These rustic yukon mashed potatoes round out the meal and let me tell you – I AM READY.
There are few things in life that make me happier than a giant pot of buttery carbs.
Especially those that will be joined by juicy brined turkey, scratch-made stuffing, crispy bacon Brussels sprouts (or these Brussels sprouts), apple cider carrots, hot-from-the-oven rolls, gravy, cranberry orange sauce and my grandma’s famous pumpkin pie.
The easiest, tastiest rustic yukon mashed potatoes without the fuss
Who else is freaking pumped for Thanksgiving?!? I’m over here jumping up and down because I cannot wait to start crafting the entire feast.
I do some work in advance, like make fresh bread for stuffing, brine the turkey and make the pumpkin pies, but most of the work is done the day of (and it’s SO FUN).
And every year I have trouble narrowing down what, out of the entire feast, is my favorite dish, but it might just be these rustic yukon mashed potatoes.
They only require a handful of simple ingredients, they’re easy to make and the entire family goes nuts for them. Sometimes I use russets, but sometimes I use Yukons – it just depends on my mood.
For this recipe, I used Yukons and went with the rustic version, which means they don’t require peeling or ricing.
Yes, peeling and ricing makes ultra creamy mashed potatoes and no, I’ll never turn them down, but I am also a fan of the rustic style mashed potato that is also fluffy, creamy and delicious.
Personally, I enjoy the bits of potato skin, and it’s just one less thing I have to worry about on Thanksgiving.
And like I said, these taters are all the things we hope for in a good batch of mashed potatoes, but without the fuss. Plus, there are mix-ins if you want to make them extra luscious, like cream cheese or sour cream, melted butter for the top and chives for that bit of earthy garlicky flavor. You really can’t go wrong here.
So now that I’ve rambled off all of my Thanksgiving fixins, tell me more about what you’re planning to cook, some of your favorite traditions and, of course, how you like your mashed potatoes! I’d love to hear all about it.
What is your favorite Thanksgiving dish?
P.S. don’t be afraid to dive face-first into this bowl. I know I will.Print
Rustic Yukon Mashed Potatoes
Easy no peel buttery mashed potatoes made with Yukon golds.
- Prep Time: 15 mins
- Cook Time: 10-12 mins
- Total Time: 25-27 mins
- Yield: Serves 8 1x
- Category: Side Dish, Holiday
- Method: Stove-Top
- Cuisine: American
- Diet: Vegetarian
- 3 pounds Yukon gold potatoes, skins on, quartered
- 1 ½ cups milk
- 6 tablespoons butter
- 4-ounces low fat cream cheese or sour cream (optional)
- 1 ½ teaspoons coarse salt
- ½ teaspoon ground black pepper
- 2 tablespoons melted butter (optional)
- 3 chives, chopped (optional)
- Bring a large pot of water to a boil. Place the potatoes in the boiling water and cook 10-12 minutes or until fork tender. Drain.
- To the pot, add the milk, butter, cream cheese or sour cream (if using), salt and black pepper. Use a hand mixer to mash the potatoes, starting at low speed and increasing to medium-high speed, scraping the sides as necessary until the potatoes are creamy and mashed. Taste and adjust seasoning, if necessary.
- Spoon the mashed potatoes into a serving dish and top with melted butter and chives (if using).
- Serving Size: 1/8 of recipe
- Calories: 222
- Sugar: 3g
- Sodium: 337mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
Keywords: easy, simple, best, healthy, holiday, Thanksgiving, party, entertaining