Walnut Free Chive Mashed Potatoes
Creamy, buttery, and flecked with fresh green herbs, these mashed potatoes are the kind of comfort food that earns a permanent spot in your dinner rotation. Yukon Golds are the secret weapon here — their naturally waxy, slightly sweet flesh breaks down into an incredibly smooth mash without turning gluey. Warming the milk and butter together before folding them in keeps the texture silky and rich rather than stiff or lumpy. The finishing touch of finely chopped chives adds a mild, oniony brightness that makes every bite feel a little more special. Because the ingredient list is so clean and straightforward, there's zero guesswork about what's actually in the bowl — no hidden additives, no shared-facility concerns, just real food done right. A handful of fresh parsley stirred in at the end is optional but adds a lovely pop of color if you're serving guests. This is the kind of side dish that disappears fast, so you might want to make a double batch.
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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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