Creamy, buttery mashed potatoes are one of those side dishes that never go out of style, and this version with fresh chives delivers serious comfort in every spoonful. Yukon Golds are the secret weapon here — their naturally waxy, golden flesh breaks down into something velvety and rich without turning gluey. Warming the milk and butter together before folding them in keeps the mash silky and smooth rather than stiff or lumpy, which is a small step that makes a genuinely noticeable difference. The fresh chives add a mild, oniony brightness that cuts through the richness just enough to keep things interesting, and a handful of parsley can round it out even further if you have it on hand. For anyone navigating grain sensitivities, this recipe is refreshingly straightforward — every ingredient is naturally free of rye and other grains, so there's no need to scrutinize labels or swap anything out. It pairs beautifully with roasted meats, braised vegetables, or honestly just a generous pat of extra butter on top.
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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.
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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