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 easy to make.
You can roast the garlic in advance and store it in an airtight container in the refrigerator. Reheat it in the microwave at 50% power for 20-30 seconds, then squeeze the heads into the pot of drained potatoes.
Ingredients Notes With Substitutions
See the complete list of ingredients on the recipe card below.
- Yukon Gold Potatoes: My go-to potatoes for this recipe are Yukon Gold or Russet potatoes.
- Butter: Unsalted or salted. If using salted butter, reduce the added salt to ¾ teaspoon.
- Sour cream: Use full-fat for the richest flavor. You can use light but avoid fat-free as it does not add rich flavor or creaminess.
- Milk: For the best flavor, use whole milk.
- Fresh herbs: Parsley, thyme, or rosemary.
How To Make Yukon Gold Mashed Potatoes
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Roast the garlic.
- Boil the potatoes in salted water and run them through a potato ricer if you have one.
- Add the butter, sour cream, milk, and garlic. Cover the pot to expedite the melting of the butter.
- Use a potato masher to blend the ingredients and make the mashed potatoes ultra smooth.
- Season with salt and freshly ground black pepper. Garnish with fresh herbs.
Cook’s Notes
- After boiling the potatoes, drain well. I use a colander in the sink when I am using a potato ricer. Then, I push the potatoes through the potato ricer back into the hot pot. I work quickly and efficiently.
- Soften the butter and warm the milk and sour cream to room temperature. Remember that milk and sour cream should not be at room temperature for more than 2 hours.
- Do not use an electric mixer or food processor for mashed potatoes, as it releases a lot of starch, resulting in a gummy texture. For a light, fluffy texture, use a potato masher or a potato ricer.
- It is best to measure with this recipe rather than wing it. If you add too much liquid, the potatoes will not be as thick and creamy; if you add too little, the potatoes will be dry.
Perfect Pairings
- Stew: pork stew, easy hamburger stew, or Dutch oven beef stew.
- Chicken: smothered chicken, French onion chicken, or ranch chicken
- Beef: Mississippi pot roast, crockpot beef tips, beef short ribs
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.
Print
Pin
Rate
Servings: 8 servings
Calories: 242kcal
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
Calories: 242kcal | Carbohydrates: 31g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 895mg | Potassium: 767mg | Fiber: 4g | Sugar: 3g | Vitamin A: 345IU | Vitamin C: 34mg | Calcium: 63mg | Iron: 1mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Elizabeth F
I ate a lot of mashed potatoes in school and loved each hot, creamy bowl drizzled with melted butter and a dash of olive oil.
I haven’t had it in ages except during Thanksgiving dinners. Reading this reminded me of how much I enjoy eating it. I might try another bowl soon.
Beth Pierce
I hope you enjoy them as much as we do, Elizabeth!
Emily
The way I have been craving mashed potatoes lately, it’s like you’ve read my mind! These were so delicious, and so full of flavour.
Ebomy
Roasting the garlic in this recipe was chef’s kiss! Loved how my potatoes came out! Can’t wait to make this again!
Beth Pierce
So happy that you liked it, Ebony!
Catalina
Tried this recipe tonight and it turned out exactly how I like mashed potatoes. Smooth, buttery, and full of rich potato flavor!
Beth Pierce
I am so glad that you liked them!
Amber Myers
I just love mashed potatoes. I can just eat a bowl of mashed potatoes and be content. These look so tasty!
Beth Pierce
Thanks, Amber! Enjoy!
April
The best mashed potatoes ever! Using Yukon Golds makes them so buttery and velvety. Total comfort food that I’ll be making on repeat.
Tammy
Sour cream is a must in mashed potatoes. It just adds so much richness…delicious recipe!
Beth Pierce
Thank you, Tammy!
Janie
Buttery and creamy mash potatoes are always my side when its paired with a good steak! I could just eat the whole bowl by itself though.
Beth Pierce
Me too!
Ben
Nice! I’ll never use russet potatoes for mashed potatoes again. The Yukon Golds are vastly superior. So buttery.
Beth Pierce
I agree!
Terri
These are so good. Everyone needs a classic mashed potato recipe like this one in their rotation. Yukon Gold is ALWAYS the way to go.
Beth Pierce
I agree, Terri!