Creamy, buttery mashed potatoes are one of those dishes that feel like a hug on a plate, and this version absolutely delivers. Yukon Golds are the secret weapon here — their naturally waxy, golden flesh breaks down into something impossibly smooth and rich 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 every drop of the warm butter and milk mixture gets fully absorbed. Speaking of that butter-milk combo, heating them together before folding them in keeps the mash silky and cohesive rather than stiff or lumpy. For anyone navigating grain sensitivities, this recipe is refreshingly straightforward — just potatoes, dairy, salt, and optional chives, with zero grains or grain-derived ingredients anywhere in sight. A finishing scatter of fresh chives adds a gentle pop of color and mild oniony brightness that makes the whole bowl look as good as it tastes. This is the kind of side dish that disappears fast, so you might want to double the batch.
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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.
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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