Ginger Free Chive Mashed Potatoes
Creamy, buttery, and flecked with fresh green herbs, these mashed potatoes are the kind of comfort food that earns a permanent spot in your weeknight rotation. Yukon Golds are the secret weapon here — their naturally waxy, slightly sweet flesh breaks down into a silky, lump-free mash that holds onto the warm milk-and-butter mixture beautifully. The trick of letting the drained potatoes dry out briefly over low heat before mashing makes a real difference, pulling out excess moisture so every bite is rich and fluffy rather than watery or dense. Fresh chives bring a mild, oniony brightness that lifts the whole dish without overpowering it, and a handful of parsley adds a little extra color if you're feeling fancy. For anyone avoiding ginger — whether for sensitivity, allergy, or personal preference — this recipe is completely straightforward, built entirely from clean, familiar ingredients with no hidden spice blends or seasoning shortcuts to second-guess. It comes together with pantry staples and a single pot, making it as practical as it is satisfying. Serve it alongside a roast, pile it next to braised greens, or honestly just eat it straight from the bowl — no judgment here.
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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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