Barley Free Chive Mashed Potatoes
Creamy, buttery mashed potatoes are one of those dishes that feel like a hug on a plate, and this version delivers exactly that with the bright, oniony pop of fresh chives running through every bite. Yukon Golds are the secret weapon here — their naturally waxy, golden flesh breaks down into something impossibly smooth and rich without turning gluey. Warming the milk and butter together before folding them in is a small step that makes a big difference, keeping the mash silky and cohesive rather than stiff or lumpy. For anyone avoiding barley, this recipe is refreshingly straightforward — every ingredient is whole and easy to verify, with no grain-based thickeners, broths, or malt-derived additives hiding in the mix. The optional parsley adds a little color and freshness, but the chives alone are enough to elevate this well beyond a basic side dish. Serve it straight from the pot while it's still steaming and you'll understand why this kind of simple cooking never goes out of style.
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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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