Fructose Free Buttery Mashed Potatoes
Creamy, buttery mashed potatoes are one of those dishes that feel like a warm hug on a plate, and this version delivers exactly that kind of comfort. For anyone managing fructose intolerance, a classic mash like this is a genuinely safe and satisfying option — Yukon Gold potatoes, unsalted butter, whole milk, and a pinch of salt are all naturally free of fructose, so there's no need to scan labels or swap anything out. The technique here is what sets it apart: drying the drained potatoes over low heat before mashing draws out excess moisture, which means the butter and warm milk get absorbed beautifully rather than turning the mash watery. Passing the potatoes through a ricer or working them with a masher until completely smooth gives you that silky, restaurant-quality texture at home. A handful of fresh chives on top adds a mild, bright finish without introducing any high-fructose ingredients. 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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