Cashew Free Mashed Yukon Gold Potatoes
Creamy, buttery mashed potatoes are one of those dishes that feel like a warm hug, and this version made with Yukon Golds delivers that comfort in every single bite. Yukon Golds are the secret weapon here — their naturally buttery flesh and lower starch content mean you get a silky, smooth result without much fuss. The technique of warming the butter and milk together before folding them in makes a real difference, giving you that rich, velvety texture that feels almost restaurant-quality. Fresh chives stirred in at the end add a gentle pop of color and a mild oniony brightness that keeps things from feeling too heavy. The whole recipe relies on simple, whole ingredients — potatoes, butter, milk, and herbs — so there's zero guesswork about what's actually in your bowl. For anyone navigating tree nut allergies, this is the kind of crowd-pleasing side dish that just works, no label-reading required.
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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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