cubes. Place in a medium pot and fill with water to cover by an inch. Add 1 tablespoon salt. Bring to a boil, then reduce heat and simmer until tender but not waterlogged, about 15 minutes. Drain and place back in pot. Mash with potato masher until reasonably smooth. (I prefer to mash before adding liquid so the potatoes don't get gummy.)
- Place milk and butter in a microwave-safe bowl or liquid measure and heat until just shy of boiling. Pour liquid into pot with potatoes, add remaining 1 teaspoon salt and some pepper, and stir together until creamy.