As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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.
Tip
Throw caution to the wind and salt your potato cooking water aggressively. It makes a big difference in flavor.
Hungry for more?
Subscribe to our email updates, and follow along on Instagram, Pinterest, Facebook, and YouTube.
Classic Yukon Gold Mashed Potatoes
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 Yukon Gold potatoes
- 1 tablespoon plus 1 teaspoon salt, divided
- ¾ cup whole milk
- 2 tablespoons salted butter
- Freshly ground black pepper, to taste
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 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.
Nutrition Information:
Amount Per Serving: Calories: 255Total Fat: 7.5gCarbohydrates: 42.2gFiber: 4.9gProtein: 6.2g
Hungry for more?
Subscribe to our email updates, and follow along on Instagram, Pinterest, Facebook, and YouTube.
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!