Tree Nut Free Buttery Mashed Potatoes
Mashed potatoes are one of those dishes that should be simple, yet so many versions end up gluey, bland, or just disappointing. This recipe nails the fundamentals — Yukon Golds for their naturally buttery flavor and creamy texture, a quick drying step over low heat to drive off excess moisture, and a warm butter-and-milk mixture folded in at the end for a finish that's silky without being heavy. The technique of warming the dairy before adding it makes a real difference, keeping the mash fluffy and smooth rather than stiff or dense. Because the ingredient list is so clean and straightforward, there's nothing hidden to worry about — just potatoes, butter, whole milk, salt, and an optional handful of fresh chives for a little color and bite. It's the kind of side dish that earns compliments at a weeknight dinner and holds its own at a holiday table. Serve it straight from the pot while it's still steaming for the best possible bowl.
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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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