Gelatin Free Chive Mashed Potatoes
Creamy, buttery mashed potatoes are one of those side dishes that never go out of style, and this version with fresh chives delivers serious comfort in every spoonful. Yukon Golds are the secret weapon here — their naturally waxy, golden flesh breaks down into something impossibly smooth and rich without needing any heavy cream or thickeners. Warming the milk and butter together before folding them in is a small step that makes a big difference, keeping the mash fluffy and velvety rather than stiff or gluey. The finishing touch of finely chopped chives adds a gentle oniony brightness that cuts through the richness just enough to keep things interesting. For anyone navigating gelatin-free eating, mashed potatoes can be a surprisingly tricky order at restaurants where instant mixes or packaged gravies sneak in unexpected additives — making this from-scratch approach a genuinely satisfying solution. Every ingredient here is clean and straightforward, so you know exactly what's going into the bowl. Serve it straight from the pot while it's still steaming for the best texture.
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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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