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Creamy steakhouse-style Yukon Gold mashed potatoes topped with melted butter and fresh chives in a shallow ceramic bowl on a light marble background.
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The Best Mashed Potatoes You’ll Ever Make

These mashed potatoes are silky, fluffy, buttery, and luxuriously creamy with deep Yukon Gold potato flavor and perfect steakhouse-style texture. This recipe creates rich, smooth mashed potatoes that stay light and potato-forward without becoming gummy or heavy.
Course Side Dish
Cuisine American
Keyword best mashed potatoes, buttery mashed potatoes, creamy mashed potatoes, fluffy mashed potatoes, garlic mashed potatoes, holiday mashed potatoes, homemade mashed potatoes, mashed potatoes recipe, steakhouse mashed potatoes, Yukon Gold mashed potatoes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings
Calories 295kcal
Cost $12 for entire recipe

Equipment

  • Large pot
  • colander
  • Potato ricer or potato masher
  • Small saucepan
  • Wooden spoon or silicone spatula
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Serving bowl

Ingredients

  • 3 1/2 pounds Yukon Gold potatoes peeled and cut into evenly sized chunks
  • 1 tablespoon Diamond Crystal kosher salt for boiling water
  • 1 1/4 to 1 1/2 teaspoons fine sea salt plus more to taste
  • 9 tablespoons cold unsalted European-style butter cut into cubes
  • 3/4 cup heavy cream
  • 1/4 cup whole milk
  • 1 small garlic clove lightly crushed
  • 1 tablespoon crème fraîche
  • 1/2 teaspoon freshly cracked black pepper
  • Chopped chives for garnish (optional)
  • Melted butter for serving (optional)
  • Flaky sea salt for garnish (optional)

Instructions

  • Place the potatoes into a large pot and cover with cold water by about 1 inch. Add the kosher salt.
  • Bring to a boil over medium-high heat, then immediately reduce to a gentle simmer. Cook for 18–20 minutes until the potatoes are fully fork tender.
  • Drain thoroughly and return the potatoes to the hot empty pot over low heat for 30–60 seconds, gently shaking occasionally to remove excess surface moisture.
  • In a small saucepan combine the heavy cream, whole milk, and garlic clove. Warm gently over low heat until steaming lightly. Do not boil. Remove and discard the garlic clove.
  • Pass the hot potatoes through a potato ricer into a warm bowl or back into the pot.
  • Add the cold butter gradually, gently folding until fully melted and incorporated.
  • Slowly fold in the warm cream mixture until smooth, fluffy, and creamy.
  • Fold in the crème fraîche and black pepper.
  • Season with the sea salt to taste.
  • Transfer to a warm serving bowl and top with melted butter, chives, and flaky sea salt if desired.
  • Serve immediately while hot and silky.

Notes

These steakhouse-style mashed potatoes are designed to deliver the perfect balance of buttery richness, fluffy texture, and deep Yukon Gold potato flavor. Using the right potatoes and proper technique makes a huge difference in the final result.

Use Yukon Gold Potatoes for the Best Flavor

Yukon Gold potatoes create naturally creamy mashed potatoes with a rich buttery flavor and smooth texture. They hold up beautifully without becoming overly gluey or watery.
If you prefer extra fluffy mashed potatoes, you can replace part of the Yukon Gold potatoes with Russet potatoes.

Start the Potatoes in Cold Water

Always place potatoes into cold water before cooking. This helps the potatoes cook evenly from the inside out and prevents the outer layers from overcooking before the centers become tender.

Avoid Aggressive Boiling

A gentle simmer is important for the best mashed potatoes. Rapid boiling can cause potatoes to absorb too much water, leading to diluted flavor and loose texture.

Dry the Potatoes After Draining

Returning the potatoes to the hot pot for about 30–60 seconds after draining removes excess surface moisture and helps concentrate the potato flavor.
This small step creates noticeably creamier and more flavorful mashed potatoes.

Butter Before Cream Matters

Adding butter before the warm cream mixture helps coat the potato starches and creates a silkier, smoother mashed potato texture.
This is one of the biggest secrets behind restaurant-style mashed potatoes.