Garlic Yukon Gold Mashed Potatoes

Here is my favorite mashed potatoes recipe, made with buttery Yukon Golds, heavy cream, fresh garlic, and a generous amount of good quality butter for that rich, creamy texture everyone loves.

These mashed potatoes are a staple at our dinner table, especially during the holidays. I love using Yukon Golds because they have a naturally buttery flavor and create the creamiest mash. My kids ask for these every Thanksgiving!

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What Kind of Potatoes Should I Use?

Yukon Gold potatoes are my go-to for mashed potatoes because they have a naturally buttery flavor and creamy texture that’s hard to beat. They fall somewhere between starchy russets and waxy red potatoes, which means they mash up smooth without getting gluey or gummy. If you can’t find Yukon Golds at your store, russet potatoes will work too, though they’ll give you a fluffier, less creamy result. When picking out your potatoes, look for ones that are firm with no soft spots or green patches, and try to choose potatoes that are similar in size so they cook evenly.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Yukon Gold potatoes: Russet potatoes work great for mashed potatoes too – they’ll give you a fluffier texture. Red potatoes are another option, though they’ll be a bit creamier and less smooth. Whatever you do, don’t skip the potatoes entirely since they’re the base of this dish.
• Heavy cream: You can use whole milk or half-and-half instead, though your mashed potatoes will be a bit less rich. If you want to keep them creamy, add an extra tablespoon of butter to make up for it.
• Butter: Olive oil or cream cheese can work in place of some of the butter. If using cream cheese, start with 2-3 ounces and mix it in while the potatoes are still hot.
• Fresh garlic: Garlic powder works in a pinch – use about 1/2 teaspoon instead of the fresh minced garlic. It won’t have quite the same punch, but it’ll still add nice flavor.
• Chives: Green onions, parsley, or even a sprinkle of dried herbs like thyme work well for garnish. This is totally optional anyway, so feel free to skip it.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with mashed potatoes is overworking them, which activates the starch and turns your fluffy side dish into a gluey paste – use a potato masher or ricer and stop as soon as they’re smooth.

Starting your potatoes in cold salted water instead of boiling water ensures they cook evenly all the way through, preventing hard centers and mushy outsides.

Adding cold butter and cream straight from the fridge can cool down your potatoes and make them harder to mash smoothly, so warm your cream on the stove or in the microwave first and let your butter sit at room temperature.

Finally, don’t skip salting your cooking water generously – this is your main opportunity to season the potatoes from the inside out, and under-seasoned potatoes are nearly impossible to fix later.

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What to Serve With Mashed Potatoes?

Mashed potatoes are the perfect side dish for just about any protein you’re serving for dinner. They go great with roasted chicken, grilled steak, pork chops, or even meatloaf – basically anything with a good gravy or sauce that can pool into those creamy potatoes. I love serving them alongside roasted vegetables like green beans, Brussels sprouts, or glazed carrots to round out the plate. If you’re making a holiday meal, these potatoes pair beautifully with turkey, ham, or prime rib, and don’t forget to make extra gravy for spooning over everything.

Storage Instructions

Store: Keep your leftover mashed potatoes in an airtight container in the fridge for up to 4 days. They might firm up a bit as they cool, but that’s totally normal. I actually love using leftover mashed potatoes to make potato pancakes the next day!

Freeze: Mashed potatoes freeze pretty well for up to 2 months. Portion them into freezer-safe containers or bags, and try to press out as much air as possible. Just keep in mind they might be a little less creamy after freezing, but they’re still great for shepherd’s pie or mixing into soups.

Reheat: Warm them up in the microwave with a splash of cream or milk, stirring every 30 seconds until heated through. You can also reheat them on the stovetop over low heat, adding a bit of butter or cream to bring back that creamy texture while stirring frequently.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 12-15 g
• Fat: 36-40 g
• Carbohydrates: 130-140 g

Ingredients

For the mashed potatoes:

• 1/2 cup heavy cream (at room temperature for creamier texture)
• 1/2 tsp fine sea salt
• 2 lb Yukon Gold potatoes (waxy variety, holds shape better)
• 4 tbsp butter (I use Kerrygold unsalted for richness)
• 1 tbsp minced garlic (freshly minced for best flavor)

For the garnish (optional):

• minced chives (optional, adds fresh onion flavor and color)

Step 1: Prepare and Steam the Potatoes

• 2 lb Yukon Gold potatoes

Cut the Yukon Gold potatoes into even 2-inch chunks (keeping the skin on helps them hold their shape and prevents waterlogging).

Place them in a steamer basket over boiling water and steam for 25-30 minutes until a knife passes through easily with no resistance.

While the potatoes steam, you’ll have time to prepare the remaining components.

Yukon Golds are ideal here because their waxy texture resists becoming gluey when mashed.

Step 2: Infuse the Butter with Garlic

• 4 tbsp butter
• 1 tbsp minced garlic

While the potatoes finish steaming, melt the butter in a small saucepan over medium heat.

Once melted and foaming, add the freshly minced garlic and cook for exactly 1 minute, stirring constantly—this brief cooking mellows the garlic’s sharp bite while releasing its aromatic oils into the butter.

Don’t let it brown or it will taste bitter.

I like using Kerrygold butter here because its rich, slightly nutty flavor really elevates the final dish.

Step 3: Build the Creamy Enrichment

• 1/2 cup heavy cream
• 1/2 tsp fine sea salt
• garlic butter mixture from Step 2

Add the salt and room-temperature heavy cream to the garlic butter, stirring gently to combine.

Heat through for about 30 seconds until everything is warm and integrated, but don’t boil it.

I let the cream come to room temperature beforehand because it blends more smoothly into the potatoes without creating cold spots that need extra mixing.

This mixture is now ready to incorporate into the mashed potatoes.

Step 4: Rice and Combine

• steamed potatoes from Step 1
• butter and cream mixture from Step 3

Drain the steamed potatoes thoroughly and immediately pass them through a ricer into a large bowl while still hot—this creates an incredibly smooth, fluffy texture without overworking the starch.

Pour the warm butter and cream mixture from Step 3 over the riced potatoes and gently stir until everything is evenly combined.

The heat from the potatoes ensures the butter and cream distribute smoothly throughout.

Stop stirring as soon as everything is combined to avoid developing a gluey texture.

Step 5: Finish and Serve

• minced chives

Transfer the mashed potatoes to a serving bowl and garnish with minced chives if desired for a pop of fresh color and subtle onion flavor.

Taste and adjust seasoning if needed.

Serve immediately while the potatoes are still steaming hot.

Garlic Yukon Gold Mashed Potatoes

Delicious Garlic Yukon Gold Mashed Potatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 13 minutes mins

Cook Time 27 minutes mins

Total Time 40 minutes mins

Servings 4

Calories 950 kcal

Ingredients

  

For the mashed potatoes:

• 1/2 cup heavy cream (at room temperature for creamier texture)
• 1/2 tsp fine sea salt
• 2 lb Yukon Gold potatoes (waxy variety, holds shape better)
• 4 tbsp butter (I use Kerrygold unsalted for richness)
• 1 tbsp minced garlic (freshly minced for best flavor)

For the garnish (optional):

• minced chives (optional, adds fresh onion flavor and color)

Instructions

 

• Cut the Yukon Gold potatoes into even 2-inch chunks (keeping the skin on helps them hold their shape and prevents waterlogging). Place them in a steamer basket over boiling water and steam for 25-30 minutes until a knife passes through easily with no resistance. While the potatoes steam, you'll have time to prepare the remaining components. Yukon Golds are ideal here because their waxy texture resists becoming gluey when mashed.
• While the potatoes finish steaming, melt the butter in a small saucepan over medium heat. Once melted and foaming, add the freshly minced garlic and cook for exactly 1 minute, stirring constantly—this brief cooking mellows the garlic's sharp bite while releasing its aromatic oils into the butter. Don't let it brown or it will taste bitter. I like using Kerrygold butter here because its rich, slightly nutty flavor really elevates the final dish.
• Add the salt and room-temperature heavy cream to the garlic butter, stirring gently to combine. Heat through for about 30 seconds until everything is warm and integrated, but don't boil it. I let the cream come to room temperature beforehand because it blends more smoothly into the potatoes without creating cold spots that need extra mixing. This mixture is now ready to incorporate into the mashed potatoes.
• Drain the steamed potatoes thoroughly and immediately pass them through a ricer into a large bowl while still hot—this creates an incredibly smooth, fluffy texture without overworking the starch. Pour the warm butter and cream mixture from Step 3 over the riced potatoes and gently stir until everything is evenly combined. The heat from the potatoes ensures the butter and cream distribute smoothly throughout. Stop stirring as soon as everything is combined to avoid developing a gluey texture.
• Transfer the mashed potatoes to a serving bowl and garnish with minced chives if desired for a pop of fresh color and subtle onion flavor. Taste and adjust seasoning if needed. Serve immediately while the potatoes are still steaming hot.