MSG Free Mashed Yukon Gold Potatoes
Yukon Gold potatoes are the secret weapon here — their naturally buttery, creamy flesh means you get rich, velvety mashed potatoes without needing any flavor enhancers or seasoning shortcuts. Every ingredient in this recipe is clean and straightforward: real butter, whole milk, fresh herbs, and salt. That matters a lot when you're avoiding monosodium glutamate, because packaged potato mixes and restaurant mashed potatoes are notorious for sneaking it in under various names. The technique of warming the butter and milk together before folding them in is a small step that makes a big difference, giving you that silky, restaurant-quality texture at home. Fresh chives stirred in at the end add a gentle onion-y brightness that makes the whole bowl feel finished and special. Serve these straight from the pot while they're still warm and glossy — they're the kind of side dish that disappears fast.
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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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