Honey Free Buttery Mashed Potatoes
Creamy, buttery, and deeply comforting, this mashed potato recipe is the kind of side dish that makes everything else on the table better. Yukon Golds are the star here — their naturally waxy, slightly sweet flesh breaks down into a silky, lump-free mash that holds onto butter and milk like a dream. 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 final texture is fluffy rather than gluey. Warming the butter and milk together before folding them in keeps the mash from turning stiff or cold, giving you that glossy, restaurant-quality finish at home. Many store-bought or restaurant versions of this classic sneak in sweeteners you might not expect, but this recipe keeps things completely straightforward — just potatoes, butter, milk, salt, and optional fresh chives. It's an effortlessly clean ingredient list that delivers maximum flavor without any hidden extras. Finish it with a scatter of chives for a little color and a mild oniony bite that rounds everything out beautifully.
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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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