Red Meat Allergy Friendly Chive Mashed Potatoes
Creamy, buttery mashed potatoes are one of life's great comfort foods, and this version delivers that silky, crowd-pleasing texture without a single ingredient that would concern anyone avoiding red meat. Yukon Gold potatoes are the real hero here — their naturally waxy, slightly sweet flesh breaks down into a luxuriously smooth mash that holds onto the warm milk-butter mixture beautifully. 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 gluey. Fresh chives folded in at the end add a gentle oniony brightness that keeps the dish from feeling too heavy, and a handful of parsley takes it even further if you have it on hand. This is the kind of side dish that pairs effortlessly with poultry, fish, or a vegetable-forward main, making it a genuinely versatile addition to any table. Simple ingredients, straightforward technique, and results that taste like you put in far more effort than you actually did.
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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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