Black Pepper 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. For anyone avoiding black pepper — whether due to sensitivity, allergy, or a digestive condition — classic mashed potato recipes can be surprisingly tricky, since pepper is often stirred in automatically without a second thought. Here, the seasoning is kept clean and simple: just salt, rich unsalted butter, and warm whole milk, letting the natural creaminess of Yukon Gold potatoes do all the heavy lifting. The technique of drying the potatoes over low heat before mashing is a small but brilliant step that guarantees a fluffy, lump-free result every time. Warming the butter and milk together before folding them in keeps the mash silky and smooth rather than gluey or stiff. A scatter of fresh chives on top adds a gentle oniony brightness that rounds out the dish beautifully without any heat or irritation. This is pure, crowd-pleasing comfort food that just happens to be completely free of pepper in every form.
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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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