Cinnamon Free Buttery Mashed Potatoes
Creamy, buttery mashed potatoes are one of those side dishes that feel like a warm hug on a plate, and this version delivers exactly that. Yukon Golds are the secret weapon here — their naturally buttery flesh breaks down into something impossibly smooth and rich without needing a long list of add-ins. The technique of drying the drained potatoes over low heat before mashing is a small step that makes a big difference, pulling out excess moisture so every drop of the warm butter-milk mixture gets absorbed rather than diluted. For anyone avoiding cinnamon, this is a completely safe and satisfying comfort food — no spice blends, no seasoning shortcuts, just salt, real butter, and whole milk doing all the heavy lifting. A scatter of fresh chives on top adds a gentle pop of color and a mild oniony note that rounds out the richness beautifully. This is the kind of recipe that earns a permanent spot in your weeknight rotation.
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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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