Chicken Free Chive Mashed Potatoes
Creamy, buttery mashed potatoes are one of those side dishes that never go out of style, and this version with fresh chives delivers serious comfort in every spoonful. Yukon Gold potatoes are the secret weapon here — their naturally waxy, slightly sweet flesh breaks down into a velvety mash that holds the warm milk-and-butter mixture beautifully. 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 final texture stays rich and fluffy rather than gluey. Fresh chives folded in at the end add a gentle oniony brightness that lifts the whole dish without overpowering it. Everything on the ingredient list is straightforward and plant-forward, so there's no need to scan labels or second-guess what's hiding in a store-bought mix. It's an effortless, crowd-pleasing side that pairs with just about anything on the 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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