Go Back

Yukon Gold Garlic Mashed Potatoes

Yukon Gold garlic mashed potatoes are simmered until fork-tender, then mashed with warm butter and milk for a creamy, fluffy texture. Garlic cooks right alongside the potatoes for an easy side dish with rich, savory flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch pieces
  • 6 cloves garlic peeled
  • 1 tbsp kosher salt divided
  • 0.5 cup unsalted butter cut into pieces
  • 0.75 cup whole milk

Method
 

  1. Put the potatoes and garlic in a large pot and cover with cold water by 1 inch. Add 2 teaspoons of the salt.
  2. Bring to a boil over high heat.
  3. Reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender when pierced with a fork.
  4. While the potatoes cook, warm the butter and milk in a small saucepan over low heat until the butter melts; keep warm.
  5. Drain the potatoes and garlic, return them to the pot, and set the pot over low heat for 1 to 2 minutes, shaking gently, until excess moisture evaporates.
  6. Mash the potatoes and garlic.
  7. Gradually mix in the warm butter and milk until creamy.
  8. Stir in the remaining 1 teaspoon salt and serve warm.

Notes

For fluffy potatoes, stop mashing as soon as they are creamy to avoid a gummy texture. Refrigerate leftovers for 3 to 4 days; they can be frozen. For a dairy-free option, use plant-based butter and unsweetened, unflavored non-dairy milk.