Mashed Yukon Potatoes Recipe

Peel and cut

Peel the Yukon Gold potatoes and cut them into roughly 1 to 1½-inch evenly sized chunks so they cook uniformly.

Place the cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt to the water. Bring to a rolling boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes depending on chunk size.

Drain the potatoes thoroughly in a colander and return them to the hot pot off the heat for 1 minute to allow excess moisture to evaporate.

Warm the milk and butter together: in a small saucepan or in the microwave, gently heat 1 cup whole milk with 4 tablespoons unsalted butter until the butter is melted and the mixture is warm (do not boil).

Mash the potatoes using a potato masher or ricer to your preferred texture (for very smooth potatoes use a ricer; for slightly rustic texture use a masher).

Stir in the warm milk-butter mixture a little at a time until you reach a creamy consistency. If using, add 2 ounces cream cheese now and stir until incorporated.

Fold in 1 cup shredded White Vermont cheddar while the potatoes are hot so the cheese melts evenly. Taste and season with additional salt as needed and 1 teaspoon freshly ground black pepper.

Prepare scallions: trim root ends and any wilted tops from 3 scallions. Slice thinly on the bias, separating the white and light-green parts from the darker green tops if you prefer a nicer garnish.

Fold most of the sliced scallions into the mashed potatoes (reserve about 1 tablespoon for garnish). Transfer potatoes to a serving bowl, sprinkle the reserved scallion tops over the top, and if desired add a small pat of butter and a few extra shreds of cheddar.

Serve hot as a side. Leftovers can be refrigerated in an airtight container for up to 3 days.