MSG Free Buttery Mashed Potatoes
Mashed potatoes are one of those dishes that should be simple, yet so many store-bought mixes and restaurant versions sneak in flavor enhancers that have no business being in a bowl of spuds. This version keeps things beautifully clean — just Yukon Golds, real butter, whole milk, salt, and a handful of fresh chives if you're feeling fancy. Yukon Golds are the secret weapon here; their naturally buttery, creamy flesh means you get incredible flavor without needing anything artificial to prop it up. The technique matters too — drying the potatoes over low heat before mashing drives off excess moisture, so when that warm butter-milk mixture goes in, it absorbs evenly and creates a silky, lump-free texture. Every ingredient is straightforward and easy to verify, which takes the guesswork out of cooking for anyone keeping a close eye on additives. Finish with a scatter of fresh chives for a little color and mild oniony brightness, and you have a side dish that's genuinely hard to improve on.
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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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