Low Sugar Chive Mashed Potatoes
Creamy, buttery, and flecked with fresh green herbs, these mashed potatoes are the kind of comfort food that never gets old. Yukon Golds are the secret weapon here — their naturally waxy, slightly sweet flesh breaks down into a velvety texture that doesn't need any help from cream or added sweeteners. Warming the milk and butter together before folding them in is a small step that makes a big difference, keeping the mash silky and smooth rather than gluey or stiff. Fresh chives bring a mild, oniony brightness that lifts the whole dish without overpowering it, and a handful of parsley adds even more color if you're feeling it. Because every ingredient is whole and straightforward, there's nothing hidden in here — no sweetened dairy blends, no flavored butter products, just clean, real food. This is the kind of side dish that earns a permanent spot on your weeknight rotation and holds its own at any holiday table too.
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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
- ¾ cup low-fat milk
- 3 tbsp unsalted butter
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh parsley, finely chopped (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, then reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 18–20 minutes.
- 2
While the potatoes cook, combine the milk and butter in a small saucepan over low heat until the butter is melted and the mixture is warm but not boiling, about 3–4 minutes. Remove from heat and set aside.
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