Pistachio Free Buttery Mashed Potatoes
Creamy, buttery mashed potatoes are one of those dishes that never goes out of style, and this version delivers that perfect cloud-like texture every single time. Yukon Golds are the secret weapon here — their naturally buttery flavor and smooth flesh make for a mash that feels indulgent without any fuss. The technique of drying the 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 folding them in keeps the mash silky and prevents it from turning gluey or stiff. A finish of fresh chives adds a gentle pop of color and a mild oniony note that rounds everything out beautifully. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-reading required — just simple, wholesome comfort food you can put on the table with total confidence.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!