Rice Free Chive Mashed Potatoes
Creamy, buttery, and flecked with fresh herbs, this mashed potato dish is pure comfort food done right. Yukon Golds are the star here — their naturally waxy, slightly sweet flesh breaks down into a silky, lump-free mash that feels almost luxurious without any heavy cream in sight. Warming the milk and butter together before folding them in is a small step that makes a big difference, keeping the mash fluffy and smooth rather than dense or gluey. A generous handful of fresh chives stirred in at the end adds a mild, oniony brightness that cuts through the richness in the best possible way. For anyone navigating a grain-free or rice-free table, this is the kind of side dish that never feels like a compromise — it's genuinely the version everyone reaches for seconds of. Serve it straight from the pot while it's still steaming for the best texture.
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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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