Xanthan Gum Free Buttery Mashed Potatoes
Creamy, buttery mashed potatoes are one of those dishes that feel like a hug on a plate, and this version absolutely delivers. Yukon Golds are the secret weapon here — their naturally waxy, slightly buttery flesh breaks down into a velvety texture without needing any thickeners or stabilizers whatsoever. That matters more than you might think, because plenty of packaged mash mixes and even some restaurant versions sneak in xanthan gum or other additives to achieve that smooth consistency. This recipe keeps things beautifully clean: just potatoes, real butter, whole milk, salt, and optional fresh chives. The technique of drying the drained potatoes over low heat before mashing is a small step that makes a big difference, pulling out excess moisture so the warm butter-milk mixture gets absorbed evenly and completely. The result is a bowl of mash that's rich, fluffy, and deeply satisfying — no shortcuts, no additives, just honest comfort food done right.
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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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