Lupin Free Chive Mashed Potatoes

Total time35 min

Prep time10 min

Cook time25 min

4.5

(29)

Creamy, buttery mashed potatoes are one of life's great comfort foods, and this version delivers that classic, cloud-like texture with a fresh herby finish from finely chopped chives. Yukon Golds are the secret weapon here — their naturally waxy, slightly sweet flesh breaks down into a silky mash that holds the warm milk-and-butter mixture beautifully. The technique of letting the drained potatoes dry out briefly over low heat before mashing is a small step that makes a big difference, pulling out excess moisture so every bite is rich and never watery. For anyone navigating lupin sensitivities, this recipe is reassuringly straightforward — every ingredient is a whole-food staple with no hidden flour blends or thickeners that could sneak lupin in through the back door. The optional parsley adds a pop of color and a gentle earthiness, but the chives alone are enough to make this feel special rather than plain. It's the kind of side dish that pairs with almost anything and disappears from the bowl faster than you'd expect.

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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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