Garlic Yukon Gold Mashed Potatoes

Creamy garlic smashed Yukon gold potatoes – the only recipe you’ll ever need for this iconic side dish that needs a spot at everyone’s table this season.

Mashed potatoes make everyone happy.  This is the simplest recipe that requires no peeling, and takes only 25 minutes to cook due to the small dice on the potatoes.  Salting the water flavors the tubers throughout, lending to a creamy texture at the finish.  My best advice is to make EXTRAS!

Oven space can be at a premium over the holidays, and this is a stove-top recipe that also can easily be re-heated in a crock pot.  Make them a day or two in advance, and reheat on low for 30 mins to an hour before eating – just have some extra cream on hand if they seem a little dry.  

Garlic Yukon Gold Mashed Potatoes

Print Recipe
Creamy Garlic Yukon Gold Mashed Potatoes
Course dinner, Lunch, Side Dish
Cuisine American
Keyword MASHED POTATOES
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8

Ingredients

  • 4 lbs Yukon gold potatoes, washed and chopped (leave skin on!)
  • 4 cloves garlic - peeled and left whole
  • 1-2 Tbsp kosher salt
  • 1.5-2 cups heavy cream, at room temp
  • 10 Tbsp butter
  • fresh cracked black pepper

Instructions

  • Wash the potatoes, leaving the skin on, and chop into cubes that are about 2 inches in size. Fill a large pot with the potatoes, and cover with just enough COLD water to cover by 2 inches. Heavily salt the water (this is the only salt in the recipe, and it flavors the potatoes while they cook - I recommend 1-2 Tbsp).
  • Bring the potatoes to a boil and cook until the potatoes are fork tender, about 20 minutes. Drain, and throw back into the hot pot, leaving the cloves of garlic in the mix. Add the cream and butter to the potatoes, and mash to combine into a creamy consistency. Add a ton of cracked black pepper and taste for seasoning. You likely won't need any salt, but add if you prefer at this point.
  • ENJOY!

Notes

This recipe is easy to make ahead by 24 or 48 hours.  They can also be kept warm if covered in a low temp oven.  To save oven space at holidays, I have had great success putting these into my slow cooker and heating over low heat about 30 minutes before eating.  Have some extra cream on hand in case they need a little!

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