Vegetarian Buttery Mashed Potatoes
Mashed potatoes are one of those dishes that sounds simple but can go so wrong — gluey, bland, or watery when the technique is off. This version gets everything right by starting with starchy Yukon Golds, which have a naturally buttery flavor and a creamy texture that holds up beautifully to mashing. The trick of drying the drained potatoes over low heat before adding anything else is what separates truly fluffy mash from the soggy kind, and it makes a noticeable difference in the final bowl. Warming the butter and milk together before folding them in keeps the mash silky and smooth rather than stiff or lumpy. Every ingredient here is straightforward and meat-free without any substitutions needed — just real, honest kitchen staples doing exactly what they're supposed to do. A scatter of fresh chives on top adds a little color and a mild oniony bite that makes the whole thing feel a little more special. This is the kind of side dish that disappears fast no matter what else is on the table.
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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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