Rustic Yukon Gold Mashed Potatoes (with Skins)
Creamy, buttery, and with that perfect touch of rustic charm—these Yukon Gold mashed potatoes are as cozy as it gets. Easy steps and simple ingredients make this recipe a go-to for comfort and flavor every time.
Classic, Cozy Potatoes
There’s something magical about a bowl of warm mashed potatoes, especially when they’re this simple and satisfying.
Yukon Golds bring their naturally rich, buttery texture, while keeping the skins on adds that extra earthy vibe and chunky texture we all love.
A hint of garlic, nutmeg, and white pepper elevates the flavor just enough to make these feel special, without losing any of the cozy, familiar comfort we crave.
Whether it’s a holiday dinner or a laid-back meal with friends, these Yukon Gold mashed potatoes fit right in, bringing warmth and heartiness to your table.
Complete the Menu: Serve these golden mashed potatoes with classic roasted boneless turkey breast with gravy, roasted carnival squash with maple ginger glaze, and baked brie with spiced pears for a special holiday treat!
This recipe is also part of our Thanksgiving Dinner for 4 roundup, featuring three perfectly curated menus for small Thanksgiving dinner celebrations.
And for more comforting potato goodness check out our recipes for truffle mashed potatoes, fondant sweet potatoes, and crispy roasted sweet potatoes.
Why You’ll Love This Recipe
Ingredient Notes
Yukon Gold Potatoes – Naturally buttery and creamy, these potatoes bring a rich texture. Leaving the skins on adds extra texture and a rustic touch.
Butter – Adds depth and richness to every bite; use unsalted so you can control the salt level.
Garlic – Optional, but it gives a subtle savory boost. Let it simmer in the butter for a mellow, cozy flavor.
Heavy Cream or Whole Milk – Heavy cream makes them extra creamy, but whole milk works if you prefer a lighter texture.
Nutmeg & White Pepper – Just a pinch of each for warmth and depth. These flavors bring a little elegance to classic mashed potatoes.
Chives – Freshly chopped chives on top add a pop of color and a gentle onion flavor that complements the richness.
*Find the full printable recipe with specific measurements below.
Seasonal Produce Spotlight: Yukon Gold Potatoes
In the Pacific Northwest, potatoes are a year-round staple, but they truly shine in fall and winter. Thanks to the region’s rich volcanic soil and cool climate, we get some of the best-quality potatoes—perfect for making creamy, flavorful dishes like mashed potatoes.
Yukon Golds, grown in Washington and Oregon, are known for their buttery texture and vibrant yellow color, making them ideal for mashing.
For more on Pacific Northwest potato farming, check out the Washington State Potato Commission and this guide on locally grown potatoes.
Step-By-Step Directions
1
Cook Potatoes
Boil Yukon Gold potatoes (skin on) in salted water until fork-tender.
2
Warm Butter & Cream
While they cook, warm the butter, cream, garlic, nutmeg, and white pepper in a saucepan over low heat.
3
Mash Together
Drain potatoes and return to pot. Pour in warm butter mixture and mash until creamy.
4
serve & Garnish
Season with salt to taste, garnish with fresh chives, and serve!
Pro Tips
- Cook Just Right: Boil potatoes until fork-tender (15-20 minutes). Overcooking leads to waterlogged potatoes, while undercooking makes them hard to mash.
- Season Early: Always salt the water! It infuses the potatoes with flavor from the start—aim for about 1 teaspoon in the boiling water.
- Warm Up Your Cream and Butter: Cold cream and butter can make the potatoes gluey. Warm them with garlic and spices beforehand to keep the texture smooth and creamy.
- Avoid Over-Mixing: Too much mashing releases extra starch, making potatoes gummy. Mash until creamy, then stop to keep them fluffy.
- Taste as You Go: Adjust salt and pepper after mashing for well-seasoned, flavorful potatoes.
Perfect Pairings
These rustic Yukon Gold mashed potatoes are cozy enough for casual dinners yet special enough for holiday gatherings. Here are some ideas to round out the meal:
Roasted Meats: Serve alongside our Pork Tenderloin with Apples and Onions, Maple Bourbon Glazed Turkey Breast, or Holiday Chicken with Cranberry and Orange for a hearty, satisfying main.
Seasonal Sides: Pair with fall side dishes like Sautéed Butternut Squash or Maple Sriracha Brussels Sprouts for added texture and seasonal flavor that complement the creamy potatoes.
Fresh, Fall Salads: Balance the rich potatoes with a Spinach and Pear Salad with Gorgonzola or a Grapefruit Avocado and Arugula Salad for a light, refreshing contrast.
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Rustic Yukon Gold Mashed Potatoes (with Skins)
Ingredients
- 3 lbs. Yukon Gold potatoes, scrubbed and chopped into 1-inch chunks (skin on)
- 1 tablespoon, plus 1 ½ teaspoons kosher salt
- ½ cup unsalted butter (1 stick)
- 3 cloves garlic, minced (optional)
- 1 cup heavy cream or whole milk (or half cup of each)
- ½ teaspoon ground white pepper
- ¼ teaspoon ground nutmeg
- fresh chives, chopped, for garnish
Instructions
- Boil the potatoes: Place the chopped potatoes in a large pot and cover with water by about 1 inch. Add 1 tablespoon of salt. Bring to a boil over medium-high heat then lower heat to medium and cook for 20 minutes, or until the potatoes are fork-tender.
- Simmer butter, cream, and seasonings: While the potatoes cook, combine the butter, minced garlic (if using), heavy cream or whole milk, 1½ teaspoon salt, ground nutmeg, and white pepper in a saucepan. Place over low heat and let it gently simmer (do not boil), stirring occasionally, for 10-15 minutes. This will mellow the garlic and allow the flavors to meld.
- Drain and mash: Drain the potatoes and return them to the pot. Pour the warm butter and cream mixture over the potatoes. Using a potato masher, mash the potatoes directly in the pot until smooth but still rustic with bits of skin. Stir gently to fully incorporate the butter and cream mixture.
- Adjust seasoning: Taste and add more salt, nutmeg, and white pepper if needed.
- Serve: Transfer to a serving dish and garnish with freshly chopped chives for a bright, fresh finish.
Recipe Notes
Top Tips
- Salt the Water: Salting the water infuses flavor into the potatoes as they cook. Don’t skip this step!
- Warm Butter & Cream: Warm the butter and cream together before adding to avoid gluey potatoes.
- Don’t Over-Mix: Mash just until creamy; over-mixing can make the potatoes get that gummy texture.
- Adjust to Taste: After mashing, taste and add salt as needed for perfect seasoning.
Leftovers & Storage
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Reheat gently on the stovetop or in the microwave with a splash of milk or cream to restore creaminess.
- Freeze: Mashed potatoes can be frozen for up to 2 months. Thaw in the fridge overnight and reheat slowly with added milk for best results.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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Classic. I will be contributing this dish to our Thanksgiving gathering. I love chives and I grow them, too.
Thank you so much for sharing! I’m so happy hear this recipe will be part your Thanksgiving table. Chives fresh from the garden? I love that! They’re going to bring such a bright, fresh flavor to the dish. I hope it’s a big hit!