Beef Free Buttery Mashed Potatoes
Creamy, buttery, and deeply comforting, this mashed potato recipe is the kind of side dish that steals the show at any table. Yukon Golds are the secret weapon here — their naturally waxy, golden flesh breaks down into something velvety and rich without turning gluey. The technique of drying the drained potatoes over low heat before mashing is a small step that makes a huge difference, pulling out excess moisture so every bit of butter and warm milk gets fully absorbed. Speaking of which, warming the butter and milk together before folding them in keeps the mash silky and smooth rather than stiff or lumpy. A finishing scatter of fresh chives adds a gentle pop of color and a mild oniony brightness that rounds out the richness beautifully. This is a completely animal-free-of-the-bovine-variety dish by nature — just potatoes, dairy, and a little salt doing exactly what they were born to do. Simple, satisfying, and impossible to resist.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!