Yukon Gold Mashed Potatoes

Make creamy Yukon Gold mashed potatoes with the skin on for a rich, buttery side dish. Perfect for holiday meals or busy weeknights, easy and delicious!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings Servings

Calories 258kcal

Author Meghan Birnbaum

Equipment

Large stockpot
Potato masher
Cutting board
Knife
Wooden spoon (or stirring utensil)
Measuring spoons and cups
Colander (for draining the potatoes)

Ingredients

Water for boiling the potatoes about 1 gallon
2 pounds Yukon Gold potatoes
4 tablespoons unsalted butter
⅓ cup milk 1% used in this recipe
4 ounces cream cheese half a brick
2 teaspoons salt
½ teaspoon black pepper or white pepper for a cleaner look

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Instructions

Boil water: Fill a large stockpot with water, leaving room at the top. Bring to a boil.
Prep potatoes: Wash and cut 2 pounds Yukon Gold potatoes into 1-inch pieces.
Cook potatoes: Add potatoes to the boiling water. Reduce heat to medium-high and cook for 10 minutes. Check doneness by piercing with a fork. Cook for 2 more minutes if needed.
Prepare cream cheese: While potatoes cook, slice 4 ounces cream cheese into thin slices.
Melt butter: Drain the potatoes and return the pot to the stove. Melt 4 tablespoons unsalted butter in the pot.
Mash & mix: Add the potatoes back to the pot. Pour in ⅓ cup milk, 2 teaspoons salt, ½ teaspoon black pepper, and the cream cheese. Mash the mixture, leaving some chunks for texture.
Stir and serve: Stir to ensure all ingredients are combined, and serve warm.

Nutrition