Citrus Free Mashed Yukon Gold Potatoes
Creamy, buttery mashed potatoes are one of those dishes that feel like a warm hug, and this version using Yukon Golds delivers an especially silky, golden result. Yukon Golds are naturally rich and slightly sweet, which means you get incredible depth of flavor without needing a long ingredient list. The technique here is what sets these apart — warming the butter and milk together before folding them in keeps the mash luxuriously smooth rather than gluey or stiff. Fresh chives stirred in at the end add a gentle, savory brightness that makes the whole bowl feel a little more special. For anyone navigating a citrus-free diet, this recipe is a genuinely stress-free win. There's no lemon juice, no zest, and no citrus-derived additives hiding in the ingredient list — just potatoes, dairy, butter, and herbs. It's the kind of side dish that pairs with almost anything and never requires a label check or a substitution.
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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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