Pecan 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 bite. Yukon Golds are the secret weapon here — their naturally waxy, slightly sweet flesh breaks down into the silkiest mash without turning gluey. Warming the milk and butter together before folding them in keeps the texture luxuriously smooth rather than stiff or lumpy. A quick steam-dry step after draining makes sure no excess water sneaks in and dilutes all that rich, savory flavor. The fresh chives add a gentle oniony brightness that makes the whole bowl feel a little more special than your average weeknight side. Tree nut concerns are a complete non-issue with this recipe — every ingredient is straightforward pantry and produce staple, so you can cook and serve with total confidence. Finish with a little extra parsley if you have it on hand, and get ready for this to become a regular request at your 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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