High Fructose Corn Syrup Free Buttery Mashed Potatoes
Creamy, buttery, and deeply comforting, this mashed potato recipe is the kind of side dish that steals the show at any table. What makes it especially satisfying is knowing exactly what went into the bowl — real butter, whole milk, Yukon Gold potatoes, and nothing else you'd have to second-guess. Store-bought mashed potato mixes and even some restaurant versions sneak in sweeteners and additives that can be hard to spot on a label, so making your own from scratch is genuinely the smarter move. Yukon Golds are the secret weapon here; their naturally creamy, slightly buttery flesh means you get incredible texture without having to overwork the mash. The technique of drying the potatoes over low heat before adding the warm butter-milk mixture is a small step that makes a huge difference, pulling out excess moisture so every bite is fluffy and rich rather than watery. A finish of fresh chives adds a gentle pop of color and a mild oniony brightness that keeps things feeling fresh. This is the kind of recipe you'll come back to every single time you need a reliable, crowd-pleasing side.
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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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