Embrace the lumps and keep the skins on your mashed potatoes! These chunky mashed potatoes are made with Yukon Golds, making them have a natural buttery taste and texture to them. Some people would call them “rustic” but I just call them delicious.
Yukon Gold Mashed Potatoes
I loooooooooooove these lumpy, buttery mashed potatoes. We’re making them with Yukon Gold potatoes which have a very thin skin (don’t peel them – more about that below), and a very creamy buttery taste to them.
Yukon golds are as the name states, golden yellow, so they are going to be a stunner on the dinner table instead of those bland white mashed potatoes that your sister in law is making.
With just a few ingredients, and about 25 minutes from start to finish, you’re going to love these mashed potatoes! Serve them next to other classic dishes like Salisbury Steak, Cheesy Meatloaf, Pork Chops and Gravy, Thanksgiving Turkey and so much more!
Don’t Peel Your Mashed Potatoes!
Appreciate the lumps! Seriously—there’s nothing wrong with a few lumps in rustic mashed potatoes. Keep those skins on! As a gardener who grows my own Yukon Gold potatoes, I’m absolutely going to use every piece of the potato, which is why I’m totally team no-peel mashed potatoes.
Leaving the skin on not only saves you prep time, but it adds extra nutrition and natural flavor, and makes mashed potatoes with skins look beautiful on the table. It gives them that cozy, homestyle mashed potato look we all love.
How to make no-peel mashed potatoes
Boil the potatoes in salted water until a fork easily slides in.
Drain the potatoes and place back into the same pot.
Before I add anything else in, I like to give them a couple mashes with a wooden spoon or hand masher. There’s no need for a electric hand mixer in this recipe, we’re embracing our lumps and getting a arm workout.
Add milk, butter and season with salt and pepper.
Keep mixing until you have the desired consistency of mashed potatoes you want.
Serve and enjoy these delicious potatoes!
How to Reheat Mashed Potatoes
There’s a few days you can reheat them:
Microwave: Put them in the microwave (covered loosely) for a couple minutes, stirring them to make sure they’re fully warm. This is my my prefererd method because it’s so quick.
Stovetop: Add them to a pot on the stovetop and heat on medium heat until fully heated.
Oven: Take them out of the fridge and let them sit on the counter while the oven preheats. Heat at 350 degrees F, covered with aluminum foil for 20-30 minutes, or until fully warm in the middle.
Pin for later:
Quick Yukon Gold Mashed Potatoes (no peeling)
PrintIngredients
- 1 1/2 pound Yukon Gold potatoes chopped into bite size pieces
- 1/2 teaspoon salt
- 5 tablespoons milk
- 2 tablespoons butter
- salt and pepper
Instructions
- Place the chopped potatoes in a large saucepan or pot. Add cold water to completely cover the potatoes by at least 2 inches. Add half a teaspoon of salt and stir. Bring to a boil and then simmer for about 15 minutes, or until a fork easily slides into the potatoes.
- Drain potatoes and place back into the pot. Using a wooden spoon or hand masher, mash them a couple times to break them up a little bit.
- Add milk, butter and season with salt and pepper. Continue mixing them until you have the desired consistency of mashed potatoes.
- Serve and enjoy!
Sharon Bobik says
The only mashed potatoes recipe that I use! My family loves it! ❤️
Sam says
We made this with plant-based butter and plant-based milk due to dietary restrictions in my family. DELICIOUS!!