Black Pepper Free Mashed Yukon Gold Potatoes
Yukon Gold potatoes are the secret weapon here — their naturally buttery, creamy flesh means you get a deeply satisfying mash without needing a long list of seasonings to carry the flavor. For anyone navigating a black pepper sensitivity or intolerance, classic mashed potato recipes can be a minefield, since pepper is practically reflexively added at every stage of most versions. This one keeps things clean and intentional, leaning on good salt, rich whole milk, and real butter to do all the heavy lifting. The technique of warming the butter and milk together before folding them in makes a noticeable difference, giving you that silky, restaurant-style texture at home. Fresh chives and optional parsley bring a gentle, herby brightness that rounds everything out without any heat or irritation. It's the kind of comforting side dish that belongs on every table, and nobody will miss what isn't there.
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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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