Carrageenan Free Chive Mashed Potatoes
Creamy, buttery mashed potatoes are one of those comfort foods that should be simple — but store-bought or restaurant versions often sneak in additives like carrageenan to achieve that smooth texture, which can be a real problem for sensitive eaters. This version keeps things completely clean, relying on real butter and warm low-fat milk to create a naturally silky, lump-free mash with zero hidden thickeners. Yukon Gold potatoes are the secret weapon here — their naturally waxy, slightly sweet flesh breaks down into something luxuriously smooth without needing any shortcuts. 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 the milk and butter absorb evenly. Fresh chives folded in at the end add a gentle oniony brightness that keeps every bite feeling light and vibrant rather than heavy. Whether you're serving these alongside a weeknight roast or bringing them to a holiday table, this is the kind of side dish that disappears fast.
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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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