Barley Free Buttery Mashed Potatoes
Creamy, buttery, and deeply comforting, this mashed potato recipe is the kind of side dish that makes every plate feel complete. Yukon Golds are the star here — their naturally waxy, golden flesh breaks down into something impossibly smooth and rich without any fuss. The trick of drying the drained potatoes over low heat before mashing is a small step that makes a huge difference, pulling out excess moisture so the warm butter and milk absorb evenly into every bite. For anyone navigating a barley-free lifestyle, this recipe is refreshingly straightforward — just potatoes, butter, milk, salt, and optional chives, with zero grains or hidden grain-based additives to worry about. So many store-bought or restaurant mashed potatoes can sneak in thickeners or seasoning blends that aren't always clearly labeled, making a from-scratch approach like this one the safest and most satisfying route. A handful of fresh chives on top adds a gentle oniony brightness that cuts through all that richness beautifully. This is the kind of recipe you'll come back to every single time you need a crowd-pleasing, no-stress side.
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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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