Mashed Yukon Gold Potatoes | Ontario Agricultural College

Mashed Yukon Gold Potatoes

Three baskets of yukon gold potatoes.


  • 1kg Yukon Gold potatoes
  • 125ml cream
  • 100g butter
  • 1-3 garlic cloves
  • salt and pepper to taste


1. Wash and cube Yukon Gold potatoes (I leave the skin on.).

2. Steam, along with a couple of garlic cloves, over boiling water until tender when pierced with a fork.

3. Meanwhile, warm cream with some butter.

4. Once the potatoes are cooked, mash by hand, to achieve the right texture, while adding the cream and butter.

5. Add pepper and salt to taste.

6. Enjoy!

Recipe adapted from Cook Like a Chef (Cooking at our home with our U of G Chefs).

OAC Dean's Office staff tried this for themselves and offered up a few suggestions:

  • Hand mashing creates a chunkier, more textured mashed potatoes. Use an electronic beater for a more dense, creamy mashed potatoes.
  • Try roasting the garlic for a different flavour!
  • Add cauliflower, parsnip, sweet potatoes, or celeric for an extra delicious combination. 

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