Creamy, buttery, and deeply comforting, this mashed potato recipe is the kind of side dish that makes everything else on the plate better. Yukon Golds are the real star here — their naturally waxy, golden flesh breaks down into something impossibly silky without needing any fancy tricks or add-ins. A quick drying step over low heat pulls out excess moisture before the mashing begins, which means the warm butter and milk get absorbed evenly for a result that's rich all the way through. For anyone avoiding legumes, this dish is a natural fit — every ingredient on the list is straightforwardly clean, with no hidden soy, no bean-based thickeners, and nothing to second-guess. The optional chives add a fresh, mild bite that lifts the whole bowl without complicating the simplicity. Whether it's anchoring a weeknight dinner or rounding out a holiday spread, this is the kind of recipe you'll come back to every single time.
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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.
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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