Gluten Free Mashed Yukon Gold Potatoes
Yukon Gold potatoes are the secret weapon here — their naturally buttery, creamy flesh means you get a luxuriously smooth result without needing anything fancy. A warm blend of whole milk and unsalted butter gets folded in after mashing, giving every bite that rich, velvety texture you'd expect from a restaurant side dish. Fresh chives and optional parsley add a bright, herby finish that keeps things feeling light despite how indulgent the bowl looks. For anyone navigating a gluten-free lifestyle, this kind of comfort food can feel like a minefield at restaurants where thickeners or flour sometimes sneak into mashed potatoes — but here, every single ingredient is naturally free of gluten, no substitutions required. 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 final mash stays fluffy rather than gluey. Serve it straight from the pot while it's still warm and glossy, and don't be surprised if it disappears before anything else on the 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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