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Creamy Yukon Mashed Potatoes

Creamy Yukon Mashed Potatoes

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Classic mashed potatoes are rounded out with a creamy finish. Chives and dill give them even more flavor.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 20.5 g
  • 31%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet


  1. Place the potatoes into a large pot and fill with enough lightly salted water to cover. Bring to a boil, and cook until tender enough to easily pierce with a fork, about 10 minutes. Drain and mash partially, then add the butter and milk. Continue to mash until smooth. Stir in the goat cheese, chives and dill.
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Excellent! These were very creamy as the recipe title states! I cut the recipe in half and since I didn't have goat cheese, light cream cheese fit the bill. I also lightened them up by using Land O Lakes light butter and skim milk. I added a little salt and pepper and loved the fresh dill and chives. This was the perfect accompaniment to breaded pork chops!


Mmmmm, these were some gooood mashed potatoes! Hubs won't eat goat cheese, so cream cheese was an easy substitution. I used unpeeled, baby Yukon Golds and didn't measure the rest of the ingredients, just added them to taste along with salt and freshly ground pepper. The creaminess of the potatoes, made even creamier with the cream cheese, along with the fresh flavors of dill and chives made these irresistably delicious.


I did not have chives or dill at home but I made them still and used whipped cream cheese instead of goat cheese, left the skins on, and whipped them with an electric hand mixer and they were the creamiest potatoes ever! No gravy needed