Mustard 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 secret weapon here — their naturally waxy, golden flesh breaks down into something impossibly smooth and rich without needing a long list of additives. For anyone navigating condiment-heavy kitchens, it's worth noting that mustard sneaks into a surprising number of store-bought mashed potato mixes, seasoning blends, and even some butters, so making this from scratch puts you fully in control. 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 warm butter and milk absorb evenly into every bite. Everything comes together in one pot and a small saucepan, keeping cleanup minimal and the process genuinely relaxed. A scatter of fresh chives on top adds a little color and a mild oniony lift that ties the whole bowl together beautifully.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!