Gut Friendly Mashed Yukon Gold Potatoes

Total time35 min

Prep time10 min

Cook time25 min

4.7

(21)

Yukon Gold potatoes are practically made for mashing — their naturally buttery, creamy flesh breaks down into something silky and comforting without much effort at all. This recipe keeps things clean and straightforward, relying on whole milk, real butter, and fresh herbs rather than anything processed or hard to digest. Warming the butter and milk together before folding them in is a small step that makes a big difference, giving you a smoother, more cohesive result every time. The trick of drying the drained potatoes over low heat before mashing is worth the extra minute — it pulls out excess moisture so nothing turns watery or gluey. Fresh chives stirred in at the end add a gentle, mild onion note that's bright without being harsh on a sensitive stomach. It's the kind of side dish that pairs with almost anything and feels genuinely nourishing rather than heavy.

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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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