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Creamy Mashed Yukon Gold Potatoes

Scott Phillips

Servings: four to six.

Yellow-fleshed potatoes have a rich, almost buttery taste. If you like a slightly tangy edge to your mash, substitute buttermilk for the milk. You can also embellish these by adding a whole heap of fresh herbs (up to 1/2 cup each of chopped parsley and basil) and some toasted pine nuts, too.

Browse dozens of recipes for potato and sweet potato side dishes on our Guide to Thanksgiving Dinner, where you’ll find hundreds more recipes for turkey, sides, and pies.


  • 1-3/4 to 2 pounds yellow-fleshed potatoes, peeled and cut into large chunks (1-1/2 to 2 inches)
  • 2 cloves garlic, peeled
  • Kosher salt
  • 3 tablespoons unsalted butter, softened
  • 1 cup milk, hot but not boiling
  • Freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 170
  • Fat Calories (kcal): 60
  • Fat (g): 5
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 15
  • Sodium (mg): 210
  • Carbohydrates (g): 26
  • Fiber (g): 2
  • Protein (g): 4


  • Put the potatoes and garlic in a large saucepan and cover with cold water by at least an inch. Add a generous 1/2 teaspoon salt and bring to a boil. Lower the heat to maintain a steady simmer, cover the pot partially, and cook until the potatoes are quite tender when tested with a metal skewer, 15 to 20 minutes.
  • Drain the potatoes and garlic — reserving some of the cooking water — and dump them back into the pan. Dry the potatoes over medium heat, shaking the pan and stirring until the potatoes look floury and leave a light film on the bottom of the pan.
  • If using a ricer, dump the potatoes into a bowl and then rice them back into the pot set over very low heat. If using a hand masher, mash them in the pot until completely smooth.
  • Using a wooden spoon, beat in the butter and then beat in the hot milk in 1/4-cup increments. If the potatoes are still too thick, beat in a bit of the cooking water until they reach the consistency you want. Season well with salt and pepper and serve right away.


Rate or Review

Reviews (4 reviews)

  • sojo23 | 11/28/2019

    Delicious and simple. The hint of garlic is just enough and doesn't overpower the potatoes. Substituted with cream instead of milk but otherwise made as directed.

  • Krispie | 11/24/2017

    I don't usually use a recipe for mashed potatoes but this one was delicious and it used a lot less butter and cream then I usually use so the potatoes were healthier. Bonus!

  • vpmillerart | 04/04/2016

    It seems silly to need a recipe for mashed potatoes, after all they're just boiled and then mashed up with some liquid, right? I've tried many variations. I love this version- adding a little of the cooking water and the boiled garlic makes it so flavorful and creamy!! I found I didn't need as much milk, but increased the water proportionally. Delicious! Thank you.

  • FoodieNerd | 02/09/2008

    The garlic that's boiled along with the potatoes adds a perfect touch of flavor. Delicious!

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