Mustard Free Mashed Yukon Gold Potatoes
Creamy, buttery mashed potatoes are one of those dishes that feel like a warm hug, and this version using Yukon Golds absolutely delivers. Their naturally rich, slightly sweet flesh means you get a silky, golden result without having to work too hard for it. Mustard has a sneaky way of showing up in unexpected places — spice blends, store-bought sides, even some flavored butters — so making this from scratch with clean, simple ingredients keeps everything worry-free. The technique here is smart: warming the butter and milk together before folding them in ensures every bite is luxuriously smooth rather than gluey or stiff. Fresh chives stirred in at the end add a gentle oniony brightness that makes the whole bowl feel a little more special. This is the kind of side dish that disappears fast at the dinner table, no matter the occasion.
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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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