best side dish

Yukon Gold Mashed  Potatoes (no peeling!!)

quick mashed potatoes

I loooooooooooove these lumpy, buttery mashed potatoes. We’re making them with Yukon Gold potatoes which have a very thin skin and a very creamy buttery taste to them.

don't peel them!

Appreciate the lumps! Keep those skins on! Leaving the skin on potatoes not only save you time, but they add nutritional value and they make any dish look beautiful.

USE YUKON GOLD POTATOES

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.

HOW TO MAKE

1. Boil the potatoes in salted water until a fork easily slides in.

HOW TO MAKE

2. Drain the potatoes and place back into the same pot.

HOW TO MAKE

3. Before I add anything else in, I like to give them a couple mashes with a wooden spoon or hand masher.

HOW TO MAKE

4. Add milk, butter and season with salt and pepper.

5. Keep mixing until you have the desired consistency of mashed potatoes you want.

HOW TO KEEP THEM 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.