Oats Free Buttery Mashed Potatoes
Creamy, buttery mashed potatoes are one of those dishes that feel like a warm hug on a plate, and this version delivers exactly that. Yukon Golds are the secret weapon here — their naturally waxy, golden flesh breaks down into something impossibly silky without turning gluey. Warming the butter and milk together before folding them in keeps the mash luxuriously smooth and prevents the potatoes from seizing up. Every ingredient in this recipe is straightforwardly grain-free, so there's no need to scan labels or worry about hidden fillers that sometimes sneak into packaged potato products. A finishing scatter of fresh chives adds a gentle pop of color and mild oniony brightness that makes the whole bowl look as good as it tastes. This is the kind of side dish that quietly steals the show at any dinner table.
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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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