Brazil Nut Free Chive Mashed Potatoes
Creamy, buttery mashed potatoes are one of those dishes that never goes out of style, and this version with fresh chives delivers serious comfort in every spoonful. Yukon Golds are the secret weapon here — their naturally waxy, golden flesh breaks down into something luxuriously smooth without turning gluey. Warming the milk and butter together before folding them in keeps the mash silky and cohesive rather than stiff or lumpy. The trick of letting the drained potatoes dry out briefly over low heat is a small step that makes a big difference, pulling out excess moisture so the final texture is perfectly fluffy. Fresh chives bring a mild, oniony brightness that cuts through the richness just enough to keep things lively, and a handful of parsley adds a pop of color if you want it. Every ingredient in this recipe is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just honest, wholesome cooking. This is 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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