Almond Free Buttery Mashed Potatoes
Mashed potatoes are the ultimate comfort food, and this version delivers that cloud-like, buttery creaminess that makes everyone reach for seconds. Yukon Golds are the secret weapon here — their naturally waxy, golden flesh breaks down into something impossibly smooth without turning gluey. The technique of drying the drained potatoes over low heat before mashing is a small step that makes a big difference, pulling out excess moisture so every drop of the warm butter and milk mixture gets fully absorbed. Speaking of that butter-milk combo, warming them together before adding to the potatoes keeps the mash silky and hot rather than stiff and clumpy. For anyone navigating nut allergies or sensitivities, this recipe is refreshingly straightforward — every ingredient is exactly what it says it is, with no hidden almond flour, almond milk, or nut-based butter substitutes to watch out for. A scatter of fresh chives on top adds a gentle pop of color and a mild oniony finish that makes the whole bowl look as good as it tastes. This is the kind of side dish that earns a permanent spot on your weeknight rotation and your holiday table alike.
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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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