Nutmeg Free Buttery Mashed Potatoes
Creamy, buttery, and deeply comforting, this mashed potato recipe is the kind of side dish that steals the show at any table. Yukon Golds are the secret weapon here — their naturally buttery flesh breaks down into something impossibly smooth and rich without needing a long list of extras. The technique of drying the potatoes over low heat before mashing is a small step that makes a huge difference, pulling out excess moisture so every drop of that warm butter-milk mixture gets fully absorbed. Speaking of which, warming the butter and milk together before folding them in keeps the mash silky and hot all the way through rather than stiff or gluey. Many classic mashed potato recipes call for warming spices that can sneak in unwanted flavors, but this one keeps things clean and pure — just potatoes, butter, milk, salt, and a handful of fresh chives if you like a little color and mild onion brightness on top. It's the kind of recipe you'll come back to every single time you need a crowd-pleasing, fuss-free side.
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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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