Nutmeg Free Chive Mashed Potatoes
Creamy, buttery mashed potatoes are one of those dishes that feel like a hug on a plate, and this version keeps things beautifully simple. Yukon Gold potatoes are the real star here — their naturally rich, slightly sweet flesh breaks down into a velvety mash that doesn't need much coaxing. 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. Fresh chives stirred in at the end add a gentle oniony brightness and a pop of color that makes the whole bowl look as good as it tastes. Many classic mashed potato recipes lean on warm spices to add depth, but this one proves that clean, fresh herbs are more than enough to make the dish sing. It's a reliable, 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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