Anti Inflammatory Creamy Ranch Chive Mashed Potatoes
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Learn more →Ingredients
4 servings
- 2 lbs yukon gold potatoes, peeled and cut into 1-inch chunks
- 1 tsp kosher salt, plus more for the cooking water
- 4 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¾ cup milk
- 1 tsp dried dill
- 1 tsp dried parsley
- ½ tsp dried chives
- ½ tsp onion-free ranch seasoning powder
- ¼ tsp garlic-infused oil
- ¼ tsp black pepper
- 3 tbsp fresh chives, thinly sliced
- 3 tbsp scallion greens, thinly sliced (green tops only)
For serving
- flaky sea salt, to taste (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 kosher salt. 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, 18–22 minutes. Drain through a colander and return the potatoes to the pot.
- 2
While the potatoes cook, combine the butter and milk in a small saucepan over medium-low heat until the butter is melted and the mixture is steaming but not boiling, about 3–4 minutes. Remove from heat.
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