Cashew Free Chive Mashed Potatoes
Creamy, buttery mashed potatoes are one of life's great comfort foods, and this version delivers that silky, crowd-pleasing texture without any nuts in sight. Yukon Gold potatoes are the real hero here — their naturally buttery flesh breaks down into a smooth, luscious mash that holds up beautifully to the warm milk and melted butter stirred in at the end. The trick of letting the drained potatoes dry out briefly over low heat before mashing is a small step that makes a noticeable difference, pulling out excess moisture so every bite is fluffy rather than watery. Fresh chives folded in at the finish add a gentle oniony brightness that keeps things feeling light and a little elegant. A handful of chopped parsley is optional but worth it if you want a pop of color on the plate. This is the kind of side dish that disappears fast at the dinner table, whether it's a weeknight meal or a holiday spread.
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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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