Ginger Free Mashed Yukon Gold Potatoes
Creamy, buttery mashed potatoes are one of those side dishes that never goes out of style, and this version made with Yukon Golds is genuinely hard to beat. Their naturally rich, almost velvety flesh means you get a luxuriously smooth result without having to work too hard for it. Warming the butter and milk together before folding them in is a small step that makes a big difference — no cold spots, no gluey texture, just silky, cohesive mash from the first bite. Fresh chives stirred in at the end add a gentle, oniony brightness that keeps things feeling lively rather than heavy. For anyone avoiding ginger, this recipe is a completely clean and worry-free choice — every ingredient is straightforward, with no spice blends or seasoning shortcuts that might sneak something unwanted into the bowl. It pairs beautifully with roasted meats, braised vegetables, or honestly just a little extra pat of butter on top.
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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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