Ginger Free Buttery Mashed Potatoes
Creamy, buttery, and deeply comforting, this mashed potato recipe is the kind of side dish that makes every plate feel more complete. Yukon Golds are the real hero here — their naturally waxy, slightly sweet flesh breaks down into a velvety texture that holds butter and warm milk like a dream. The trick 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 final result is fluffy and rich rather than gluey or dense. Warming the butter and milk together before folding them in keeps the mash silky and smooth all the way through. For anyone avoiding ginger, this recipe is a completely safe and satisfying choice — every ingredient is straightforward, with no spice blends or hidden seasonings that could sneak it in. A finish of fresh chives adds a gentle pop of color and mild oniony brightness if you want it, though the mash is absolutely perfect on its own. This is the bowl of comfort food you'll come back to again and again.
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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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