Yeast Free Chive Mashed Potatoes
Creamy, buttery, and flecked with bright green chives, this mashed potato dish is pure comfort food done right. Yukon Golds are the secret weapon here — their naturally waxy, slightly sweet flesh breaks down into a silky, lump-free mash that feels almost luxurious without any fuss. Warming the milk and butter together before folding them in is a small step that makes a big difference, keeping the mash fluffy and smooth rather than gluey or stiff. For anyone avoiding yeast, this is the kind of recipe that just works without any substitutions or workarounds — every ingredient on the list is naturally free of it. Fresh chives and optional parsley bring a gentle herby lift that keeps the dish feeling light even though it's deeply satisfying. Serve it straight from the pot while it's still steaming, and don't be surprised when it disappears fast.
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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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