Gut Friendly Chive Mashed Potatoes
Creamy, buttery mashed potatoes are one of life's great comfort foods, and this version keeps things gentle on the digestive system without sacrificing any of the richness you're after. Yukon Gold potatoes are the real hero here — their naturally smooth, waxy texture means you get a silky mash without having to overwork them, which helps preserve that light, easy-to-digest quality. Low-fat milk and a modest amount of unsalted butter bring just enough creaminess and fat to make every bite satisfying, while keeping the overall profile clean and simple. The trick of drying the potatoes over low heat before mashing is a small step that makes a big difference, pulling out excess moisture so the final texture stays fluffy rather than gluey or heavy. Fresh chives folded in at the end add a mild, onion-like brightness that's far gentler than raw garlic or onion, making this a smart choice when you want flavor without the digestive drama. A little fresh parsley is optional but adds a pop of color and a clean herbal note if you're feeling it. This is the kind of side dish that works with almost any main and feels nourishing rather than indulgent.
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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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