Learn how to make the easiest chunky gold mashed potatoes ever with this no-fluff recipe. While this recipe might fall into the no-frills category, it does not skimp on the taste!
Sometimes, there is no better side than a heap of buttery, chunky mashed potatoes. Something about them just soothes your soul and your worries fly out the door. Almost any Texan would consider mashed potatoes a classic comfort meal essential. This super simple recipe with make you turn your nose up to instant potatoes for good!
See full recipe card at the bottom of the page with detailed ingredients list and full instructions to make the Easiest Chunky Gold Mashed Potatoes Ever. Print to save in your cookbook binder or bookmark this page! You will come back to these on the regular!
What Makes These Potatoes Special?
CANNED MILK…yes, this one simple pantry staple makes the potatoes so rich and creamy that minimal seasonings or other ingredients are needed. When making this recipe, DO NOT follow the instructions on the can of evaporated milk. We are not watering this stuff down. Full potency of the canned milk makes this recipe. I promise…you’ll never use regular milk again.
Ingredients Needed for the Easiest Chunky Mashed Potatoes
The list of ingredients needed for this super easy recipe is SO SHORT! 5…including seasonings. Yes, I said 5. No need to reinvent the wheel here.
- Yukon Gold Potatoes (any potatoes will work really…see substitutions section for more details)
- Butter
- Evaporated Canned Milk
- Salt
- Garlic Powder
Cooking Instructions for the Easiest Chunky Mashed Potatoes
Prepping the Potatoes
Always start by washing your potatoes. I chose to use Yukon Gold potatoes in this recipe. I like less work and didn’t want to peel my potatoes. Also, my family just prefers the richness of the Yukon Gold potatoes. It seems like they require less attention and seasoning for a fantastic taste in any recipe very consistently.
Depending on the size of the crowd you are feeding will depend on how many potatoes you will want to cook. I typically will cut up either half of a 5lb bag (2.5lbs) like I did here, or will use a full 3lb bag if that’s what I purchased at the grocery store.
Remember to peel your potatoes if you are using russets, or just prefer them peeled. Next cut your potatoes up to boil. This will decrease boiling time and give us a consistent chunky texture in our potatoes that we are looking for in this recipe. I cut them to about 1/2 to 3/4 inch chunks.
Boiling the Potatoes
Rinse if desired, again, then fill your stock pot with water enough to cover your potatoes by a half inch or so. Boil them until they are at least fork tender. Your potatoes will be fork tender and still have intact, or sharp looking edges. I like to boil mine a little longer to where the corners of the potatoes are starting to get rounded off like shown below. I also do this because I want the mashing process to be easy.
Mashing the Potatoes
After your potatoes are cooked to your liking, strain off your water and put the cooked potatoes into a medium to large sized mixing or serving bowl on top of your butter. The heat from the potatoes will melt your butter for you. Stir in your butter once melted, then add in your canned milk, salt and garlic.
If you like pepper, you can add that in too. I tend to be sparing with pepper since it’s easy to add on your plate, and I have kiddos that don’t like to see it in their food.
After you have added your ingredients, stir to evenly distribute butter, milk and seasonings. Then it’s time to mash. I would love to show you how I mashed these Yukon Golds up with a fancy gadget or top of the line potato masher and give you a link because its sure to change your life…but I don’t even own a potato masher. Gasp…I know. I have found that a mason jar mashes just as well. It’s also one less gadget taking up real estate in my kitchen.
Thats it y’all…it’s really this easy and never disappoints.
Substitutions
You can always substitute your Yukon Gold potatoes for red potatoes or peeled russets. If you make this substitution, I would recommend adding a tablespoon or two more butter.
If you want to substitute the canned evaporated milk for regular milk, you can, but I would not recommend it. I would try another recipe that is better suited for what you have.
The richness of the canned milk goes a long way in these potatoes and is the main reason you don’t have to season them generously. If you substitute with regular milk, be sure to increase your butter and salt added to your desired taste.
Subbing the canned milk with half and half or heavy whipping cream would be a better option than whole milk.
Recipes that We Always Pair with these Chunky Mashed Potatoes
If you loved The Easiest Chunky Gold Mashed Potatoes Ever, you’ll be sure to love these upcoming main dish recipes that pair perfectly with these chunky mashed potatoes!
- Best Classic Southern Meatloaf Recipe with Crackers
- Hamburger/Salisbury Steak with Brown Gravy
- Sheet pan chicken thighs
The Easiest Chunky Gold Mashed Potatoes Ever
Ingredients
- 2½ lbs Yukon Gold Potatoes (or other gold potatoes)
- 6 Tbsp Butter
- 1 5 oz can Evaporated Milk/Canned Milk (or half large can)
- 1 tsp Salt
- 1 tsp Garlic Powder
Instructions
- Wash and cut up potatoes into ½ to ¾ inch chunks.
- Put cubed up potatoes in a medium stock pot and cover with water by about a ½ to 1 inch.
- Boil potatoes for about 20 minutes or until potatoes are fork tender and starting to round on the edges.
- Put butter into a large mixing bowl or serving dish.
- Drain potatoes then put them into the mixing bowl or dish on top of the butter to melt it.
- Once butter is mostly melted, add in the evaporated canned milk, salt and garlic powder. DO NOT prepare the canned milk per the instructions (water it down). Just add in the full small can, or about half of a larger can.
- Stir all ingredients to distribute evenly.
- Use a potato masher, mason jar, or whatever tool you have to mash your potatoes to your desired consistency.
- Do one final stir after mashing then enjoy!
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