Yukon Gold Mashed Potatoes are naturally creamy and the perfect side dish for anyone who craves mashed potatoes around the clock.
Mashed potatoes are a great dish to make for your family for several reasons. First, potatoes are about as inexpensive and hearty an ingredient as one can buy. Second, they are easy to prepare — few recipes require as little skill in the kitchen and produce as many satisfied diners as mashed potatoes. Third, not only do kids love to eat them but when “mashing” is the primary instruction, kids also love to help you make them. And who doesn’t need a little extra help in the kitchen? Finally, mashed potatoes stay well in the fridge, so simply double or triple the recipe and you have plenty for a few days.
When I make my mashed potatoes I prefer to use Yukon Gold potatoes because they make a supremely smooth and fluffy mashed potato (and they’re no more expensive than russet potatoes). You can totally use russet potatoes for this recipes if that’s what you’ve got on hand, and they’ll still be delicious.
If you make this recipe, let’s say on a Sunday, and double the recipe, you can use the extra portion to make Weelicious Mashed Potato Cakes on Monday and Weelicious Mashed Potato Frittata on Tuesday! That’s the best part! The base for those dishes is already prepared so very little work gets you THREE dishes that will all blow your family away!
If you’re just looking to reheat your leftover mashed potatoes, my favorite way is to heat up a small amount of milk over the stove and then stir your potatoes back in. This helps re-hydrate the potatoes so they’re just as delicious the next day and the next!
What’s your favorite type of mashed potatoes? Let me know in the comments!
Yukon Gold Mashed Potatoes
- 1 pound yukon gold potatoes, peeled and halved
- 1/3 cup whole milk
- 2 tablespoons butter
- 2 1/2 teaspoons salt, divided
- Place potatoes, 2 teaspoons of salt and cold water to cover the potatoes in a large pot.
- Bring the water and potatoes to a boil.
- Reduce to medium heat and continue to boil for approximately 15-17 minutes or until fork tender.
- Heat the milk and butter in a saucepan or in a glass bowl in the microwave until warm and butter is melted.
- Mash the potatoes using a ricer, food mill or potato masher in a bowl until smooth.
- Add the warm butter/milk mixture and 1/2 tsp salt and stir to combine.