Pork Free Buttery Mashed Potatoes
Creamy, buttery mashed potatoes are one of those dishes that never goes out of style, and this version delivers the kind of silky, cloud-like texture that makes people go back for seconds. Yukon Gold potatoes are the real secret here — their naturally buttery flavor and smooth flesh mash up beautifully without turning gluey. The technique of drying the drained potatoes over low heat before adding anything else is a small step that makes a huge difference, pulling out excess moisture so every bit of the warm butter and milk mixture gets absorbed into the mash rather than watering it down. Warming the butter and milk together before folding them in keeps the potatoes fluffy and hot all the way through, giving you that restaurant-quality finish at home. A scatter of fresh chives on top adds a gentle oniony brightness that cuts through the richness just enough. This is a naturally pork-free dish built entirely from wholesome, straightforward ingredients — no hidden additives or processed shortcuts to worry about. It works as a crowd-pleasing side for weeknight dinners and holiday tables alike.
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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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