Citrus Free Buttery Mashed Potatoes
Mashed potatoes are one of those dishes that should be completely stress-free, and this version absolutely is — every ingredient on the list is naturally free of citrus, so there's no swapping, substituting, or label-scanning required. Yukon Golds are the real star here, bringing a naturally buttery, creamy texture that makes the finished dish taste almost indulgent before you've even added the dairy. 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 the warm butter and milk get absorbed evenly rather than turning things watery or gluey. Warming the butter and milk together before folding them in keeps the mash silky and smooth all the way through. A finish of fresh chives adds a gentle, savory note without any brightness that might tip the flavor in the wrong direction. This is the kind of comforting, crowd-pleasing side dish that fits easily into any meal — no workarounds needed.
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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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