Here's a weeknight-friendly small batch of perfect Yukon Gold mashed potatoes. They're ready in 30 minutes to accompany your favorite meals.
Why this recipe works
This smallish batch of mashed potatoes is based on our long-ago perfected classic recipe. We:
- Use Yukon Gold or a similar gold-fleshed potato variety for the perfect texture
- Start potatoes in cold, well salted water so they cook evenly and infuse with flavor
- Mash before adding liquid to avoid any hint of gumminess
- Season generously
I first published this recipe here in 2018. I've updated the post for clarity, but the recipe remains the same.
What you'll need
Here's a glance at the ingredients you'll need to make this recipe.
- Yukon Gold potatoes or a similar gold-fleshed potato variety have just the right ratio of creaminess to waxiness to starch to yield unfussy mashed potatoes that everyone will love.
- Whole milk gives mashed potatoes just the right consistency, so we like to use a good organic whole milk rather than a lower-fat version.
- I love Kerrygold salted butter, which comes from grass-fed cows and is cultured, both of which contribute so much deliciousness. It's available at most grocery stores and isn't particularly expensive.
How to make it
Here's an overview of what you'll do to make a great small batch of mashed potatoes. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- Peel the potatoes and cut into 1-inch cubes. Place into a well-salted pot of cold water.
- Bring to a boil, then reduce heat and simmer until tender, about 10 minutes. Drain and return to pot. Mash the potatoes until smooth.
- Heat the milk and butter together until almost boiling.
- Pour milk mixture into potatoes and add the salt and pepper. Stir together until creamy. That's it!
Expert tips and FAQs
Yukons are a perfect mix of starchy and waxy. That's one of the reasons these mashed potatoes are a little bit pillowy, a little bit dense, and super-satisfying without being gummy. If you can't find Yukons, these days there are plenty of other varieties with "gold" or "golden" in the name that will yield a virtually identical result. Just look for those terms in the name and yellowish to golden flesh.
Contrary to what you may have heard, it's perfectly fine to make mashed potatoes ahead. The starches will relax a bit as mashed potatoes sit, and this is a perfectly good thing.
If you've used a heavy pot, you can pop a lid on it and expect the potatoes to stay hot for quite a while as you finish up other tasks. If not, you can easily reheat mashed potatoes in the microwave. We love our good old Corningware lidded casserole for this purpose, but really any microwave-safe serving bowl will do.
Leftovers will keep well in an airtight container in the fridge for a week and can be reheated per the microwave instructions above.
More favorite mashed potato recipes
Mashed potatoes may be the #1 most requested recipe in our household. Here are our favorite ways to enjoy them:
- For holidays: Perfect mashed potatoes for a crowd
- Boursin mashed potatoes
- Wasabi mashed potatoes
- Dairy-free, vegan mashed potatoes
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Yukon Gold Mashed Potatoes (Small Batch for Weeknights)
These mashed potatoes are creamy and flavorful. I love that they're quick and easy enough to make on a weeknight. Most mashed potato recipes are scaled up for a crowd (and I love those, too, don't get me wrong), but this one is just the right size for a regular family dinner.
Ingredients
- 2 pounds (900 grams) Yukon Gold potatoes
- 1 tablespoon plus 1 teaspoon fine sea salt, divided
- ¾ cup (175 ml) whole milk
- 2 tablespoons (28 grams) salted butter
- ½ teaspoon freshly ground black pepper
Instructions
- 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 of the salt.
- Bring to a boil, then reduce heat and simmer until tender but not waterlogged, about 10 minutes.
- Drain and place back in pot.
- Mash with potato masher until smooth.
- Heat milk and butter together in a small pot or in the microwave until butter is melted and milk is just shy of boiling.
- Pour liquid into pot with potatoes, add remaining 1 teaspoon salt and the pepper, and stir together until creamy.
Notes
- Yukon Gold potatoes or a similar gold-fleshed potato variety have just the right ratio of creaminess to waxiness to starch to yield unfussy mashed potatoes that everyone will love.
- Whole milk gives mashed potatoes just the right consistency, so we like to use a good organic whole milk rather than a lower-fat version.
- I love Kerrygold salted butter, which comes from grass-fed cows and is cultured, both of which contribute so much deliciousness. It's available at most grocery stores and isn't particularly expensive.
- Contrary to what you may have heard, it's perfectly fine to make mashed potatoes in advance. The starches will relax a bit as mashed potatoes sit, and this is a perfectly good thing. If you've used a heavy pot, you can pop a lid on it and expect the potatoes to stay hot for quite a while as you finish up other tasks. If not, you can easily reheat mashed potatoes in the microwave. We love our good old Corningware lidded casserole for this purpose, but really any microwave-safe serving bowl will do.
- Leftovers will keep well in an airtight container in the fridge for a week and can be reheated per the microwave instructions above.
Nutrition Information:
Amount Per Serving: Calories: 255Total Fat: 7.5gCarbohydrates: 42.2gFiber: 4.9gProtein: 6.2g
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Cold someone let me know if the mashes potatoes can
Be made ahead and reheated
Hi, Marjorie! This has been a highly debated topic for many years, but I *regularly* make these mashed potatoes earlier in the day, leave them at room temperature, and reheat in the microwave before serving. They're not gluey to begin with, and they don't become gluey during reheating. We like them on subsequent days too, refrigerated and reheated the same way. They don't really change much.
yum
making again & adding garlic! mmmm so yummy 10/10 recipe! thanks for making it on the ~healthier~ side of mashed potatoes!
Yay, so glad, Soph. Garlic is a great idea!