Cashew 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. Yukon Golds are the secret weapon here — their naturally waxy, golden flesh breaks down into something impossibly silky 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 bit of butter and warm milk gets fully absorbed. Speaking of butter and milk, that's genuinely all the richness you need — no nuts, no nut-based creams, no hidden cashew butter swapped in for creaminess, just honest dairy doing its job beautifully. For anyone navigating tree nut concerns, this recipe is refreshingly straightforward with a short, clean ingredient list you can verify at a glance. Finish with a scatter of fresh chives for a little color and a mild oniony lift, and you've got a bowl of mashed potatoes that's as elegant as it is unfussy.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!