Citric Acid Free Chive Mashed Potatoes
Creamy, buttery mashed potatoes are one of life's great comfort foods, and this version keeps things beautifully simple with just a handful of clean ingredients. For anyone avoiding citric acid, the challenge with mashed potatoes often comes down to what gets added — flavored butters, seasoning blends, and even some store-bought milks can sneak in unwanted additives. Here, unsalted butter and low-fat milk are warmed together and folded into fluffy Yukon Golds, giving you that rich, velvety texture without anything to second-guess. Yukon Golds are a smart choice for this style of mash because their naturally buttery flesh breaks down into something incredibly smooth and satisfying. The finishing touch of fresh chives — and optional parsley — adds a gentle herby brightness that makes the whole bowl feel a little more special. 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 every bite is fluffy rather than watery. This is the kind of side dish that disappears fast at 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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