As you know I am a make reservations kinda gal rather than spend all day in the kitchen.  However, because I do not does not mean I cannot!  When the urge hits me I generally try to whip up something homemade and a little more detailed.  On this particular Sunday, a trip to Trader Joe’s had me wanting to roast my own chicken and concoct some good hearty sides to go with it.  Most importantly have some leftovers to get me through the week.  Enter, Yukon Gold Mashed Potatoes.


So I started out using this recipe from Carnal Dish for a Meyer Lemon & Garlic Roasted Chicken.   I won’t reprint the recipe here, but you can go to this website for all of the directions.  The only change I made was covering the dish with foil for the first hour or so to ensure that it stayed moist.  After removing the foil I spooned the juices back onto the bird a couple of times until it was pretty and golden brown!

For these mashed potatoes, keep in mind that I am lazy! Any way to make a dish faster while still being good, is the way to go.  So in this instance, I went for mashed potatoes with the skins.  Aesthetically, I think it looks better and it meant that I would not be leaning over my sink for hours peeling potatoes!  Here are the basic steps I followed. None of these measurements are exact, so increase or decrease to your liking!

Yukon Gold Mashed Potatoes-1

Yukon Gold Mashed Potatoes

Course Side Dish


  • 1.5 lbs Yukon Gold Potatoes
  • 1/3 Cup Salted Butter
  • 1/2 Cup Heavy Whipping Cream Add more as needed
  • 3-4 Cloves Fresh Garlic Not minced! Use a garlic press if needed
  • Salt Season to taste
  • Pepper Season to taste


  1. Boil the potatoes with the skins. Yukon golds have thin skins so they work well in this dish.

  2. Use a fork to check for softness of the potatoes. Once they are soft remove from the stove, drain and cool.

  3. Place cooked potatoes in Kitchen Aid Mixer bowl or regular bowl if using a hand mixer. Use the mixer to mash the potatoes and remove larger pieces of potato skins from the mixer attachment.

  4. Gradually add in your butter, garlic, heavy whipping cream, salt and pepper. Continue to taste and add additional seasonings or cream as needed. Whip the potatoes until they are creamy and well blended.

  5. Serve hot with toppings like cheese, chives and sour cream.

The Takeaway

How did we get away from homemade mashed potatoes to that flaky stuff in the box? Not only are the homemade kind super easy to make, but they also taste MUCH better.   Now, I will recommend not using the old school potato masher and going with some type of mixer (stand or hand mixer).  I have even seen blenders work well to cream the potatoes. I also recommend using a garlic press for the fresh garlic in this dish.   All of these options result and a better quality dish.