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Yukon Gold Garlic Mashed Potatoes

Yukon gold garlic mashed potatoes made with boiled cubes and a warm garlic butter cream to create a smooth, buttery mash. Finished with white pepper seasoning and chopped parsley for a classic golden side dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 409
Ingredients Equipment Method Notes

Ingredients
  

Yukon gold garlic mashed potatoes
  • 3 lb Yukon gold potatoes Peeled and cubed.
  • 1 tbsp salt For the water.
  • 6 tbsp unsalted butter For melting and garlic cooking.
  • 4 cloves garlic Minced.
  • 0.75 cup half-and-half Warmed with the garlic butter.
  • 1 tsp salt For seasoning the mash.
  • 0.25 tsp white pepper For seasoning the mash.
  • 2 tbsp fresh parsley Chopped, for topping.

Equipment

  • 1 Dutch oven

Method
 

Boil the potatoes
  1. Bring a large pot of salted water to a boil, then add the peeled and cubed Yukon gold potatoes. Boil for 15-18 minutes until the potatoes are tender, with a visible knife-tender texture.
Make the garlic cream
  1. Melt the unsalted butter in a small pan over low heat, then add the minced garlic. Cook for 2 minutes until fragrant, then add the half-and-half and warm through until smooth and hot.
Mash and season
  1. Drain the potatoes, return them to the pot, and set over low heat for 1 minute to dry off slightly. Keep them steaming but not boiling.
  2. Mash until smooth, then stir in the garlic cream. Mix until the color looks evenly golden and the texture turns creamy without lumps.
  3. Season the mash with salt and white pepper, then transfer to a serving bowl. Top with chopped parsley for a fresh green finish.

Notes

For the smoothest texture, mash immediately after draining while the potatoes are still hot and steaming, and keep the garlic half-and-half warm so it blends in quickly. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a covered pot over low heat with a splash of half-and-half as needed, stirring until creamy. Freezing is not recommended because mashed potatoes can become grainy after thawing. Dietary swap: use plant-based half-and-half and plant-based unsalted butter for a dairy-light version while keeping the garlic-melt method the same.