Celery Free Buttery Mashed Potatoes
Creamy, buttery, and deeply comforting, this mashed potato recipe is the kind of side dish that earns a permanent spot in your weekly rotation. Yukon Gold potatoes are the star here — their naturally waxy, golden flesh breaks down into something impossibly smooth and rich without any fuss. The trick 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 the warm butter and milk mixture gets fully absorbed. Speaking of that butter-milk combo, heating them together before folding them in keeps the mash silky and lump-free rather than stiff or gluey. For anyone navigating a celery-free lifestyle, this recipe is refreshingly straightforward — every ingredient is clean and easy to verify, with no hidden seasonings or pre-made mixes that might sneak in unwanted extras. A scatter of fresh chives on top adds a gentle pop of color and mild oniony brightness, though the mash is absolutely stunning on its own. Serve it straight from the bowl while it's still steaming and watch it disappear.
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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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