Rice Free Buttery Mashed Potatoes
Creamy, buttery, and deeply comforting, this mashed potato recipe is the kind of side dish that steals the show at any table. Yukon Golds are the secret weapon here — their naturally waxy, golden flesh breaks down into something impossibly smooth and rich without ever turning gluey. Warming the butter and milk together before folding them in is a small step that makes a big difference, keeping the mash silky and luscious rather than stiff or dense. The trick of drying the drained potatoes over low heat before mashing draws out excess moisture, so every bite is fluffy and full of flavor rather than watery. For anyone navigating a grain-free lifestyle, this dish is a natural fit — potatoes, butter, whole milk, and a handful of chives are all you need, with zero hidden grains or starchy fillers to worry about. A scatter of fresh chives on top adds a gentle pop of color and a mild oniony brightness that rounds everything out beautifully. Serve it straight from the pot while it's still steaming for the best possible texture.
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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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