Coconut Free Chive Mashed Potatoes
Creamy, buttery mashed potatoes are one of those dishes that never go out of style, and this version with fresh chives delivers serious comfort without any unnecessary extras. Yukon Golds are the star here — their naturally waxy, golden flesh breaks down into something luxuriously smooth and rich, especially when you take the extra step of drying them out in the pot before mashing. Warming the milk and butter together before folding them in is a small move that makes a big difference, keeping the mash silky rather than gluey or stiff. The fresh chives bring a mild, oniony brightness that cuts right through the richness, and a handful of parsley adds a little color if you want it. Every ingredient is straightforward and easy to verify, so there's no guesswork about hidden additives or unexpected oils sneaking in. This is the kind of side dish that earns a permanent spot on your weeknight rotation and holds its own at a holiday table too.
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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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