These Yukon Gold Mashed Potatoes are so, so good! They are creamy + fluffy in texture, lightened up, and have just the right amount of buttery, garlicky flavor. Done + on the table in about 30 minutes.

A bowl filled with prepared mashed potatoes garnished with chopped chives. A spoon is sitting in the mashed potatoes and the bowl is sitting on a countertop surrounded by a napkin, a small container of ground black pepper, a small container of salt, a plate filled with chopped chives, and two glasses filled with water. Two hands are on either side of the bowl.

I’m pretty sure mashed potatoes might be the ultimate, great American comfort food side dish (next to mac and cheese…of course!). And, as a lady who has an oddly deep understanding of potatoes (weird claim to fame, I know), I can say with confidence that this is the BEST mashed potato recipe out there.

What makes this creamy mashed potato recipe heads above the rest? Because it uses Yukon Gold potatoes. Yukon Golds have a naturally buttery flavor + fine-grained texture that makes them THE ideal potato for mashing. The gold standard for potatoes, if you will. But that doesn’t mean I didn’t add butter! Of course I did! But, because the potatoes already have a buttery flavor, I used less than most mashed potato recipes call for…and all without any sacrficing flavor or texture. Because, we all know people have very specific views when it comes to the texture of their mashed taters.

Another update to this comfort classic? I subbed the sour cream with Greek yogurt (but you can use sour cream if you prefer) and added *just* the right amount of salt + garlic powder. Simple? Yes. But sometimes its the small, specific details that really make a dish seconds-worthy.

These Yukon Gold mashed potatoes are naturally vegetarian + gluten free, surprisingly fluffy, and are done in about 30 minutes (from start to finish!). That means you can have creamy mashed potatoes make an appearance at the dinner table on a regular basis…not just on holidays! And, having your whole family gobble them up and asking for more is just one more reason to serve up this hearty side dish even more often. Full bellies + minimal effort is always a yes for me!

Ingredients for mashed potatoes sitting together on a countertop before cooking.
Ingredients: Yukon Gold potatoes, kosher salt, unsalted butter, milk (I used 2%), plain Greek yogurt (whole milk or low-fat works best; or you can use sour cream), garlic powder (optional, but highly recommended), fresh chives or parsley (garnish + optional)

How to make these creamy, dreamy mashed potatoes

If you are a visual person, here is a picture guide for how the recipe should look at each step. Be sure to grab the exact measurements for the ingredients by scrolling down to the recipe card below.

Potaotes being peeled using a hand peeler on a wooden cutting board. Cutting board is sitting on a countertop and has a plate with chopped chives on it. Cuttting board is surrounded by a Dutch oven and remaining ingredients for the mashed potatoes.
Peel the potatoes.
Peeled potatoes being chopped into 1" chunks on a wooden cutting board. Cuttting board is surrounded by a Dutch oven and remaining ingredients for the mashed potatoes.
Chop the peeled potatoes into 1″ chunks.
A Dutch oven filled with water and  1" chunks of peeled potatoes. Dutch oven is sitting on a countertop with a small container filled with salt sitting next to it.
Add the peeled and chopped potatoes to a large pot. Sprinkle with 1 teaspoons of salt then cover the potatoes with water and place over high heat. Bring the water to a boil then lower the heat simmer until the potatoes are tender and easily break apart with a fork. About 12-15 minutes.
Milk being poured into a saucepan. Saucepan has two pats of butter inside and is sitting on a countertop.
While the potatoes cook, heat the butter and milk together until the butter is melted and the milk is warm. You can do this in a small pot on the stove or in the microwave.
Potato masher mashing cooked and peeled potatoes in a Dutch oven. Dutch oven is sitting on a countertop and is surrounded by additional for mashed potatoes.
When the potatoes are cooked, drain in a colander then place the potatoes back in the pot. Mash the potatoes until no large lumps remain. (You can also use a food mill, food processor, hand mixer, or ricer if you wanted completely smooth mashed potatoes.)
Melted butter and warmed milk being poured into mashed potatoes. Mashed potatoes are in a Dutch oven sitting on a countertop surrounded by topping additional ingredients for mashed potatoes.
Pour the melted butter and warm milk over the potatoes then stir to combine.
Greek yogurt and seasonings sitting on top of mashed potatoes in a Dutch oven prior to being mixed in. Dutch oven is sitting on countertop and is surrounded by a small plate of chopped chives.
Stir in the Greek yogurt and season with the remaining 1 teaspoons of salt, garlic powder (if using), and pepper, to taste. Taste the potatoes and add more salt and pepper as needed.
Prepared mashed potatoes garnished with chopped chives. A wooden spoon is stirring the potatoes in a Dutch oven. Dutch oven is sitting on countertop and is surrounded by a small plate of chopped chives, a small container or salt, and another small container of ground black pepper.
Garnish the mashed potatoes with fresh herbs, if desired, and serve warm. Leftover mashed potatoes can be stored in an air tight container in the fridge for 3 to 4 days.

Recipe testing notes from Taesha

  • Potatoes: I like the flavor of a yellow/gold variety of potato, but you can use red potatoes or Russet, if you prefer.
  • Keep the skins on. I prefer a smooth, creamy texture when it comes to my mashed potatoes — but you can leave the skins on to make this recipe even easier. The good thing about Yukon Gold potatoes is that their skin is thin + tender — and can be a delicious adaption to this recipe.
  • Adjust the flavors to fit your personal taste preferences. This is one of those recipes you can easily tweak at the end to be as salty, buttery, garlicky, or creamy as YOU like. So, after everything is cooked and mixed, give these mashed potatoes a quick taste and add more of whatever you need to personally love these potatoes as much as I do.

What to enjoy these dreamy mashed potatoes with…

Did you try this mashed potatoes recipe and now you’re hungry for more? 

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A bowl filled with prepared mashed potatoes garnished with chopped chives. A spoon is sitting in the mashed potatoes and the bowl is sitting on a countertop surrounded by a napkin and a few small plates of seasonings out of focus slightly out of frame.
5 from 1 vote

Creamy Yukon Gold Mashed Potatoes

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Cuisine: American
Course: Side Dish
These Yukon Gold Mashed Potatoes are so, so good! They are creamy + fluffy in texture, lightened up, and have just the right amount of buttery, garlicky flavor. Done + on the table in about 30 minutes.

Ingredients
 

  • pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 2 teaspoons kosher salt, divided + to taste
  • 2 Tablespoons unsalted butter
  • ½ cup milk, I used 2%
  • ½ cup plain Greek yogurt, whole milk or low-fat works best. Or you can use sour cream.
  • ½ teaspoon garlic powder, optional, but highly recommended!
  • Chopped fresh chives or parsley, garnish + optional

Instructions
 

  • Add the peeled and chopped potatoes to a large pot. Sprinkle with 1 teaspoons of salt then cover the potatoes with water and place over high heat. Bring the water to a boil then lower the heat simmer until the potatoes are tender and easily break apart with a fork. About 12-15 minutes.
  • While the potatoes cook, heat the butter and milk together until the butter is melted and the milk is warm. You can do this in a small pot on the stove or in the microwave.
  • When the potatoes are cooked, drain in a colander then place the potatoes back in the pot. Mash the potatoes until no large lumps remain. (You can also use a food mill, food processor, hand mixer, or ricer if you wanted completely smooth mashed potatoes.)
  • Pour the melted butter and warm milk over the potatoes then stir to combine. Stir in the Greek yogurt and season with the remaining 1 teaspoons of salt, garlic powder (if using), and pepper, to taste. Taste the potatoes and add more salt and pepper as needed.
  • Garnish the mashed potatoes with fresh herbs, if desired, and serve warm.
  • Leftover mashed potatoes can be stored in an air tight container in the fridge for 3 to 4 days.
Serving: 0.5cups, Calories: 204kcal, Carbohydrates: 35g, Protein: 6g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 13mg, Sodium: 804mg, Potassium: 827mg, Fiber: 4g, Sugar: 3g, Vitamin A: 151IU, Vitamin C: 37mg, Calcium: 70mg, Iron: 1mg