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 star here — their naturally waxy, golden flesh breaks down into something luxuriously smooth without turning gluey, especially when you take the extra step of drying them out in the pot before mashing. Warming the milk and butter together before folding them in is a small move that makes a big difference, keeping the mash silky and cohesive rather than stiff or lumpy. A finish of finely chopped chives (and a little parsley if you're feeling it) adds a fresh, grassy brightness that cuts right through the richness. Every ingredient in this recipe is straightforward and naturally free of soy — no store-bought seasoning packets, no mystery additives, just real food you can feel good about. It's the kind of side dish that pairs with almost anything and disappears fast, so you might want to double the batch.
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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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