Paraben Free Buttery Mashed Potatoes
Creamy, buttery, and deeply comforting, this mashed potato recipe is the kind of side dish that makes an entire meal feel complete. 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 or preservatives. For anyone navigating paraben concerns, the beauty of this recipe is its radical simplicity: just real potatoes, unsalted butter, whole milk, salt, and optional fresh chives. No shelf-stable shortcuts, no mystery ingredients, no processed flavor enhancers — everything going into the pot is exactly what it says it is. 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 the warm butter and milk absorb evenly into every bite. The result is a silky, lump-free mash that tastes like it came from a restaurant kitchen but was made entirely on your own terms. Finish with a scatter of fresh chives for a little color and a mild oniony lift that rounds out the whole bowl beautifully.
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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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