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 isn’t anything wrong with some lumps. Keep those skins on! As a gardener who grows my own potatoes, I am absolutely am going to use every piece of the potato so I am totally team no peeling when it comes to mashed potatoes.
Leaving the skin on potatoes not only save you time, but they add nutritional value and they make any dish look beautiful (hey yukon gold potato soup, instant pot cheesy potatoes and roasted potatoes).
If you’re still reading this and you’re like “I can’t Pamela, I need to peel them” but then ok, do it. Or try my Cream Cheese Mashed Potatoes for the ultimate sexy smooth mashed potatoes.
How to Make
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!
Want them to be extra creamy?
Instead of using 5 tablespoons milk, use 1/4 cup heavy cream and 1 tablespoon milk. This will make the potatoes super creamy.
To add some tanginess, you can even add 2 tablespoons sour cream to them! This not only adds creaminess, but a yummy tangy taste.
How to keep mashed potatoes warm?
If you’re wanting to make these in advance, put them in the slow cooker on WARM. This is a great way to make them in advance for holidays or pot lucks.
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)Print
- 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
- 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!