BHA & BHT Free Chive Mashed Potatoes
Creamy, buttery mashed potatoes are one of life's great comfort foods, and this version keeps things beautifully simple with Yukon Golds, warm milk, unsalted butter, and a generous handful of fresh chives. Yukon Golds are the secret weapon here — their naturally buttery flesh breaks down into a silky, lush mash without needing a lot of coaxing. For anyone avoiding synthetic preservatives like BHA and BHT, the challenge is often hidden additives lurking in packaged or restaurant versions of dishes that should be totally wholesome. This recipe sidesteps all of that by relying entirely on whole, fresh ingredients you can verify yourself. The technique of drying the potatoes over low heat before mashing is a small but brilliant step that keeps the texture fluffy rather than gluey. A finishing fold of finely chopped chives — and optional parsley — adds a pop of color and a mild, fresh bite that makes the whole bowl feel a little special. It's the kind of side dish that disappears fast at the dinner table.
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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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