Gelatin Free Mashed Yukon Gold Potatoes
Yukon Gold potatoes are the secret weapon here — their naturally buttery, creamy flesh means you get a silky, luxurious mash without needing any thickeners or stabilizers that could sneak in unwanted ingredients. Many store-bought or restaurant versions of mashed potatoes rely on additives to achieve that smooth texture, but this recipe keeps things beautifully straightforward: just potatoes, real butter, whole milk, and fresh herbs. The technique of briefly drying the drained potatoes over low heat before mashing is a small step that makes a big difference, pulling out excess moisture so the butter and milk absorb evenly and completely. Folding in the warm butter-milk mixture rather than dumping in cold dairy keeps everything fluffy and cohesive rather than gluey. Fresh chives stirred in at the end add a gentle oniony brightness that makes the whole bowl feel a little special. This is the kind of comforting, crowd-pleasing side dish that disappears fast — and you can feel good knowing exactly what went into every creamy, herb-flecked spoonful.
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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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