Mushroom Free Mashed Yukon Gold Potatoes
Creamy, buttery mashed potatoes are one of those dishes that feel like a warm hug, and this version made with Yukon Golds delivers that comfort in the most satisfying way. Their naturally buttery flesh and thin skins make them ideal for mashing — you get a silky, lump-free result without having to work too hard. Warming the butter and milk together before folding them in is a small step that makes a big difference, keeping the mash fluffy and rich rather than dense or gluey. Fresh chives stirred in at the end add a gentle oniony brightness that lifts the whole bowl. For anyone navigating a fungi-free diet, this recipe is completely straightforward — every ingredient is clean and easy to verify, with no sauces, broths, or seasoning blends that might sneak in unwanted additions. It's the kind of side dish that pairs with almost anything and disappears fast at 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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