Celery Free Chive Mashed Potatoes
Creamy, buttery mashed potatoes are one of those side dishes that never goes out of style, and this version delivers serious comfort with a fresh, herby twist. Yukon Gold potatoes are the secret weapon here — their naturally waxy, golden flesh breaks down into something impossibly smooth and rich without needing heavy cream or excessive butter. Warming the milk and butter together before folding them in keeps the mash silky rather than gluey, a small step that makes a noticeable difference in the final texture. Fresh chives stirred in at the end add a gentle oniony brightness that lifts the whole dish without overpowering it. For anyone avoiding celery and celery-derived ingredients like celery salt or celery seed — which sneak into a surprising number of seasoning blends and store-bought sides — this recipe keeps things clean and straightforward with nothing hidden in the ingredient list. It's the kind of crowd-pleasing, fuss-free dish that works alongside a weeknight roast just as easily as it does on a holiday 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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