Mustard Free Chive Mashed Potatoes
Creamy, buttery mashed potatoes are one of those dishes that feel like a hug on a plate, and this chive version takes the classic even further with fresh herbs folded right in at the end. Yukon Gold potatoes are the secret weapon here — their naturally waxy, slightly sweet flesh breaks down into something impossibly smooth without turning gluey. The trick of letting the drained potatoes dry out briefly over low heat before mashing means you get a fluffier, more absorbent base that soaks up every drop of the warm milk-butter mixture. For anyone navigating a mustard sensitivity, this is the kind of comfort food that's genuinely worry-free — no condiments, no spice blends, no hidden ingredients to second-guess. Just clean, simple pantry staples and a handful of fresh chives that add a mild, oniony brightness without overpowering the dish. The optional parsley gives it a little extra color and freshness if you want to dress it up for company. Serve it straight from the pot while it's still warm and silky — 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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