Buzz
Mashed potatoes are a staple, and I take them seriously. They’re the ultimate comfort food, transforming any meal into a cozy indulgence with their creamy texture and familiar taste.
I’ve tried mashing potatoes countless ways, but I tend to rely on a few favorite tricks when making them for myself and those I care about. I often mash them with mayo or onion dip, and if I’m preparing less than two pounds of potatoes, I’ll microwave them for convenience.
But there’s a new contender for the title of ultimate mash—one that’s incredibly rich and indulgent, yet doesn’t rely on heaps of dairy. It’s barely a recipe, really. More of a technique. An addition. A simple hack, if you will. What I’m getting at is, you should try adding an egg yolk to your next batch of mashed potatoes.
Egg yolk mashed potatoes are like mayo mashed potatoes, but with an intensified richness. (If you’ve never tried mayo mashed potatoes, that might sound off—check out here to get the full experience.) Mayo acts as an emulsifier, blending the hydrophilic with the hydrophobic, creating a smoother mash with a subtle sweetness and tang. But don’t worry—mayo mashed potatoes don’t taste like mayo, unless you use way too much.
Egg yolk mashed potatoes don’t taste like egg yolks, despite their yellow hue. They’re not overtly creamy, but they’re incredibly rich—almost impossibly so. The creamy texture comes from egg yolks being natural emulsifiers (in fact, they’re the key emulsifying element in mayo). The yolk binds water and fat, resulting in a smooth, velvety texture, while also adding its own richness.
You can add an egg yolk to almost any mashed potato recipe. If you're concerned the yolk’s flavor might overpower the dish, start with one yolk for every pound and a half of potatoes. Personally, I prefer a bolder approach, using one yolk per pound of potatoes.
By now, you’re probably hoping for a simple recipe to fully grasp the magic of yolk potatoes. Lucky for you, I’ve got one ready (it’s part of my job!). It’s a slightly tweaked version of my microwave mashed potatoes, with the key difference being the addition of an egg yolk. If you want a less intense flavor, go for 1 1/2 pounds of potatoes.
Egg Yolk Mashed Potatoes
About 1 pound of potatoes, cut into 1-inch cubes (I typically use 4 rinsed, unpeeled Yukon Gold potatoes)
1 egg yolk
3/4 teaspoon salt (adjust to taste)
2 tablespoons butter (roughly 1/2 tablespoon per potato)
2 tablespoons half & half (or you can use cream or milk)
Place the potatoes in a microwave-safe bowl or dish, cover with plastic wrap, and create a small slit about half an inch deep in the top. Microwave for 9-12 minutes (depending on the amount of potatoes), until they can easily be pierced with a fork. Once done, take them out and mash them roughly with a fork, wooden spoon, or potato masher to let excess moisture escape. Alternatively, press them through a ricer (which is my preferred method).
Add the butter to the hot potatoes. In a separate bowl, mix the egg yolk with the half & half, then stir in the egg and dairy mixture into the potatoes, mashing and stirring quickly to prevent the egg from turning into little solid bits.
If you’re concerned about the yolk cooking as soon as it touches the hot potatoes, there’s no need to worry. Just make sure to stir quickly, and you should be fine. (If you’re unsure, you can melt the butter into the half & half, then whisk in small amounts of the warm dairy mixture into the yolk to temper it, though this step isn’t absolutely necessary.)
Serve immediately—feel free to add more butter if that’s your style.
