Mashed Yukon Golds with Parsley Butter

Take your mashed potato recipe up a notch by adding parsley and garlic butter. With the help of fresh parsley, these mashed potatoes are sure to be the star of any table.

Mashed Yukon Golds with Parsley Butter
Photo: Jason Donnelly
Total Time:
45 mins
4 cups


  • 2 pound Yukon gold potatoes, peeled and cut up

  • ½ cup half-and-half or milk

  • 6 tablespoon butter

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 1 leek, trimmed and thinly sliced (1/2 cup)

  • 2 cloves garlic, minced

  • 1 cup coarsely chopped fresh parsley


  1. In a covered large saucepan cook potatoes in lightly salted boiling water about 20 minutes or until tender; drain and return to saucepan. Add half-and-half and 2 Tbsp. of the butter; cover and let stand 5 minutes. Mash with a potato masher. Season with salt and pepper; cover to keep warm.

  2. Meanwhile, in a large skillet cook the leeks and garlic in the remaining 4 Tbsp. butter over medium heat 5 minutes or until tender. Add parsley and cook 1 to 2 minutes or until wilted. Serve over potatoes.

Nutrition Facts (per serving)

253 Calories
14g Fat
30g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 253
% Daily Value *
Total Fat 14g 18%
Saturated Fat 9g 45%
Cholesterol 38mg 13%
Sodium 314mg 14%
Total Carbohydrate 30g 11%
Total Sugars 2g
Protein 4g
Vitamin C 43.4mg 217%
Calcium 64mg 5%
Iron 2mg 11%
Potassium 741mg 16%
Fatty acids, total trans 1g
Folate, total 45.4mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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