Turkey Free Buttery Mashed Potatoes
Creamy, buttery, and deeply comforting, this mashed potato recipe is the kind of side dish that steals the show at any table. For anyone navigating a turkey-free lifestyle, classic comfort food like this is a natural go-to — and this version delivers without any compromise. Yukon Gold potatoes are the secret weapon here, bringing a naturally rich, almost buttery flavor before a single pat of butter even hits the pot. The technique of drying the drained potatoes over low heat before mashing is a small step that makes a huge difference, pulling out excess moisture so every bite is fluffy rather than gluey. Warming the butter and milk together before folding them in keeps the mash silky and smooth all the way through. A finish of fresh chives adds a gentle pop of color and a mild oniony brightness that makes the whole bowl look as good as it tastes. Simple ingredients, smart technique, and zero fuss — this is the mashed potato recipe worth keeping on permanent rotation.
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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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