Pecan 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 buttery flesh breaks down into something impossibly smooth and rich without much effort at all. 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 every drop of that warm butter-milk mixture gets fully absorbed. For anyone navigating nut allergies or sensitivities, a dish like this is a genuine relief — just wholesome, straightforward ingredients with zero hidden surprises. Fresh chives on top add a pop of color and a mild oniony brightness that keeps it from feeling too heavy. It comes together with pantry staples and a little patience, and the result is the kind of mashed potatoes people ask you to bring to every gathering.
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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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