Low Sugar Mashed Yukon Gold Potatoes
Yukon Gold potatoes are the secret weapon here — their naturally buttery, creamy flesh means you get rich, velvety mashed potatoes without a single gram of added sugar sneaking in. So many store-bought or restaurant versions hide sweeteners in unexpected places, but this recipe keeps things completely clean with just potatoes, butter, whole milk, salt, and fresh herbs. The technique matters too: warming the butter and milk together before folding them in gives you that silky, restaurant-quality texture without any shortcuts or additives. A quick stint back on the heat after draining drives off excess moisture, which means every bite is fluffy and smooth rather than watery or gluey. Fresh chives stirred in at the end add a gentle pop of color and a mild oniony brightness that makes the whole bowl feel a little special. This is the kind of side dish that earns compliments at the table and fits seamlessly into a wholesome, no-added-sugar lifestyle.
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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
- 4 tbsp unsalted butter, cut into pieces
- ½ cup whole milk
- 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. Cook until the potatoes are completely tender and a fork slides through without resistance, about 18–22 minutes.
- 2
While the potatoes cook, combine the butter and milk in a small saucepan over low heat until the butter is melted and the mixture is warm but not simmering, about 3–4 minutes. Remove from heat and set aside.
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