Eggless Chive Mashed Potatoes
Creamy, buttery mashed potatoes are one of the great comfort foods, and this version keeps things beautifully simple without sacrificing any of that rich, velvety texture. Yukon Golds are the real star here — their naturally waxy, golden flesh breaks down into a silky mash that holds the warm milk-and-butter mixture like a dream. 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 every bite is fluffy rather than gluey. Fresh chives folded in at the end add a gentle, oniony brightness that lifts the whole dish without overpowering it. Since eggs have no place in a classic mash to begin with, this recipe is naturally free of that concern — no substitutions needed, no compromises made. It's the kind of side dish that works just as well on a weeknight dinner plate 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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