Emulsifier Free Chive Mashed Potatoes

Total time35 min

Prep time10 min

Cook time25 min

4.5

(29)

Creamy, buttery mashed potatoes are one of those comfort foods that should be simple — and this version keeps it that way. Yukon Golds are the star here, prized for their naturally smooth, slightly waxy texture that mashes into something velvety without needing any additives or stabilizers. That matters more than you might think, because a lot of packaged or restaurant mashed potatoes sneak in emulsifiers to achieve that silky consistency, and tracking them down on an ingredient label is its own headache. Here, the creaminess comes entirely from real butter and warm low-fat milk, stirred in after the potatoes have been properly dried out over heat — a small step that makes a big difference in the final texture. Fresh chives folded in at the end add a gentle oniony brightness that keeps the dish feeling light rather than heavy. Optional parsley gives you a little extra color and freshness if you want it. This is the kind of side dish that pairs with almost anything and never needs a second look at the label.

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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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