Macadamia Free Buttery Mashed Potatoes

Total time35 min

Prep time10 min

Cook time25 min

4.9

(14)

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 breaks down into something impossibly smooth and rich without any fuss. The technique of drying the drained potatoes over low heat before mashing is a small step that makes a huge difference, pulling out excess moisture so every bit of the warm butter-milk mixture gets absorbed rather than diluted. Folding in that steaming butter and milk together means the mash stays silky and cohesive all the way to the table. A scatter of fresh chives on top adds a gentle pop of color and a mild oniony brightness that keeps things from feeling too heavy. This is a naturally tree-nut-free comfort classic built entirely from pantry staples and fresh produce, so there's no need to scrutinize labels or worry about unexpected add-ins. Whether it's a weeknight side or the centerpiece of a holiday spread, this bowl of mash is going to disappear fast.

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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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