Citric Acid Free Mashed Yukon Gold Potatoes
Creamy, buttery mashed potatoes are one of life's great comfort foods, and this version delivers that pillowy, rich texture without a single ingredient that could trigger a citric acid sensitivity. That matters more than you might think — many store-bought mashed potato mixes and even some dairy products sneak in citric acid as a preservative or flavor enhancer, making scratch cooking the safest and most satisfying route. Yukon Golds are the real star here: their naturally buttery flesh and lower starch content mean you get a silky, lump-free result without having to work too hard. Warming the butter and whole milk together before folding them in is a small step that makes a big difference, keeping the mash loose and velvety rather than stiff or gluey. Fresh chives stirred in at the end add a gentle oniony brightness that lifts the whole bowl without introducing any questionable additives. This is the kind of side dish that disappears fast at the dinner table — simple, clean, and deeply satisfying.
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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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