Celery Free Mashed Yukon Gold Potatoes
Creamy, buttery mashed potatoes are one of those dishes that never go out of style, and this version using Yukon Golds delivers an especially silky, golden result thanks to the variety's naturally rich, waxy flesh. The warm butter-and-milk mixture gets folded in gently so every bite is lush and smooth without any gluey texture. Fresh chives and optional parsley add a bright, herby finish that keeps things feeling light despite how indulgent the bowl looks. For anyone navigating a celery allergy or sensitivity, this recipe is a genuinely safe comfort food — no hidden aromatics, no mirepoix base, just clean, straightforward ingredients you can trust. It's the kind of side dish that pairs with almost anything and disappears from the table fast.
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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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