Sesame Free Buttery Mashed Potatoes
Creamy, buttery mashed potatoes are the kind of comfort food that never goes out of style, and this version absolutely delivers. Yukon Golds are the secret weapon here — their naturally waxy, golden flesh breaks down into something impossibly silky without turning gluey. Warming the butter and milk together before folding them in keeps the mash luxuriously smooth and prevents the potatoes from seizing up. For anyone navigating sesame allergies, this recipe is a breath of fresh air — no tahini, no sesame oil, no hidden blends, just clean pantry staples you can trust. Store-bought sides and restaurant mashed potatoes can sneak in unexpected ingredients, so making your own from scratch puts you fully in control. A finish of fresh chives adds a gentle pop of color and mild oniony brightness that makes the whole bowl feel a little more special. 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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