Carrageenan Free Buttery Mashed Potatoes
Creamy, buttery mashed potatoes sound simple, but getting them truly smooth and rich takes a little technique — and this recipe nails it. Yukon Golds are the secret weapon here: their naturally waxy, golden flesh breaks down into a velvety texture that holds butter and milk beautifully without turning gluey. Warming the butter and milk together before folding them in is a small step that makes a big difference, keeping the mash silky and luscious rather than stiff or dense. For anyone avoiding carrageenan — a thickener and stabilizer commonly added to flavored milks, creamers, and some dairy blends — this recipe keeps things refreshingly straightforward, relying on whole milk and real unsalted butter with nothing extra needed. No specialty products, no label-scanning at the store, just honest ingredients doing exactly what they're supposed to do. A finish of fresh chives adds a gentle pop of color and mild onion flavor that makes the whole bowl feel a little more special. These are the kind of mashed potatoes people ask for the recipe after.
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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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