Breastfeeding Friendly Chive Mashed Potatoes
Creamy, buttery mashed potatoes are one of those dishes that feel like a hug in a bowl, and this version with fresh chives takes them to a whole new level. Yukon Gold potatoes are the star here — their naturally rich, slightly sweet flavor means you get a luxuriously smooth mash without needing to pile on heavy ingredients. Warming the milk and butter together before folding them in is a small step that makes a big difference, giving you that silky, restaurant-worthy texture every time. Fresh chives add a gentle, oniony brightness that keeps things feeling light and nourishing rather than heavy. For anyone navigating the extra nutritional demands of breastfeeding, this kind of wholesome, satisfying comfort food is exactly what the body is asking for — real ingredients, nothing processed, and plenty of good energy. A handful of fresh parsley stirred in at the end adds a pop of color and an optional herby note that makes the whole bowl look as good as it tastes. Serve it straight from the pot while it's still warm and creamy for the best possible result.
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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)
Can be omittedfresh parsley
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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