Macadamia Free Mashed Yukon Gold Potatoes
Creamy, buttery mashed potatoes are one of those dishes that never goes out of style, and this version using Yukon Golds is genuinely hard to beat. Their naturally waxy, golden flesh breaks down into something luxuriously smooth without turning gluey, making them the ideal potato for the job. The warm butter-and-milk mixture gets folded in gently so every bite is rich and velvety, while fresh chives and parsley add a little brightness that keeps things from feeling too heavy. Unlike a lot of restaurant or packaged versions that can sneak in unexpected nut-based garnishes or flavored oils, this recipe keeps things beautifully straightforward — just wholesome, familiar ingredients you can trust. It's the kind of side dish that earns a permanent spot on your weeknight rotation and your holiday table alike.
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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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