Gluten Free Chive Mashed Potatoes
Creamy, buttery mashed potatoes are one of those comfort foods that feel like a warm hug, and this version with fresh chives delivers exactly that. Yukon Gold potatoes are the secret weapon here — their naturally waxy, golden flesh breaks down into something impossibly smooth and rich without needing a mountain of heavy cream. Warming the milk and butter together before folding them in keeps the mash silky rather than gluey, a small step that makes a genuinely noticeable difference. The fresh chives add a gentle oniony brightness that cuts through the richness just enough to keep every bite interesting, and a handful of parsley can round things out even further if you have it on hand. Because this recipe relies entirely on whole, simple ingredients — potatoes, dairy, and fresh herbs — there's no need to scrutinize labels or worry about hidden thickeners or additives that can sneak into store-bought or restaurant versions. It's the kind of side dish that pairs with almost anything and disappears from the table fast.
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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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