Artificial Food Coloring Free Mashed Yukon Gold Potatoes
Creamy, buttery mashed potatoes are one of those side dishes that never go out of style, and this version made with Yukon Golds is genuinely hard to beat. Their naturally waxy, golden flesh breaks down into something velvety and rich without needing a long list of additives or enhancers. For anyone keeping a close eye on synthetic dyes and artificial colorings, this recipe is refreshingly straightforward — every ingredient on the list is exactly what it sounds like, from the unsalted butter to the whole milk to the fresh herbs. The warm butter-milk mixture gets folded in after mashing, which is the kind of small technique that makes a big difference in the final texture. Fresh chives stirred in at the end add a gentle oniony brightness and a pop of natural green that no food coloring could ever replicate. Serve these straight from the pot while they're still steaming and you'll understand why simple, clean ingredients are always the right call.
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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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