Yukon Gold Mashed Potatoes

These Yukon Gold mashed potatoes are so creamy and flavorful with roasted garlic, butter, sour cream, and milk. With just a handful of ingredients, they are so simple to make.

Course potato side, side

Cuisine American

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Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 242kcal

Author Beth Pierce

Ingredients

1 bulb garlic
½ tablespoon olive oil
3 lbs Yukon Gold potatoes
1 tablespoon salt
5 tablespoons unsalted butter
½ cup sour cream
⅔ cup milk
salt to taste
freshly ground black pepper to taste
fresh herbs for garnish

Instructions

Preheat oven to 400 degrees.
Using a sharp knife, cut off the tip on the non-root end of the garlic bulb. Place the cut bulb on a small piece of aluminum foil on a baking sheet, cut side up, and drizzle with the olive oil.
Roast the garlic for 35-40 minutes or until golden brown and soft when poked with a fork.
Peel and cut the potatoes into large chunks. Add the potatoes to a large pot of cold water. Add the salt and bring the pot to a boil. Reduce the heat to a gentle boil and cook until the potatoes are fork tender, 15-20 minutes. Drain the potatoes well.
Run the potatoes through a potato ricer if you have one, then return them to the hot pot. Skip this step if you do not have one.
Add the butter, sour cream, milk, and roasted garlic to the potatoes. To remove the garlic from the bulb, pinch at the stem end; it will pop out. Cover the pot to help the butter melt.
Use a potato masher to blend the ingredients until smooth. Season with salt and pepper to taste. Garnish with fresh herbs,

Notes

Store leftovers in an airtight container in the refrigerator.
Reheat in the oven at 350 degrees for 20-25 minutes or in the microwave at 50% power for short increments until warm.

Nutrition