Shellfish Free Buttery Mashed Potatoes
Creamy, buttery, and deeply comforting, this mashed potato recipe is the kind of side dish that makes every plate feel complete. Yukon Golds are the secret weapon here — their naturally waxy, slightly sweet flesh breaks down into a velvety texture that holds onto butter and warm milk like a dream. 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 the final result is fluffy and rich rather than gluey or dense. Warming the butter and milk together before folding them in keeps the mash from seizing up and ensures every bite is silky smooth from the first spoonful to the last. A finishing scatter of fresh chives adds a gentle pop of color and a mild oniony brightness that balances all that richness beautifully. Since every ingredient here is naturally free from shellfish and seafood, there's no label-reading or substitution stress — just straightforward, honest cooking with a short list of pantry staples.
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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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