Chestnut Free Chive Mashed Potatoes
Creamy, buttery mashed potatoes are one of those dishes that never go out of style, and this version hits every note you want — smooth, rich, and finished with a pop of fresh herb flavor. Yukon Gold potatoes are the real star here, bringing a naturally buttery texture that makes the final mash feel indulgent even with just a handful of simple ingredients. Warming the milk and butter together before folding them in is a small step that makes a big difference, keeping the mash silky rather than gluey or stiff. The chives add a gentle oniony brightness that lifts the whole bowl without overwhelming it, and a handful of fresh parsley can round things out even further if you have it on hand. For anyone navigating tree nut restrictions, this recipe is completely straightforward — every ingredient is a clean, familiar pantry staple with no hidden surprises to worry about. It works beautifully as a weeknight side or as the centerpiece of a holiday spread, and it comes together with nothing more than a pot, a masher, and a little patience.
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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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