Capsaicin Free Chive Mashed Potatoes
Creamy, buttery mashed potatoes are one of life's great comfort foods, and this version keeps things beautifully simple without any heat-forward ingredients sneaking in. Yukon Gold potatoes are the real star here — their naturally waxy, slightly sweet flesh breaks down into an incredibly smooth, velvety mash that holds onto the warm milk-butter mixture like a dream. The trick of letting the drained potatoes dry out briefly over low heat before mashing is a small step that makes a big difference, pulling out excess moisture so every bite is rich and fluffy rather than watery or dense. Fresh chives fold in at the end for a mild, oniony brightness that lifts the whole dish without any spice or burn — perfect for anyone who needs to avoid capsaicin but still wants something that tastes genuinely vibrant. A handful of fresh parsley is an optional finishing touch that adds a little color and herbal freshness if you have it on hand. This is the kind of side dish that disappears fast at the dinner table, whether it's paired with a weeknight roast or served as the main event all on its own.
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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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