Black Pepper Free Chive Mashed Potatoes
Creamy, buttery mashed potatoes are one of life's great comfort foods, and this version delivers all that cozy satisfaction without a single crack of the pepper mill. Yukon Golds are the secret weapon here — their naturally rich, slightly sweet flesh breaks down into a velvety mash that doesn't need much coaxing. Warming the milk and butter together before folding them in keeps everything silky and smooth rather than gluey or stiff. Fresh chives bring a gentle, oniony brightness that lifts the whole dish, and a handful of parsley adds a pop of color if you want it. For anyone avoiding black pepper due to sensitivity or intolerance, this recipe is genuinely satisfying on its own terms — not a compromise version of something better. The seasoning is clean and simple, leaning entirely on good salt and fresh herbs to do the work. Serve it straight from the pot while it's still steaming and you'll have a hard time saving any for leftovers.
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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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