Seeds Free Chive Mashed Potatoes
Creamy, buttery mashed potatoes are one of life's great comfort foods, and this version delivers that silky, cloud-like texture without a single seed in sight. Yukon Gold potatoes are the real star here — their naturally waxy, golden flesh breaks down into something luxuriously smooth, especially when you take the extra step of drying them out over low heat before mashing. Warming the milk and butter together before folding them in is a small move that makes a big difference, keeping the mash loose and velvety rather than stiff or gluey. Fresh chives bring a gentle onion-y brightness that lifts the whole dish without overpowering it, and a handful of parsley adds a pop of color if you want to dress things up a little. For anyone navigating seed sensitivities, this recipe is refreshingly straightforward — every ingredient is clean and easy to verify, with no spice blends or condiments that might sneak in hidden seeds. It's the kind of side dish that works just as well on a weeknight dinner plate as it does on a holiday 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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