Fructose Free Mashed Yukon Gold Potatoes
Yukon Gold potatoes are a natural fit for anyone managing fructose intolerance — they're a low-fructose staple that delivers real comfort without the digestive worry that comes with so many other crowd-pleasing sides. These particular spuds have a naturally buttery, creamy flesh that practically mashes itself, making the final result luxuriously smooth even before the butter and milk go in. Warming the dairy gently before folding it in is a small step that makes a big difference, keeping the mash silky rather than gluey or stiff. Fresh chives stirred in at the end add a mild, bright finish that lifts the whole dish without introducing any high-fructose ingredients. Every component here is straightforward and easy to verify, so there's no second-guessing labels or scanning for hidden sweeteners. It's the kind of side dish that earns a permanent spot on the dinner rotation — simple enough for a weeknight, impressive enough to bring to a holiday table.
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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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