Capsaicin Free Buttery Mashed Potatoes
Creamy, buttery, and deeply comforting, this mashed potato recipe is the kind of side dish that earns a permanent spot on the dinner table. For anyone avoiding capsaicin, classic mashed potatoes can still be a minefield — plenty of restaurant versions and even packaged mixes sneak in white pepper, cayenne, or spiced seasoning blends that can cause real discomfort. This version keeps things beautifully clean, relying on Yukon Gold potatoes, unsalted butter, whole milk, and salt to build rich, satisfying flavor without a trace of heat. The technique matters here too: drying the potatoes over low heat before mashing drives off excess moisture, which means the warm butter-milk mixture gets absorbed evenly for a silky, lump-free result. Passing the potatoes through a ricer or working them with a masher keeps the texture light rather than gluey. A scatter of fresh chives on top adds a mild, oniony brightness that rounds everything out without introducing any irritating compounds. This is comfort food done right — no compromises, no substitutions, just a bowl of something genuinely wonderful.
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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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