Wheat 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. Every ingredient here is naturally free of wheat — Yukon Gold potatoes, real butter, whole milk, and a handful of fresh chives — so there's no substituting or label-scanning required. The technique is what sets this version apart: drying the potatoes over low heat before mashing drives off excess moisture, which means the warm butter-milk mixture gets absorbed beautifully instead of turning things watery or gluey. Passing the potatoes through a ricer (or working them with a masher) gives you that silky, lump-free texture that's genuinely hard to beat. The whole process is straightforward and relies entirely on whole, simple ingredients, making it a reliable go-to when you need a crowd-pleasing side without any hidden grain-based thickeners or additives to worry about. Finish with a scatter of fresh chives and serve immediately — these are best eaten hot, right out of the pot.
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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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