Macadamia Free Chive Mashed Potatoes
Creamy, buttery mashed potatoes are one of those dishes that never go out of style, and this version with fresh chives delivers serious comfort in every spoonful. Yukon Gold potatoes are the real hero here — their naturally waxy, golden flesh breaks down into something velvety and rich without needing a heavy hand with the dairy. Warming the milk and butter together before folding them in is a small step that makes a big difference, keeping the mash silky and smooth rather than gluey or stiff. The trick of letting the drained potatoes dry out briefly over low heat is a pro move that helps them absorb every drop of that warm, buttery mixture. Fresh chives bring a gentle oniony brightness that cuts through the richness just enough to keep things lively, and a handful of parsley adds a pop of color if you want to dress it up a little. This is the kind of side dish that disappears fast at the table, whether it's next to a weeknight roast or anchoring a holiday spread.
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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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