Eggless Buttery Mashed Potatoes
Mashed potatoes are one of those dishes that should be simple, yet so many versions end up gluey, bland, or just plain disappointing. This recipe nails the fundamentals — Yukon Golds for their naturally buttery flavor and creamy texture, a quick drying step over low heat to drive off excess moisture, and a warm butter-and-milk mixture folded in at the end for a silky, luscious finish. Because the whole dish comes together with just potatoes, butter, milk, salt, and optional chives, there are no hidden egg-based thickeners or binders to worry about — it's straightforwardly clean. That drying step before mashing is a small move that makes a big difference, keeping the final texture fluffy rather than dense or waterlogged. Whether you pass the potatoes through a ricer for an ultra-smooth result or go rustic with a masher, the warm butter-milk combo ensures every bite is rich and cohesive. A scatter of fresh chives on top adds a gentle pop of color and mild onion flavor that makes the whole bowl look as good as it tastes. This is the kind of side dish that quietly steals the show at the dinner table.
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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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