Mushroom Free Chive Mashed Potatoes
Creamy, buttery mashed potatoes are one of those side dishes that never goes out of style, and this version keeps things beautifully simple with fresh chives and a touch of parsley for a pop of color and brightness. Yukon Gold potatoes are the real star here — their naturally buttery flavor and smooth texture mean you get a luxuriously creamy result without any heavy additions. The trick 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 fluffy rather than watery. Warming the milk and butter together before folding them in keeps the mash silky and prevents it from turning gluey or stiff. For anyone avoiding fungi in their meals, this recipe is completely straightforward — every ingredient is clean, fresh, and easy to verify at a glance, with no sauces, broths, or seasoning blends that might sneak in unwanted extras. It's the kind of comforting, crowd-pleasing side that pairs with just about anything on the dinner table.
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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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