Fructose Free Chive Mashed Potatoes
Creamy, buttery mashed potatoes are one of life's great comfort foods, and this version keeps things beautifully simple with Yukon Golds, warm milk, and a generous handful of fresh chives. Yukon Golds are a smart choice here — their naturally waxy, low-sugar flesh makes them a reliable fit when you're keeping fructose in check, unlike some starchier or sweeter varieties. 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 is fluffy and smooth rather than gluey. Warm milk and melted butter get folded in gently, giving you that rich, velvety consistency without any high-fructose add-ins or store-bought seasoning packets that can hide unwanted ingredients. Fresh chives bring a mild, onion-like brightness that lifts the whole dish without overwhelming it, and a little parsley adds a pop of color if you want it. This is the kind of side dish that pairs with almost anything and 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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