Coconut Free Mashed Yukon Gold Potatoes
Yukon Gold potatoes are the secret weapon here — their naturally buttery, creamy flesh means you get a deeply satisfying mash without any exotic additions or hidden ingredients to second-guess. Butter, whole milk, and a handful of fresh herbs are all it takes to build something that tastes genuinely indulgent. The technique of warming the butter and milk together before folding them in makes a real difference, giving you that silky, restaurant-style texture rather than a stiff or gluey result. Chives and optional parsley add a fresh, bright finish that keeps the whole dish from feeling heavy. For anyone navigating coconut sensitivities, this is the kind of comfort food that just works — no swaps needed, no label-reading required, just clean, familiar ingredients from start to finish. It's the kind of side dish that disappears fast at the table, and nobody will be asking what's in it except for the recipe.
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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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