Beef 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 Golds are the secret weapon here — their naturally waxy, golden flesh breaks down into something impossibly silky without turning gluey. Warming the milk and butter together before folding them in keeps the mash fluffy and smooth rather than stiff or dense, and it's a small step that makes a genuinely noticeable difference. The chives bring a mild, oniony brightness that lifts the whole dish, while the optional parsley adds a pop of color if you want to dress things up a little. This is a completely meat-free side that holds its own as the star of the plate, not just a supporting act — pair it with roasted vegetables or a hearty bean stew and dinner is sorted. Simple ingredients, a straightforward technique, and results that taste like you put in far more effort than you actually did.
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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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