Hazelnut 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 absolutely delivers. Yukon Golds are the secret weapon here — their naturally buttery flesh and lower starch content give you a silky, lump-free mash without a lot of fuss. 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 can absorb evenly into every bite. Speaking of which, warming the butter and milk together before folding them in keeps the mash from turning gluey or cold — just pure, velvety comfort in a bowl. A scatter of fresh chives on top adds a gentle pop of color and a mild oniony note that rounds everything out beautifully. For anyone navigating tree nut allergies, this recipe is refreshingly straightforward — every ingredient is simple and easy to source without second-guessing labels or worrying about hidden additives. It's the kind of classic side dish that belongs on every table, any night of the week.
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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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