Almond Free Chive Mashed Potatoes
Creamy, buttery, and flecked with fresh green herbs, these mashed potatoes are the kind of comfort food that earns a permanent spot in your weeknight rotation. Yukon Gold potatoes are the secret weapon here — their naturally waxy, golden flesh breaks down into something impossibly smooth and rich without needing a long list of extras. Warming the milk and butter together before folding them in is a small step that makes a big difference, keeping the mash silky and luscious rather than stiff or gluey. Fresh chives bring a mild, oniony brightness that cuts through the richness just enough to keep every bite interesting. For anyone navigating tree nut allergies, this recipe is refreshingly straightforward — every ingredient is whole and familiar, with no blended sauces or store-bought shortcuts that might carry hidden risks. A little parsley stirred in at the end adds a pop of color and an extra layer of freshness if you want it. Serve it straight from the pot while it's still steaming and you'll understand why simple done right always wins.
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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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