High Fructose Corn Syrup Free Chive Mashed Potatoes
Creamy, buttery mashed potatoes sound simple enough, but store-bought versions and restaurant sides are notorious for sneaking in sweeteners and additives that have no business being in a bowl of spuds. This recipe keeps things completely clean — just Yukon Gold potatoes, low-fat milk, unsalted butter, and fresh herbs. Yukon Golds are the secret weapon here, bringing a naturally rich, almost velvety texture that makes the finished mash feel indulgent without needing anything extra. The trick of letting the drained potatoes dry out briefly over low heat before mashing means you get a fluffier, more cohesive result that soaks up the warm milk-butter mixture beautifully. Fresh chives folded in at the end add a gentle oniony brightness that makes every bite feel a little more alive. It's the kind of side dish that pairs with almost anything and tastes like it took way more effort than it actually did.
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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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