6 servings (serving size: 3/4 cup)

Yukon golds make brilliant mashed potatoes, thanks to their balance of waxiness and starch. Because yellow potatoes are more flavorful than others, they don't need a lot of fat to taste rich. Mash them by hand just until creamy--overworking the potatoes will make them gummy.

How to Make It

Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Return potato to pan. Add milk and remaining ingredients; mash with a potato masher to desired consistency.

Ratings & Reviews

Excellent, easy mashed potatoes

January 06, 2017
I went with two heaping cups and think that was the best strategy.  One of the mistakes in this recipe (and it's actually right in the recipe itself) is that four cups of potatoes does not equal 2 pounds.  I think the best bet is to err more towards the 2 pounds than four cups.  Also, I subbed in 1 TBSP of sage for parsley since my GF hates parsley.  Also, sage just seemed like it would work better.  I think it was an upgrade.

skerida's Review

November 13, 2013

HikingYogini's Review

February 10, 2010
Very tasty. I made it even lighter by using skim milk, about 4 oz of non-fat, plain yogurt (instead of sour cream), and only 1 tblsp of Smart Balance buttery spread. Very yummy!

laebrown's Review

December 21, 2011
Made this for a dinner party to serve alongside CL's Coq au Vin. Really quick, easy, and solid recipe for mashed potatoes that everyone enjoyed. Also easy to scale up to serve a larger group. This will be my go-to mashed potato recipe in the future! :)

Danamu's Review

December 21, 2011
How can they say this is a 10 minute recipe when the cooking time alone is 10 plus minutes? How about including the time to peel, dice and mash. It drives me crazy when sites say super quick and then don't include the real time it takes to cook a recipe. Shame on you.

jhoegerman's Review

September 01, 2011
This was my first time home making mashed potatoes so I was pleasantly surprised at how well they turned out. I added in some garlic and substituted some garlic herb butter for the regular butter for more flavor. Very yummy, and I will probably make it again

goosesc's Review

November 27, 2011
These tasted as good as any "regular" recipe. Easy to make, and exactly as desired by the mashed potato lovers in the group!

abhaya33's Review

November 21, 2009

rykev86's Review

March 02, 2010

jombay's Review

December 28, 2008
These are wonderful! They are very rich and creamy, so they don't even need any butter or gravy. I always serve them with the Beef Stew from the January 2004 issue. Delicious!