BHA & BHT Free Buttery Mashed Potatoes

Total time35 min

Prep time10 min

Cook time25 min

Creamy, buttery mashed potatoes sound simple, but getting them truly silky and lump-free is a skill worth mastering — and this recipe nails it. Yukon Golds are the secret weapon here, bringing a naturally buttery flavor and smooth texture that starchier varieties just can't match. 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 the final mash is fluffy rather than gluey. Warming the butter and milk together before folding them in keeps the temperature consistent and helps everything come together into one gorgeous, cohesive bowl of comfort. For anyone avoiding synthetic preservatives like BHA and BHT, this recipe is a breath of fresh air. Those additives show up in a surprising number of packaged foods — including some flavored potato mixes and processed dairy products — so cooking from scratch with whole, recognizable ingredients is the cleanest path forward. Every component here, from the potatoes to the unsalted butter to the whole milk, is exactly what it says it is. A scatter of fresh chives on top adds a gentle oniony brightness and a pop of color that makes the whole dish feel just a little bit special.

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Ingredients

4 servings

2 lbs yukon gold potatoes, peeled and cut into 1 ½-inch chunks
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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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