Honey Free Chive Mashed Potatoes
Creamy, buttery, and flecked with fresh herbs, these mashed potatoes are the kind of comfort food that belongs on every table. 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-butter mixture beautifully. Passing the potatoes through a ricer or mashing them while still hot keeps the texture light rather than gluey, which makes all the difference. The finishing touch of finely chopped chives adds a gentle oniony brightness that cuts through the richness without overpowering it. Because the ingredient list is so clean and straightforward, there's zero guesswork about what's actually in the bowl — no sweeteners, no hidden additives, just real food done right. Whether you're serving this alongside a weeknight roast or bringing it to a holiday spread, it's the kind of side dish that disappears 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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