Caffeine Free Buttery Mashed Potatoes
Creamy, buttery, and deeply comforting, this mashed potato recipe is the kind of side dish that makes an entire meal feel complete. Yukon Golds are the secret weapon here — their naturally waxy, golden flesh breaks down into something impossibly smooth and rich without any fuss. 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 drop of the warm butter and milk mixture gets fully absorbed. Speaking of that butter-milk combo, warming them together before folding them in keeps the mash silky and cohesive rather than gluey or stiff. For anyone keeping a close eye on what goes into their cup or their plate, this recipe is refreshingly straightforward — every ingredient is exactly what it sounds like, with zero hidden stimulants or additives to second-guess. A scatter of fresh chives on top adds a gentle pop of color and a mild oniony brightness that rounds out the richness beautifully. This is the bowl you'll come back to every single time.
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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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