Carrageenan Free Mashed Yukon Gold Potatoes
Yukon Gold potatoes are the secret weapon here — their naturally buttery, creamy flesh means you get a luxuriously smooth result without leaning on any processed dairy additives or thickeners. That matters more than you might think, because carrageenan quietly shows up in a surprising number of store-bought mashed potato mixes, flavored milks, and even some cream products used in restaurant-style recipes. This version keeps things beautifully clean: just whole milk, real unsalted butter, and fresh herbs, so every ingredient on the list is exactly what it says it is. The technique of warming the butter and milk together before folding them in is a small step that makes a big difference, giving you that silky, cohesive texture without any shortcuts. Fresh chives stirred in at the end add a gentle oniony brightness that makes the whole bowl feel a little more special than your average weeknight side. It's the kind of comfort food that doesn't need to compromise on flavor to stay simple and trustworthy.
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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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