Walnut Free Buttery Mashed Potatoes
Creamy, buttery, and deeply comforting, this mashed potato recipe is the kind of side dish that makes an entire meal feel special. Yukon Golds are the secret weapon here — their naturally waxy, golden flesh breaks down into something impossibly smooth and rich without ever turning gluey. Warming the butter and milk together before folding them in is a small step that makes a huge difference, giving you that silky, restaurant-quality finish right at home. A scatter of fresh chives on top adds a gentle pop of color and a mild oniony brightness that pulls the whole bowl together. For anyone navigating tree nut concerns, this recipe is refreshingly straightforward — every ingredient is simple and familiar, with no sauces, seasonings, or add-ins that might hide unexpected allergens. It's the kind of dish you can bring to a dinner table full of different dietary needs and watch disappear in minutes.
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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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