Vegetarian Chive Mashed Potatoes
Creamy, buttery, and flecked with fresh herbs, this mashed potato dish is the kind of comfort food that earns a permanent spot in your weeknight rotation. Yukon Gold potatoes are the secret weapon here — their naturally waxy, golden flesh breaks down into something impossibly smooth and rich without needing a mountain of dairy to get there. Warming the milk and butter together before folding them in keeps the mash silky rather than gluey, a small step that makes a genuinely noticeable difference. Fresh chives bring a mild, oniony brightness that cuts through the richness just enough to keep every bite interesting, and a handful of parsley adds a little extra color if you're feeling fancy. The technique of letting the drained potatoes dry out briefly over low heat is a pro move that prevents a watery, heavy result — you get light, fluffy mash every single time. This is the kind of side dish that holds its own next to roasted vegetables or a hearty lentil stew, and it comes together with nothing but straightforward pantry staples.
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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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