Artificial Food Coloring Free Chive Mashed Potatoes
Creamy, buttery mashed potatoes are one of those comfort foods that should be completely straightforward — and yet packaged versions and restaurant sides are surprisingly prone to hidden additives, dyes, and preservatives you never asked for. This recipe keeps things beautifully clean, relying on nothing but Yukon Gold potatoes, real butter, low-fat milk, and a handful of fresh herbs to get the job done. Yukon Golds are a smart choice here because their naturally buttery flesh gives you a rich, velvety texture without needing a mountain of fat to compensate. The trick of letting the drained potatoes dry out briefly over low heat before mashing is a small step that makes a big difference, pulling out excess moisture so the final mash is fluffy rather than gluey. Warm milk and melted butter get folded in together, coating every bit of potato for that silky, cohesive finish. Fresh chives — and parsley if you like — add a pop of color and a mild, savory brightness that makes the whole bowl feel a little special. It's the kind of side dish that goes with almost everything and gives you total peace of mind about exactly what's on the plate.
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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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