Lovely sunshine yellow Yukon gold potatoes are a Farmers Market staple. In this post, I’ll show you how to make the creamiest and dreamiest skin on golden mashed potatoes you have ever tasted! These Yukon Gold Mashed Potatoes With Skin On are our favorite homemade mashed potatoes, and they just might become your favorite too!
Skin on Yukon Gold Mashed Potatoes
No peel mashed potatoes? Sign me up! I mean who doesn’t love some mashed potatoes pretty much any time of day, with anything at all? I may or may not eat mashed potatoes right out of the pan once in a while. Who wants to wait until they are plated?
I love the texture you get from leaving the skin on, and I like to leave them a little chunky too. Don’t worry, they are still going to be creamy Yukon gold mashed potatoes. Just with a little texture thrown in.
Making them a little chunky and leaving the skin on also means that it takes less time to prepare this recipe, because you don’t have to do any extra work to get them smooth or peel potatoes! No need for instant mashed potatoes when the homemade version is this easy!
Can You Leave The Skin On Yukon Gold Potatoes?
Oh yes indeed! They have a much thinner skin than a russet potato. The skin on a Yukon Gold is similar to that of a red potato, much softer with a less earthy taste than a russet has, and that makes them perfect for leaving the skins on.
Why Choose Yukon Gold Mashed Potatoes
These are the best Yukon gold mashed potatoes! I love Yukon Gold potatoes because they are a medium starch potato, so they are not as likely to get gummy if they are overworked.
Also, I love their naturally buttery flavor, and I use Yukons in most of my cooking when using potatoes. For other ideas, check out these recipes:
I know you’ll love this recipe as much as I do, so let’s get cooking!
Ingredients You Need To Make Yukon Gold Mashed Potatoes
Yukon Gold Potatoes- You may also see them called yellow or gold potatoes, so anything labeled as such will work in this recipe. This is one of my favorite things to buy at the Farmers Market.
You don’t need to worry about looking for a particular size, especially since you will be chopping them up anyway.
Salt and Pepper- You’ve got to season these babies, right?
Unsalted Butter- What are mashed potatoes without butter? I recommend unsalted, so you don’t end up with extra salt.
Milk- I use 1% milk in this recipe and you won’t need a whole lot, just enough to moisten the potatoes a bit to help mash them.
Cream Cheese- This is what really pushes this recipe over the top! It adds acidic tang and creaminess like nothing else can. Full fat cream cheese is best in this recipe rather than low fat because it will melt into the potatoes better than the low fat version.
Equipment Needed to Make Mashed Potatoes
- Large Stock Pot
- Potato Masher
That’s really it! Not a big list of equipment for this recipe. For boiling the potatoes, you’ll want a pot that’s large, probably around 8 quarts or larger.
How To Make The Best Mashed Potatoes
These skin on mashed potatoes are one of the easiest sides you’ll ever make. Here’s how you do it:
- Fill your stock pot with water, leaving a few inches of space left at the top and put on to boil.
- Cut your potatoes into pieces about one inch pieces, making sure they are as evenly sized as possible to ensure even cooking.
- Once the water is boiling, add your potatoes and boil until the pieces are easily pierced with a fork.
- Drain the water, and put potatoes back in the pot. Add the remaining ingredients and use a potato masher to mash the potatoes until they are smooth, but some chunks are left.
Be sure to head on down to the recipe card for complete instructions and additional tips!
How Can I Make My Mashed Potatoes Tastier?
Looking for some variations to this recipe? Here are a few ideas:
- Roasted Garlic
- Buttermilk instead of milk
- Goat cheese or mascarpone cheese instead of cream cheese
- Shredded Sharp White Cheddar
- Fresh Chives
- Put some Quick Pickled Shallots on top
Tips For Perfect Skin On Mashed Potatoes
- Don’t overcook them. They will get mushy and start to lose their structure, and nobody wants mushy potatoes!
- Be sure to scrub them before cooking. If you don’t have a potato brush, an abrasive sponge that you have not used to clean anything else would work fine. Be gentle to avoid scrubbing skin off.
- Add just enough milk to moisten the potatoes. You should not need more than about ⅓ of a cup.
- Don’t skip the cream cheese! They make these potatoes so creamy, with a slight tang. So good!
What To Serve With Mashed Potatoes
Mashed potatoes go with just about anything don’t they? Here are some ideas to get you started:
- Beef, chicken, or pork.
- Topping for Shepherds Pie.
- Serve with Roasted Green Beans and Carrots.
- Pair with Roasted Carrots with Carrot Top Pesto.
- They are great with Air Fryer Delicata Squash.
- Try them with Green Bean and Chanterelle Mushroom Casserole for the perfect Holiday menu.
- Pear and Parmesan Salad
Want even more ideas? Head over to Side Dishes and Salads to see more!
Thank you for stopping by The Copper Table! I hope you love these Yukon gold mashed potatoes with skin on. If you tried them, I’d love to hear from you. Simply leave a rating or comment.
Don’t forget to share with friends on social media or pin to a Side Dishes or Holiday board on Pinterest.
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Skin On Yukon Gold Mashed Potatoes
Yukon Gold Mashed Potatoes With Skin On are an easy side for a busy weeknight or Holiday meal. They get extra body and creaminess from a surprise ingredient!
- Water for Boiling the potatoes (about a gallon)
- 2 pounds Yukon Gold Potatoes
- 4 Tbsp Unsalted Butter
- 1/3 cup Milk (I used 1%)
- 4 ounces (half a brick) Cream Cheese
- 2 tsp Salt
- 1/2 tsp Black Pepper
- Fill a large stockpot with water, leaving room at the top so that the water won't overflow when you add the potatoes.
- While the water heats, wash the potatoes and cut them into pieces about an inch around. They don't have to be perfect, just try to get them as close to the same size as you can for even cooking.
- Once the water is boiling, add the potatoes and bring to a boil. Turn the heat down to medium high and cook for 10 minutes.
- After 10 minutes, check for doneness by piercing a few pieces of potato with a fork. If they are easily pierced, they are done. If not, give them 2 more minutes and check again.
- While the potatoes cook, cut the 4 ounces of cream cheese into thin slices.
- When the potatoes are done cooking, drain them and add the 4 Tbsp of unsalted butter to the pot you used to cook the potatoes. The residual heat will melt the butter.
- Add the potatoes back to the pot, and pour in the 1/3 cup of milk along with the 2 tsp of Salt and 1/2 tsp of Black Pepper.
- Add the cliced 4 ounces of crean cheese and use a potato masher to incorporate the milk and cream cheese while mashing the potatoes. There is no need to make them perfectly smooth, it is fine to leave some chunks.
- Stir the potatoes with a spoon to be sure the cream cheese and milk are mixed in and serve.
Buttermilk may be used in place of milk, and you can try adding cooked crumbled bacon, shredded cheddar cheese, roasted garlic, or any other suggestion listed in the post.
These will keep refrigerated in a container with a tight fitting lid for 3 to 5 days.
Amount Per Serving: Calories: 318Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 40mgSodium: 924mgCarbohydrates: 39gFiber: 4gSugar: 3gProtein: 9g
All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.
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