Tree Nut Free Chive Mashed Potatoes
Creamy, buttery mashed potatoes are one of those side dishes that never goes out of style, and this version with fresh chives hits every note you want — rich, smooth, and just a little bright from the herbs. Yukon Golds are the secret weapon here; their naturally buttery flesh breaks down into a velvety mash that holds onto the warm milk-and-butter mixture beautifully. The trick of letting the drained potatoes dry out briefly over low heat before mashing makes a real difference, pulling out excess moisture so nothing ends up watery or dense. Folding in freshly chopped chives at the end keeps their color vivid and their flavor clean rather than cooked-out. For anyone navigating tree nut allergies, this recipe is refreshingly straightforward — every ingredient is exactly what it says it is, with no nut-based milks, oils, or garnishes to second-guess. It's the kind of comforting, crowd-pleasing side that works alongside a weeknight roast or a holiday spread without a single compromise on flavor.
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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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