20 Creamy Yukon Gold Potato Recipes for Comfort Food Lovers

Hey there, comfort food lovers! If you’re anything like us, the mere mention of Yukon Gold potatoes gets your heart (and stomach) racing. These buttery, creamy spuds are the unsung heroes of cozy, satisfying meals. Whether you’re in the mood for a quick weeknight dinner or a hearty dish to warm your soul, we’ve rounded up 20 irresistible recipes that’ll make these golden gems the star of your table. Dig in!

Garlic Yukon Gold Mashed Potatoes

Whip up the creamiest, dreamiest mashed potatoes that’ll have everyone begging for seconds. Garlic Yukon Golds? Yes, please—they’re buttery, they’re fluffy, and they’re about to be your new obsession.

Ingredients

• 2 lbs Yukon Gold potatoes (peeled and quartered—trust me, the skins off makes them extra smooth)
• 4 cloves garlic (minced—because more garlic is always the answer)
• 1/2 cup heavy cream (warmed up—cold cream is a no-go for fluffy taters)
• 4 tbsp unsalted butter (room temp—it blends in like a dream)
• 1 tsp salt (I like sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground—it makes all the difference)

Instructions

1. Boil the potatoes in a large pot of salted water until fork-tender, about 15 minutes.
2. While the potatoes cook, sauté the minced garlic in 1 tbsp of butter over low heat until fragrant, about 1 minute—don’t let it brown!
3. Drain the potatoes well and return them to the pot. Let them sit for 1 minute to evaporate any excess water—this prevents watery mash.
4. Mash the potatoes with a potato masher until smooth. Pro tip: A ricer can take them to silkier heights if you’ve got one.
5. Fold in the remaining butter, warm heavy cream, sautéed garlic, salt, and pepper. Stir until everything is beautifully incorporated.
6. Give it a final taste and adjust seasoning if needed—sometimes a pinch more salt brings it all together.

Here’s the deal: these mashed potatoes are so velvety and rich, they practically melt in your mouth. Serve them topped with a pat of butter and a sprinkle of chives for a pop of color and freshness. Or, go wild and mix in some roasted garlic for an even deeper flavor profile.

Yukon Gold Potato Gratin with Gruyère

Dig into this creamy, cheesy Yukon Gold Potato Gratin with Gruyère—your ultimate comfort food fix that’s as easy to make as it is to devour.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced (mandoline for the win!)
• 1 1/2 cups heavy cream (go for the good stuff)
• 1 cup grated Gruyère cheese (because more cheese is always better)
• 2 garlic cloves, minced (fresh is best, no jarred stuff here)
• 1 tsp salt (I like sea salt for its subtle crunch)
• 1/2 tsp black pepper (freshly ground, please)
• 1 tbsp unsalted butter (for greasing the dish)

Instructions

1. Preheat your oven to 375°F. Butter a 9×13 inch baking dish generously.
2. Layer the potato slices evenly in the dish. Overlapping is fine—it adds to the texture.
3. In a saucepan, heat the heavy cream, garlic, salt, and pepper over medium heat until it just begins to simmer. Tip: Stir constantly to prevent the cream from scorching.
4. Pour the warm cream mixture over the potatoes, ensuring every slice gets some love.
5. Sprinkle the grated Gruyère evenly on top. Tip: For an extra golden top, place under the broiler for the last 2 minutes of baking.
6. Bake for 45 minutes, or until the potatoes are tender and the top is bubbly and golden. Tip: Let it rest for 10 minutes before serving to let the flavors meld.

Bubbly, golden, and irresistibly creamy, this gratin is a showstopper. Serve it alongside a crisp green salad or as the star of your holiday table.

Crispy Yukon Gold Roasted Potatoes

Transform your spuds into golden, crispy perfection with these Yukon Gold roasted potatoes. Trust me, they’re the crunch-on-the-outside, fluffy-on-the-inside dream you’ve been craving.

Ingredients

• 2 lbs Yukon Gold potatoes (the smaller, the crispier!)
• 1/4 cup extra virgin olive oil (my go-to for that rich flavor)
• 1 tsp garlic powder (because fresh is great, but powder sticks better)
• 1 tsp smoked paprika (for that subtle kick)
• 1/2 tsp sea salt (fine grind for even distribution)
• Freshly ground black pepper (to your heart’s content)

Instructions

1. Preheat your oven to 425°F (220°C) – no skimping, this heat is key for crispiness.
2. Cut potatoes into 1-inch chunks (uniform size = even cooking).
3. Toss potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper in a large bowl (get in there with your hands for best coating).
4. Spread potatoes in a single layer on a baking sheet (crowding is the enemy of crisp).
5. Roast for 25 minutes, then flip each piece (yes, each one – it’s worth it).
6. Roast another 20-25 minutes until deeply golden and crispy (listen for that satisfying crunch when you tap them).

Kick these potatoes up by serving with a garlic aioli or toss with fresh herbs right out of the oven. The contrast of textures and flavors will have everyone reaching for seconds.

Yukon Gold Potato and Leek Soup

Viral comfort in a bowl—this Yukon Gold Potato and Leek Soup is creamy, dreamy, and stupid easy. Grab your blender and let’s go.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for that rich base)
• 3 leeks, white and light green parts only, sliced thin (trust me, the dark greens are too tough)
• 4 Yukon Gold potatoes, peeled and diced (their buttery texture is key)
• 4 cups chicken stock (homemade if you’ve got it, but no shame in store-bought)
• 1 cup heavy cream (for that luxurious finish)
• Salt and freshly ground black pepper (to season, but we’ll get specific)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering—about 1 minute.
2. Add leeks, stirring occasionally, until they’re soft but not browned—5 minutes max.
3. Toss in potatoes, stirring to coat them in that oily, leeky goodness.
4. Pour in chicken stock, bring to a boil, then reduce heat to simmer. Cook until potatoes are fork-tender—15 minutes should do it.
5. Blend the soup until smooth. Pro tip: Let it cool a bit unless you fancy a hot soup explosion.
6. Stir in heavy cream, then season with 1 tsp salt and ½ tsp pepper. Taste and adjust—don’t be shy.
7. Simmer for another 5 minutes to let flavors marry. Tip: If it’s too thick, add a splash of stock.

Perfectly velvety with a subtle sweetness from the leeks, this soup is a hug in a bowl. Serve it with a drizzle of truffle oil or crispy bacon bits for that extra oomph.

Herb-Roasted Yukon Gold Potatoes

Make your taste buds dance with these crispy-on-the-outside, fluffy-on-the-inside Herb-Roasted Yukon Gold Potatoes. Perfect for any meal, they’re a game-changer with minimal effort.

Ingredients

• 2 lbs Yukon Gold potatoes, halved (the smaller, the crispier!)
• 3 tbsp extra virgin olive oil (my go-to for that golden crust)
• 1 tbsp fresh rosemary, chopped (dried works in a pinch, but fresh is king)
• 1 tbsp fresh thyme leaves (strip them right off the stems)
• 3 garlic cloves, minced (because garlic makes everything better)
• 1 tsp salt (I like sea salt for its crunch)
• 1/2 tsp black pepper (freshly ground, please)

Instructions

1. Preheat your oven to 425°F (hot enough to crisp, not burn).
2. Toss potatoes with olive oil, rosemary, thyme, garlic, salt, and pepper in a large bowl (get in there with your hands for even coating).
3. Spread potatoes in a single layer on a baking sheet (crowding steams them, we want crisp).
4. Roast for 25 minutes, then flip each potato (this is the golden rule for even browning).
5. Roast another 20-25 minutes until fork-tender and crispy (timing varies by oven, so peek often).
6. Let rest for 5 minutes off the baking sheet (they crisp up more as they cool).

Velvety inside with a herb-infused crunch, these potatoes steal the show. Try them with a dollop of garlic aioli or alongside your morning eggs for a twist.

Yukon Gold Potato Salad with Dijon Mustard

Yukon Gold potatoes? Yes, please! Their buttery texture makes this salad next-level. Toss in some Dijon for that tangy kick, and you’ve got a side that steals the show.

Ingredients

• 2 lbs Yukon Gold potatoes, cubed (skin-on for extra texture)
• 1/2 cup mayo (Duke’s is my Southern heart’s choice)
• 2 tbsp Dijon mustard (the grainy kind adds nice bite)
• 1 tbsp apple cider vinegar (for a little zing)
• 1/2 tsp salt (I like sea salt for its crunch)
• 1/4 tsp black pepper (freshly ground, always)
• 2 hard-boiled eggs, chopped (room temp blends better)
• 1/4 cup red onion, finely diced (soak in cold water to mellow the sharpness)
• 2 tbsp fresh dill, chopped (dried works in a pinch, but fresh is best)

Instructions

1. Boil cubed potatoes in salted water for 12-15 minutes until fork-tender. Tip: Start with cold water for even cooking.
2. Drain potatoes and let them cool slightly in a large bowl.
3. Whisk mayo, Dijon, vinegar, salt, and pepper in a small bowl. Tip: Taste as you go—adjust mustard for more tang.
4. Gently fold the dressing into the warm potatoes. Tip: Warm potatoes absorb flavors better.
5. Add eggs, onion, and dill, mixing lightly to combine.
6. Chill for at least 1 hour before serving to let flavors meld.

Serve this creamy, tangy potato salad on a bed of greens for a pop of color or alongside grilled meats for the ultimate BBQ plate. The Yukon Golds hold their shape but melt in your mouth—pure comfort in every bite.

Loaded Yukon Gold Potato Skins

Outrageously crispy, irresistibly cheesy, and packed with flavor—these loaded Yukon Gold potato skins are your next party hit. Perfect for game day or a cozy night in, they’re a crowd-pleaser every time.

Ingredients

• 4 medium Yukon Gold potatoes (the gold standard for creamy texture)
• 2 tbsp extra virgin olive oil (my go-to for that perfect crisp)
• 1/2 cup shredded cheddar cheese (sharp for that punch)
• 1/4 cup cooked, crumbled bacon (because everything’s better with bacon)
• 1/4 cup sour cream (full-fat for maximum creaminess)
• 2 tbsp chopped chives (for a fresh, oniony kick)
• Salt and pepper to taste (I’m generous with the pepper)

Instructions

1. Preheat your oven to 400°F—this ensures a crispy skin.
2. Scrub the potatoes clean, then pat dry. Poke each potato 3-4 times with a fork to prevent explosions.
3. Rub each potato with olive oil and a pinch of salt. Place directly on the oven rack and bake for 45-50 minutes, until tender.
4. Let potatoes cool for 10 minutes. Slice in half lengthwise and scoop out the center, leaving a 1/4-inch shell. Tip: Save the scooped potato for mashed potatoes or pancakes.
5. Brush the inside and outside of each shell with olive oil, then return to the oven for 10 minutes to crisp up.
6. Remove from oven, fill each shell with cheddar cheese and bacon. Bake for another 5 minutes, just until the cheese melts.
7. Top with a dollop of sour cream and a sprinkle of chives. Serve immediately. Tip: For extra flair, add a dash of smoked paprika.

Every bite delivers a crunch, a melt, and a burst of flavor. Try serving these on a wooden board with a side of spicy aioli for dipping—trust me, it’s a game-changer.

Yukon Gold Potato and Cheddar Pierogi

Ready to dive into a comfort food classic with a twist? These Yukon Gold Potato and Cheddar Pierogi are your next kitchen project—packed with creamy, cheesy goodness and a golden, buttery finish.

Ingredients

• 2 cups Yukon Gold potatoes, peeled and cubed (their buttery texture is unbeatable)
• 1 cup sharp cheddar cheese, shredded (go for the extra sharp for a punchier flavor)
• 2 cups all-purpose flour (I always sift mine for lighter dough)
• 1/2 cup sour cream (full-fat for the win)
• 1 large egg, room temp (trust me, it blends better)
• 1/4 cup unsalted butter, melted (salted works in a pinch, but unsalted lets you control the salt)
• 1 tsp salt (I like sea salt for its clean taste)
• 1/2 cup onion, finely diced (yellow onions are my go-to for sweetness)
• 2 tbsp extra virgin olive oil (for sautéing—it’s my kitchen staple)

Instructions

1. Boil the cubed Yukon Gold potatoes in salted water until fork-tender, about 15 minutes. Drain well.
2. Mash the potatoes in a bowl, then stir in the shredded cheddar until melted and combined. Set aside to cool slightly.
3. In a large bowl, whisk together the flour and salt. Make a well in the center and add the sour cream, egg, and melted butter. Mix until a dough forms.
4. Knead the dough on a floured surface for about 5 minutes until smooth. Let it rest under a towel for 30 minutes—this relaxes the gluten for easier rolling.
5. Roll the dough to 1/8-inch thickness. Use a glass or round cutter to make 3-inch circles.
6. Place a teaspoon of the potato-cheddar filling in the center of each circle. Fold over and press the edges to seal, crimping with a fork for a decorative touch.
7. Heat olive oil in a pan over medium heat. Sauté the diced onions until translucent, about 5 minutes. Remove and set aside.
8. In the same pan, melt a tablespoon of butter over medium heat. Cook the pierogi in batches until golden brown on both sides, about 3-4 minutes per side.
9. Serve hot, topped with the sautéed onions and a dollop of sour cream. The pierogi should be crispy outside, fluffy inside, with a gooey cheese pull that’s Instagram-worthy. Try pairing with a crisp apple slaw for a refreshing contrast.

Yukon Gold Potato Hash with Caramelized Onions

Elevate your breakfast game with this crispy, golden Yukon Gold Potato Hash, where caramelized onions bring a sweet depth that’s downright addictive.

Ingredients

• 2 large Yukon Gold potatoes, diced into 1/2-inch cubes (their buttery texture is unbeatable)
• 1 large yellow onion, thinly sliced (the sweeter, the better for caramelizing)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp unsalted butter (because everything’s better with butter)
• 1/2 tsp salt (I like to use sea salt for its crunch)
• 1/4 tsp black pepper (freshly ground packs a punch)
• 2 large eggs (room temp eggs blend better, trust me)

Instructions

1. Heat olive oil and butter in a large skillet over medium heat until the butter melts and starts to foam.
2. Add the sliced onions, stirring occasionally, until they turn a deep golden brown, about 15 minutes. Tip: Lower the heat if they’re browning too fast.
3. Toss in the diced potatoes, salt, and pepper. Spread them out in an even layer to maximize contact with the pan.
4. Cook without stirring for 5 minutes to let the potatoes crisp up on one side. Tip: Resist the urge to stir too often for the best crust.
5. Flip the potatoes and cook for another 5 minutes until golden and tender. Tip: A spatula is your best friend here for getting under those crispy bits.
6. Make two wells in the hash and crack an egg into each. Cover the skillet and cook for 3-4 minutes for runny yolks, or longer to your liking.

Crispy on the outside, tender on the inside, this hash is a textural dream. The caramelized onions add a sweetness that plays perfectly against the savory potatoes and rich eggs. Serve it straight from the skillet for a rustic touch, or top with avocado slices for a creamy contrast.

Yukon Gold Scalloped Potatoes

Get ready to dive into layers of creamy, cheesy goodness that’ll have everyone begging for seconds. Yukon Gold Scalloped Potatoes are your next go-to comfort dish, perfect for any gathering or a cozy night in.

Ingredients

• 3 lbs Yukon Gold potatoes, thinly sliced (trust me, a mandoline slicer is a game-changer here)
• 2 cups heavy cream (for that ultra-rich texture we all crave)
• 1 cup whole milk (none of that skim stuff, please)
• 4 cloves garlic, minced (because garlic makes everything better)
• 1 1/2 cups grated Gruyère cheese (the nutty flavor is unbeatable)
• 1/2 cup grated Parmesan cheese (for that perfect golden crust)
• 2 tbsp unsalted butter (extra virgin olive oil is my go-to, but butter wins here)
• 1 tsp salt (I like to use sea salt for a cleaner taste)
• 1/2 tsp black pepper (freshly ground, always)
• 1/4 tsp nutmeg (a little secret for depth of flavor)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures even cooking from the get-go.
2. Butter a 9×13 inch baking dish generously. No one likes sticking potatoes.
3. Layer half of the potato slices in the dish, slightly overlapping. Precision here means perfect layers.
4. Sprinkle half the minced garlic, salt, pepper, and nutmeg over the potatoes. Even distribution is key.
5. Repeat with the remaining potatoes and seasonings. Double the layers, double the delight.
6. Pour the heavy cream and milk over the potatoes, ensuring they’re fully submerged. This is where the magic happens.
7. Cover with foil and bake for 45 minutes. Patience, my friend.
8. Remove foil, sprinkle Gruyère and Parmesan on top, and bake uncovered for another 25 minutes or until golden and bubbly. The cheese should be slightly browned.
9. Let it rest for 10 minutes before serving. This step is non-negotiable for the perfect set.

Dig into these Yukon Gold Scalloped Potatoes and savor the creamy, cheesy layers with a hint of nutmeg. Serve alongside a crisp green salad or as the star of your next brunch spread.

Buttery Yukon Gold Smashed Potatoes

Zesty doesn’t even begin to cover it—these Buttery Yukon Gold Smashed Potatoes are your next obsession. Crispy edges, creamy centers, and all the garlicky goodness you can handle.

Ingredients

• 2 lbs Yukon Gold potatoes (the smaller, the better for that perfect smash)
• 1/4 cup extra virgin olive oil (my go-to for that rich flavor)
• 4 tbsp unsalted butter (because everything’s better with butter)
• 3 garlic cloves, minced (fresh is best, no compromises)
• 1 tsp sea salt (flaky for that extra crunch)
• 1/2 tsp black pepper (freshly ground, always)
• 2 tbsp fresh parsley, chopped (for that pop of color and freshness)

Instructions

1. Preheat your oven to 450°F—yes, it’s hot, but that’s the secret to crispy.
2. Boil potatoes in salted water until fork-tender, about 15 minutes. Tip: Don’t overcook, or they’ll fall apart when smashing.
3. Drain potatoes and let them dry for a minute—this helps the oil stick better.
4. On a baking sheet, drizzle half the olive oil. Place potatoes on top, leaving space between each.
5. Using a glass or measuring cup, gently smash each potato to about 1/2 inch thick. Tip: Don’t smash too hard, or you’ll end up with mashed potatoes.
6. Drizzle remaining olive oil over the potatoes. Dot with butter and sprinkle minced garlic, salt, and pepper.
7. Bake for 25-30 minutes until golden and crispy. Tip: Rotate the pan halfway for even browning.
8. Garnish with fresh parsley right before serving.

Perfectly crispy on the outside, pillowy on the inside, these potatoes are a game-changer. Serve them with a dollop of sour cream or alongside your favorite protein for a meal that’s anything but basic.

Yukon Gold Potato and Bacon Chowder

Perfect for those chilly evenings, this Yukon Gold Potato and Bacon Chowder is a creamy dream. Packed with flavor, it’s a hug in a bowl.

Ingredients

• 4 slices thick-cut bacon, chopped (because everything’s better with bacon)
• 1 large yellow onion, diced (the sweeter, the better)
• 3 cloves garlic, minced (fresh is best, no jarred stuff here)
• 4 medium Yukon Gold potatoes, cubed (skin on for extra texture)
• 4 cups chicken stock (homemade if you’ve got it)
• 1 cup heavy cream (go for the good stuff)
• 2 tbsp unsalted butter (because butter makes everything better)
• 1 tsp salt (adjust to your liking)
• 1/2 tsp black pepper (freshly ground, please)
• 1/4 cup fresh chives, chopped (for that pop of color and flavor)

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
2. In the same pot, add the diced onion to the bacon fat. Cook until translucent, about 3 minutes. Tip: Don’t rush this step—sweating the onions brings out their sweetness.
3. Add the minced garlic and cook for 1 minute until fragrant. Tip: Garlic burns fast, so keep an eye on it.
4. Toss in the cubed potatoes, chicken stock, salt, and pepper. Bring to a boil, then reduce heat to simmer for 15 minutes, or until potatoes are tender.
5. Use a potato masher to lightly crush some of the potatoes—this thickens the chowder. Tip: Leave some chunks for texture.
6. Stir in the heavy cream and butter until fully incorporated. Let it simmer for another 5 minutes to meld the flavors.
7. Garnish with the crispy bacon and fresh chives before serving.

Creamy, hearty, and with just the right amount of smokiness from the bacon, this chowder is a weeknight winner. Serve it with a crusty bread for dipping, or top with extra chives for a fresh kick.

Yukon Gold Potato Gnocchi with Sage Butter

Nothing beats the pillowy perfection of homemade gnocchi, especially when it’s made with Yukon Gold potatoes—their buttery texture is a game-changer. Tossed in a sage-infused butter sauce, this dish is a cozy hug on a plate.

Ingredients

• 2 lbs Yukon Gold potatoes (the starchier, the better for fluffy gnocchi)
• 1 1/2 cups all-purpose flour (plus extra for dusting—trust me, you’ll need it)
• 1 large egg (room temp eggs blend smoother into the dough)
• 1/2 tsp salt (I like sea salt for its clean taste)
• 4 tbsp unsalted butter (the real deal, no substitutes)
• 10 fresh sage leaves (crispy fried sage is everything)
• 1/4 tsp freshly ground black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 400°F. Poke the potatoes all over with a fork, then bake for 45-60 minutes until tender. Tip: Baking instead of boiling keeps the potatoes dry for a lighter gnocchi.
2. Let the potatoes cool slightly, then peel and rice them onto a clean surface. Tip: A potato ricer ensures no lumps—key for smooth dough.
3. Make a well in the center of the potatoes, add the egg and salt, then gradually mix in the flour until a dough forms. Tip: Don’t overwork the dough, or the gnocchi will be tough.
4. Divide the dough into 4 parts, rolling each into a 1-inch thick rope on a floured surface. Cut into 1-inch pieces, then roll each over a fork for ridges.
5. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float, about 2-3 minutes, then scoop out with a slotted spoon.
6. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is golden and the sage is crisp, about 2 minutes. Toss in the gnocchi and black pepper, cooking for another minute.

Absolutely divine—the gnocchi are light yet satisfying, with a crispy sage butter that’s nutty and fragrant. Serve it straight from the skillet with a sprinkle of Parmesan for an extra umami kick.

Yukon Gold Potato and Rosemary Focaccia

Perfect for those who crave a crispy, herby bite with every forkful—this Yukon Gold Potato and Rosemary Focaccia is a game-changer. Packed with flavor and texture, it’s the ultimate comfort food with a gourmet twist.

Ingredients

• 2 cups Yukon Gold potatoes, thinly sliced (I leave the skins on for extra texture)
• 1 tbsp fresh rosemary, finely chopped (trust me, fresh makes all the difference)
• 3 cups all-purpose flour (I always sift mine for a lighter dough)
• 1 tsp salt (I use sea salt for a cleaner taste)
• 1 cup warm water (about 110°F—wrist-test warm)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 1 packet active dry yeast (check the expiration date to avoid flat focaccia)

Instructions

1. In a large bowl, whisk together warm water, yeast, and a pinch of sugar. Let sit for 5 minutes until frothy.
2. Add flour, salt, and 1 tbsp olive oil to the yeast mixture. Stir until a shaggy dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: If the dough sticks, add a bit more flour, but don’t overdo it.
4. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled.
5. Preheat oven to 425°F. Press dough into a greased 9×13 inch baking pan, dimpling the surface with your fingers.
6. Arrange potato slices on top, overlapping slightly. Drizzle with remaining olive oil and sprinkle with rosemary and salt.
7. Bake for 25 minutes until golden and crispy. Tip: For extra crispiness, place a baking sheet on the rack below to catch any oil drips.
8. Let cool for 5 minutes before slicing. Tip: Use a pizza cutter for clean, easy slices.

Absolutely irresistible straight from the oven, this focaccia boasts a crispy crust with a tender, fluffy interior. Serve it warm with a drizzle of olive oil or as a side to your favorite soup for a cozy meal.

Yukon Gold Potato Pancakes with Sour Cream

Yukon Gold potatoes? More like Yukon GOLDEN potatoes—because these pancakes are about to be your treasure. Crispy edges, creamy centers, and a dollop of cool sour cream to top it off. Let’s get grating.

Ingredients

• 2 large Yukon Gold potatoes (the starchier, the crispier)
• 1 small yellow onion (for that sweet sharpness)
• 1 large egg (room temp binds better, trust me)
• 2 tbsp all-purpose flour (just enough to hold it all together)
• 1/2 tsp salt (sea salt if you’re feeling fancy)
• 1/4 tsp black pepper (freshly ground, please)
• 1/4 cup sour cream (full-fat for maximum creaminess)
• 3 tbsp extra virgin olive oil (my go-to for frying)

Instructions

1. Peel and grate the potatoes and onion into a large bowl. Squeeze out the excess liquid with your hands—this is key for crispiness.
2. Add the egg, flour, salt, and pepper to the bowl. Mix until everything is just combined; overmixing makes tough pancakes.
3. Heat the olive oil in a large skillet over medium heat until shimmering—about 2 minutes. Test with a small piece of potato; it should sizzle immediately.
4. Drop 1/4 cup portions of the mixture into the skillet, flattening slightly. Cook for 3-4 minutes per side until golden brown and crispy.
5. Transfer to a paper towel-lined plate to drain any excess oil. Repeat with the remaining mixture, adding more oil if needed.
6. Serve hot with a generous spoonful of sour cream on top. For a twist, add a sprinkle of chives or a dash of hot sauce.

These pancakes are all about contrast—crispy on the outside, tender inside, with the sour cream adding a cool, tangy finish. Try stacking them high for a brunch showstopper or keep them bite-sized for party appetizers.

Yukon Gold Potato and Kale Gratin

Dig into this creamy, dreamy Yukon Gold Potato and Kale Gratin that’s about to become your new comfort food obsession. Layer upon layer of tender potatoes and hearty kale, all smothered in a rich, cheesy sauce—yes, please!

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced (about 1/8 inch thick for even cooking)
• 1 bunch kale, stems removed and leaves chopped (I like to massage mine with a bit of olive oil to soften)
• 2 cups heavy cream (the richer, the better, trust me)
• 1 cup grated Gruyère cheese (sharp and nutty, it’s the perfect match)
• 1/2 cup grated Parmesan cheese (for that irresistible golden crust)
• 2 cloves garlic, minced (fresh is best here)
• 1 tsp salt (I use sea salt for a cleaner taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1/4 tsp nutmeg (a pinch adds a warm, subtle depth)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Layer half the potato slices in the dish, overlapping slightly. Tip: A mandoline slicer ensures uniform thickness for even baking.
3. Spread all the kale over the potatoes, then sprinkle half the Gruyère and Parmesan on top.
4. Repeat with the remaining potatoes, then pour the heavy cream mixed with garlic, salt, pepper, and nutmeg evenly over the top.
5. Top with the remaining cheeses. Tip: Cover with foil for the first 30 minutes to prevent over-browning.
6. Bake for 45 minutes, then remove the foil and bake for another 15 minutes until bubbly and golden. Tip: Let it rest for 10 minutes before serving to set the layers.

Every bite of this gratin is a harmony of creamy, cheesy goodness with a slight crunch from the kale. Serve it as a show-stopping side or add a fried egg on top for a hearty brunch twist.

Yukon Gold Potato and Chorizo Tacos

Just when you thought tacos couldn’t get any better, these Yukon Gold Potato and Chorizo Tacos come in hot. Crispy, spicy, and utterly addictive—they’re the weeknight hero you didn’t know you needed.

Ingredients

• 1 lb Yukon Gold potatoes, diced into 1/2-inch cubes (their buttery texture is key)
• 8 oz Mexican chorizo, casings removed (go for the spicy kind if you dare)
• 1/2 cup diced white onion (for that sharp crunch)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1/2 tsp kosher salt (trust me, it makes all the difference)
• 8 small corn tortillas (warmed up, they’re the perfect vessel)
• 1/4 cup chopped cilantro (freshness is non-negotiable)
• 1 lime, cut into wedges (for that zesty finish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add diced potatoes and salt, spreading them in an even layer. Let them cook undisturbed for 5 minutes to get a golden crust.
3. Stir in the chorizo and onion, breaking up the chorizo with a spoon. Cook for another 7 minutes, until the potatoes are tender and the chorizo is browned.
4. While the filling cooks, warm the tortillas in a dry skillet over medium heat for 30 seconds per side, keeping them pliable.
5. Divide the potato-chorizo mixture among the tortillas. Top with cilantro and a squeeze of lime right before serving.

Craving these yet? The crispy potatoes against the spicy chorizo is a texture dream, and that lime? It cuts through the richness like a charm. Serve them up with a cold beer and watch them disappear.

Yukon Gold Potato and Thyme Risotto

Craving comfort with a twist? This Yukon Gold Potato and Thyme Risotto blends creamy dreams with earthy vibes—no fancy skills needed.

Ingredients

• 2 cups Yukon Gold potatoes, diced (skin-on for texture, trust me)
• 1 cup Arborio rice (the secret to that perfect chew)
• 4 cups chicken stock, kept warm (cold stock is a risotto no-no)
• 1/2 cup dry white wine (pick something you’d drink)
• 1 small onion, finely chopped (yellow for sweetness)
• 3 tbsp unsalted butter (divided, because richness matters)
• 2 tbsp extra virgin olive oil (my go-to for depth)
• 1 tbsp fresh thyme leaves (plus extra for garnish)
• 1/2 cup grated Parmesan cheese (freshly grated melts better)
• Salt to taste (but be bold, potatoes need love)

Instructions

1. Heat olive oil and 1 tbsp butter in a large pan over medium heat until butter melts.
2. Add onion, cook until translucent (about 3 minutes), stirring often to avoid browning.
3. Stir in diced potatoes, cook for 5 minutes until edges start to golden—this builds flavor.
4. Add Arborio rice, toast for 2 minutes until grains are slightly translucent at the edges.
5. Pour in white wine, stir constantly until fully absorbed (about 2 minutes).
6. Begin adding warm chicken stock, one ladle at a time, stirring until absorbed before adding more (tip: keep the stock warm to maintain cooking temp).
7. After 18 minutes, test rice for doneness—it should be al dente with a creamy sauce.
8. Remove from heat, stir in remaining butter, thyme, and Parmesan (tip: let it rest for 2 minutes to thicken).
9. Season with salt, garnish with extra thyme, and serve immediately (tip: a drizzle of olive oil on top adds a luxurious finish).

The risotto strikes a perfect balance—creamy yet textured, with the potatoes adding a hearty bite. Serve it in shallow bowls with a crisp salad on the side for contrast, or go all-in with a glass of that wine you cooked with.

Yukon Gold Potato and Caramelized Shallot Tart

Forget everything you know about tarts—this Yukon Gold Potato and Caramelized Shallot Tart is a game-changer. Flaky crust meets creamy potatoes and sweet shallots for a bite that’s downright addictive.

Ingredients

• 1 1/4 cups all-purpose flour (I swear by King Arthur for the flakiest crust)
• 1/2 tsp salt (fine sea salt blends best)
• 1/2 cup unsalted butter, chilled and diced (European-style butter is my secret weapon)
• 4 tbsp ice water (measured to the exact drop for perfection)
• 2 large Yukon Gold potatoes, thinly sliced (about 1/8 inch thick—mandoline for the win)
• 3 large shallots, thinly sliced (the sweeter, the better)
• 2 tbsp extra virgin olive oil (the good stuff makes all the difference)
• 1/2 cup heavy cream (room temp blends smoother)
• 1/2 cup grated Gruyère cheese (because melty cheese is life)
• 1 tsp fresh thyme leaves (fresh is non-negotiable here)
• Salt and freshly ground black pepper (to season every layer)

Instructions

1. Preheat your oven to 375°F. Trust me, starting with a hot oven is key.
2. In a large bowl, whisk together flour and salt. Add butter, using your fingers to press it into the flour until it resembles coarse crumbs.
3. Drizzle in ice water, 1 tbsp at a time, mixing until the dough just comes together. Pro tip: Overworking the dough makes it tough.
4. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press it into the pan and trim the edges. Chill for 15 minutes—this prevents shrinkage.
5. While the crust chills, heat olive oil in a skillet over medium-low heat. Add shallots, cooking slowly until caramelized, about 20 minutes. Stir occasionally for even browning.
6. Layer potato slices in the tart shell, overlapping slightly. Season with salt and pepper.
7. Spread caramelized shallots over the potatoes, then sprinkle with Gruyère and thyme.
8. Pour heavy cream evenly over the top. Another pro tip: The cream should just peek through the top layer for the perfect texture.
9. Bake for 35-40 minutes, until the crust is golden and the potatoes are tender when pierced with a fork.
10. Let the tart cool for 10 minutes before slicing. This wait is torture but worth it for clean slices.

Yukon Gold potatoes bring a buttery texture that’s unmatched, while the caramelized shallots add a depth of flavor that’ll have everyone asking for seconds. Serve this tart warm with a crisp green salad for a meal that’s as beautiful as it is delicious.

Yukon Gold Potato and Green Bean Casserole

Get ready to level up your side dish game with this creamy, crunchy, and utterly comforting casserole. Perfect for potlucks or a cozy night in, it’s a crowd-pleaser every time.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and sliced into 1/4-inch rounds (their buttery texture is key)
• 1 lb green beans, trimmed and halved (fresh is best, but frozen works in a pinch)
• 1 cup heavy cream (for that luxurious mouthfeel)
• 1/2 cup grated Parmesan cheese (the sharper, the better)
• 2 tbsp extra virgin olive oil (my go-to for roasting)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (I like sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground packs a punch)
• 1/2 cup panko breadcrumbs (for that irresistible crunch)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking and perfect browning.
2. Toss the potato rounds and green beans with olive oil, garlic powder, salt, and pepper on a large baking sheet. Spread them out in a single layer to avoid steaming.
3. Roast for 25 minutes, stirring halfway through, until the veggies are just tender and starting to golden. Tip: Don’t overcrowd the pan, or they’ll steam instead of roast.
4. Transfer the roasted veggies to a greased 9×13-inch baking dish. Pour the heavy cream evenly over the top, then sprinkle with Parmesan cheese.
5. Bake for 15 minutes, until the cream is bubbly and the cheese is melted. Tip: Let it sit for 5 minutes before serving to thicken up.
6. Sprinkle the panko breadcrumbs over the top and broil for 2-3 minutes, watching closely, until golden brown. Tip: Keep the oven door ajar to prevent burning.

Rich and creamy with a satisfying crunch, this casserole is a textural dream. Serve it alongside grilled chicken or as the star of your vegetarian spread.

Summary

Great news for all comfort food enthusiasts! Our roundup of 20 creamy Yukon Gold potato recipes is your ticket to delicious, heartwarming meals. Whether you’re in the mood for something classic or adventurous, there’s a dish here for you. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to spread the comfort. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.