Chicken 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, slightly sweet flesh breaks down into something impossibly silky without ever turning gluey. 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 which, warming the butter and milk together before folding them in keeps the mash hot and lush all the way to the serving bowl. A finish of fresh chives adds a gentle pop of color and a mild oniony brightness that rounds everything out beautifully. This is a completely meat-free, poultry-free dish built entirely from pantry staples and fresh produce, so there's zero guesswork about what's in it.
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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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