Low Sugar Buttery Mashed Potatoes
Mashed potatoes are one of those dishes that should be simple, yet so many versions end up gluey, bland, or secretly loaded with sweetened add-ins you never asked for. This recipe keeps things honest — just Yukon Golds, unsalted butter, whole milk, salt, and optional fresh chives. Yukon Golds are the real hero here, bringing a naturally buttery flavor and a creamy texture that makes the finished mash feel indulgent without needing anything extra. The technique matters too: drying the drained potatoes over low heat before mashing drives off excess moisture, which means every drop of that warm butter-milk mixture gets absorbed into the potato rather than watered down. Passing the potatoes through a ricer or working them with a masher — rather than a blender or mixer — keeps the starch from overworking and turning the whole thing into paste. The result is a smooth, rich, deeply savory bowl of comfort that pairs with just about anything on the table. Finish with a scatter of fresh chives if you have them, and serve immediately while everything is still steaming.
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Learn more →Ingredients
4 servings
- 2 lbs yukon gold potatoes, peeled and cut into 1 ½-inch chunks
- 1 tsp salt, plus more for the cooking water
- 4 tbsp unsalted butter, cut into pieces
- ½ cup whole milk
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Place the potato chunks in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat.
- 2
Reduce the heat to a steady simmer and cook until the potatoes are completely tender and a fork slides through the center of a chunk with no resistance, about 15–18 minutes. Drain thoroughly and return the potatoes to the pot.
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