Growing up, my grandmother’s secret to holiday meals was her velvety mashed potatoes, which she always made with Yukon Golds. The first time I tasted these buttery, golden potatoes infused with herbs, I knew ordinary mashed potatoes would never satisfy me again. This recipe transforms a simple side dish into something truly memorable with just a few aromatic additions that make all the difference.
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Table of Contents
Why This Recipe Works
The magic of these mashed potatoes lies in the herb-infused milk and butter. By simmering these liquids with bay leaves and fresh thyme, you create a subtle aromatic base that elevates everyday mashed potatoes into something special. Yukon Gold potatoes naturally contain less starch and more sugar than Russets, giving them that signature buttery flavor even before adding actual butter.
Ingredients You’ll Need
- Yukon Gold potatoes – Their natural buttery flavor and creamy texture make them ideal for mashing
- Kosher salt – Enhances the potato flavor and seasons the cooking water
- Whole milk – Creates the perfect creamy consistency while carrying herb flavors
- Butter – Adds richness and complements the natural buttery notes of the potatoes
- Fresh thyme – Provides subtle earthy notes that balance the richness
- Bay leaves – Add a complex aromatic quality that deepens flavor
- Onion – Infuses the milk with a gentle savory element
- Salt and pepper – Balances and enhances all flavors
Use whole milk for these potatoes. This is one time I suggest you don’t use 2% or skim milk. My personal preference would be to use half-and-half or cream instead. For an everyday bowl of mashed potatoes, whole milk has the best flavor and helps with the creamy texture.
How to Make Yukon Gold Mashed Potatoes
The method involves using a potato ricer or food mill instead of a mixer to mash the potatoes. A potato ricer will help to protect the potato cell walls and not release starch so they don’t get gummy. If you have ever had gummy mashed potatoes, it is because they have been overmixed and the cell walls of the potato have burst.
Here are the recipe steps:
- Wash and peel potatoes. Cut potatoes into 2-inch pieces. Cutting the potatoes evenly will help them cook evenly.
- Place potatoes in a saucepan and cover with enough water to cover the potatoes by one inch.
- Place potatoes on medium-high heat to simmer for about 20-25 minutes. Potatoes are done when a fork pieces through easily.
- While the potatoes are cooking, heat milk, butter, thyme, and bay leaves on low.
- When the potatoes are done, drain the excess water from the potatoes.
- Place potatoes in either a potato ricer or a food mill. Press or crank the potatoes through the ricer or food mill.
- Remove the bay leaves, thyme, and onion from the milk and add the milk to the potatoes. Stir to combine.
- Season with salt and pepper to taste.
Herb-Infused Creamy Yukon Gold Mashed Potatoes
Ingredients
- 4 pounds Yukon Gold potatoes
- 2 teaspoons kosher salt
- 1 1/2 cups whole milk
- 4 ounces butter (1 stick)
- 1 sprig thyme
- 2 bay leaves
- 2 slices onion (if desired)
- salt and pepper to taste
Instructions
- Place the potatoes in a saucepan and cover with enough water to cover the potatoes by one inch.
- Bring to a boil over medium-high heat. Then lower the heat to simmer for about 20 to 25 minutes. Potatoes are done when they can be easily pierced with a fork.
- While the potatoes are boiling, heat the milk, butter, herbs, and optional onion in a small saucepan over low heat.
- Remove the herbs and onion (if used) from the milk.
- When the potatoes can be easily pierced with a fork, drain the water and run the potatoes through a potato ricer or food mill.
- Add the warm milk to the processed potatoes, and season with salt and pepper to taste. Stir to combine.
- Serve immediately. The potatoes may become gummy if allowed to cool too much.
Nutrition
How to Serve Yukon Gold Mashed Potatoes
When I am serving these Yukon gold mashed potatoes I love to melt butter and drizzle it over top or place dollops of butter in the potatoes to create little pockets of butter.
Also, some fresh herbs are great things to top off potatoes like chives or parsley. Or you can do a mixture of both.
What to Serve with Yukon Gold Mashed Potatoes
These mashed potatoes are a great side dish that can go with almost any entree. Here are some ideas:
Storage and Reheating
- Reheating: For best results, reheat in microwave on high in 30-45 second intervals, stirring between each interval. Add a splash of milk if needed to restore creaminess
- Refrigerator: Store in an airtight container for up to 6 days
- Freezer: Freeze in freezer-safe containers for up to 4 months
Love potatoes? Try these recipes!
- Fiesta Potatoes
- JoJo Potatoes
- Lyonnaise Potatoes
- Mashed Potato Pancakes
- Old Fashioned Potato Soup
- Pan Fried Potatoes
- Roasted Greek Potatoes
- Roasted Red Potatoes
- Steakhouse Potatoes
Favorite Side Dish Recipes
Check out my easy side dish recipes and the best Thanksgiving dinner recipes here on CopyKat!
I like to add sour cream and/or cream cheese to my mashed potatoes in place of or in addition to the milk. I think it makes them extra creamy, rich and flavorful as a result. I’m curious to try the buttermilk though.
Love the recipe. However, for a different take — use buttermilk! (My wife is Serbian, and I was going to surprise her by making mashed potatoes. The markets in Belgrade don’t have ‘buttermilk’, but they have a very similar product marketed as yougurt, (actually I think it really is buttermilk, but hey — I’m not Serb!)). Anyway, I boiled the potatoes, and while doing so, heated the yougurt with some salt, pepper and parsley flakes and some garlic powder. Stirred in the warm yougurt and about half of stick of butter to the riced potatoes (yep! brought my personal ricer with me). Wife and in-laws and stepdaughters couldn’t get enough of them. When I got back stateside, I made same way only used regular -off-the-shelf buttermilk the next time I made them.
Thanks for your recipe, will try it on my wife and family soon!
I totally want to make your mashed potatoes very soon. They sound completely delicious.