Emulsifier Free Mashed Yukon Gold Potatoes
Creamy, buttery mashed potatoes sound simple, but a surprising number of store-bought or restaurant versions sneak in additives and emulsifiers to achieve that silky texture. This recipe keeps things completely clean — just Yukon Gold potatoes, real unsalted butter, whole milk, and fresh herbs. Yukon Golds are the secret weapon here; their naturally waxy, golden flesh breaks down into something luxuriously smooth without needing any shortcuts or stabilizers. Warming the butter and milk together before folding them in is a small step that makes a big difference, giving you that restaurant-quality creaminess with nothing but honest ingredients. A quick dry-out over low heat after draining pulls away any excess water, so every bite is rich and velvety rather than watery or gluey. Fresh chives and optional parsley finish things off with a pop of color and brightness that makes the whole bowl feel a little special. This is the kind of side dish that earns compliments at the table and total peace of mind in the kitchen.
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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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