Seeds Free Buttery Mashed Potatoes
Creamy, buttery, and deeply comforting, this mashed potato recipe is the kind of side dish that earns a permanent spot in your weekly rotation. Yukon Golds are the secret weapon here — their naturally waxy, golden flesh breaks down into something impossibly silky without ever turning gluey. The technique of drying the drained potatoes over low heat before mashing is a small step that makes a big difference, drawing out excess moisture so every bit of the warm butter-milk mixture gets absorbed rather than diluted. Speaking of that butter-milk mixture, warming them together before adding to the potatoes keeps the mash fluffy and hot all the way through. For anyone navigating a seeds-free lifestyle, this recipe is refreshingly straightforward — every ingredient on the list is naturally free of seeds, with no hidden seasonings or blends to second-guess. A scatter of fresh chives on top adds a gentle oniony brightness that makes the whole bowl look as good as it tastes. Simple, satisfying, and completely unfussy — this is comfort food done right.
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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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