Pescatarian Buttery Mashed Potatoes
Creamy, buttery mashed potatoes are one of those dishes that never goes out of style, and this version absolutely delivers on every level. Yukon Golds are the secret weapon here — their naturally waxy, slightly sweet flesh breaks down into something impossibly silky without turning gluey. 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. Warming the butter and milk together before adding them keeps the mash from seizing up or turning stiff, giving you that restaurant-quality texture at home. A finishing scatter of fresh chives adds a gentle pop of color and a mild oniony brightness that cuts through the richness just enough. This is the kind of side dish that quietly steals the show at the dinner table — simple ingredients, smart technique, and results that taste like you worked much harder than you did.
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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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