Barley Free Mashed Yukon Gold Potatoes
Creamy, buttery mashed potatoes are one of those dishes that feel like a hug in a bowl, and this version using Yukon Golds delivers an especially silky, golden result. Yukon Golds are naturally lower in starch than russets, which means they mash up luxuriously smooth without turning gluey — no tricks required. The technique of warming the butter and milk together before folding them in makes a real difference, giving you that restaurant-quality richness in your own kitchen. Every ingredient here is straightforward and naturally free from barley and barley derivatives, so there's no need to scrutinize labels or worry about hidden grain additives sneaking into your comfort food. Fresh chives stirred in at the end add a gentle, savory brightness that keeps the dish from feeling heavy. This is the kind of side that disappears fast at the dinner table, whether it's a weeknight meal or a holiday spread.
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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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