Breastfeeding Friendly Mashed Yukon Gold Potatoes
Creamy, buttery mashed potatoes are one of those dishes that feels like a warm hug, and this version made with Yukon Golds delivers an especially silky, golden result. Yukon Golds are a smart choice here because their naturally buttery flavor and lower starch content mean you get a luxuriously smooth mash without a lot of fuss. Whole milk and real unsalted butter are folded in warm, which is the small but important step that keeps everything velvety rather than gluey. Fresh chives and optional parsley add a bright, herby finish that makes the whole bowl look and taste a little more special. For anyone nursing, keeping meals simple, nourishing, and genuinely satisfying matters — and this recipe checks every one of those boxes with wholesome, recognizable ingredients and zero guesswork. It pairs beautifully with just about anything on the dinner table, and leftovers reheat wonderfully with a splash of extra milk stirred in.
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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)
Can be omittedfresh parsley
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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