Breastfeeding Friendly Buttery Mashed Potatoes
Creamy, buttery, and deeply comforting, this mashed potato dish is the kind of side that makes any meal feel like a proper occasion. Yukon Gold potatoes are the star here — their naturally waxy, golden flesh breaks down into something impossibly smooth and rich without needing a long list of add-ins. The technique of drying the potatoes over low heat before mashing is a small step that makes a big difference, pulling out excess moisture so the warm butter and whole milk absorb evenly and completely. Both butter and whole milk are excellent sources of fat and calories, which matter a lot when your body is working hard to produce milk every day. The recipe keeps things clean and straightforward — just real, recognizable ingredients with no hidden additives or preservatives to second-guess. A scatter of fresh chives on top adds a gentle, bright finish that keeps the dish from feeling too heavy. This is the kind of nourishing, satisfying food that's easy to make and even easier to go back for seconds.
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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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