Best Creamy Yukon Gold Mashed Potatoes Recipes

CLASSIC YUKON GOLD MASHED POTATOES

Steps:

• Peel the potatoes and cut into quarters. Transfer the potatoes to a large pot and cover generously with cold, salted water. Tips for Success: If using large Yukon gold potatoes, I like to cut them into quarters for faster cooking. If the potatoes are smaller or various sizes, keep the potato pieces close in size to ensure even cooking. Some potatoes may only need to be cut in half, etc.
• Cover the pot and bring the water a boil. Reduce the heat to a steady simmer. Continue simmering the potatoes until they can be easily pierced with a knife or fork. They should slip off a knife. If you meet any resistance, continue cooking and check back in a few minutes.
• Meanwhile, place the cream and unsalted butter in a small saucepan. Place over low heat until the butter has melted and the mixture is warm.
• Drain the potatoes (note: you can simultaneously warm your serving dish by placing it directly underneath your colander - allowing the cooking water to heat it thoroughly. Just remember to dry it well before using!). Rice the drained potatoes in batches into the empty warm cooking pot. If using a traditional masher: transfer the drained potatoes to the pot, add the cream and butter, and mash.
• Pour the warm cream and butter mixture over the riced potatoes. Add the creme fraiche or sour cream (if using) and a generous pinch of kosher salt and freshly ground black pepper. Fold together gently without over mixing. If you prefer a looser texture, add an additional splash of cream or whole milk. Season the potatoes to taste with salt and pepper. If preparing these mashed potatoes in advance, refer to the reheating instructions in the notes below.
• Transfer the mashed potatoes to a warmed serving dish, smoothing and creating swoops with the back of a large spoon. Top with a few slices of unsalted butter and garnish with chopped chives. Serve immediately.°

YUKON GOLD MASHED POTATOES

Steps:

• Peel and cut potatoes into a ½-inch dice. To prevent potatoes from wobbling as you dice, cut a flat base for the potato to rest on as you make your slices. (Note: Potatoes can be peeled and diced 1 day in advance. Store completely submerged in cold water in the refrigerator, changing the water every few hours to prevent browning.) Place potatoes in a pot filled with cold salted water (as "salty as the sea"). Bring to a boil over high heat, 6-8 minutes. Once boiling, reduce to a simmer and cook until fork-tender but not falling apart, 15-20 minutes.
• Drain the potatoes in a colander, then add back to the pot. Turn heat to low and let the potatoes release additional moisture, 1-2 minutes. Turn off the heat.Transfer potatoes to a large bowl. Work all the potatoes through the ricer and back into the pot.
• With the pot over low heat, gently fold in butter and sour cream, mixing just enough to melt and incorporate; overmixing will result in a gluey texture. Add the milk a splash at a time, gently mixing to incorporate; repeat until you reach your desired consistency. (You may have milk left over.) Season to taste with salt and pepper. Transfer to serving bowl; garnish with extra butter and/or freshly chopped chives, optional. Serve immediately.

CREAMY YUKON GOLD MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but not completely falling apart, 15 to 20 minutes. Drain and return to the pot.
• Add cream cheese, sour cream, and butter; mash with a potato masher until potatoes are mashed and everything is incorporated. Add Parmesan cheese, 1/4 cup milk, garlic paste, garlic salt, salt, and pepper; mix with a large wooden spoon until combined. Taste and adjust salt and pepper if needed. Stir in chives and add more milk if you want a creamier consistency.