Oats Free Mashed Yukon Gold Potatoes
Creamy, buttery mashed potatoes are one of those timeless comfort foods that never go out of style, and this version delivers that silky, cloud-like texture that makes you want to go back for seconds. Yukon Golds are the real star here — their naturally buttery flavor and smooth consistency mean you get an incredibly rich result without any fuss. The warm butter-milk mixture gets folded in gently, creating that luscious, velvety finish that feels almost restaurant-quality. Fresh chives and optional parsley add a bright, herby lift that keeps things from feeling too heavy. For anyone navigating grain sensitivities, this recipe is a genuinely worry-free choice — every single ingredient is naturally free from oats and oat-derived products, with no hidden thickeners or fillers to second-guess. It's the kind of side dish that pairs beautifully with almost anything on the table and earns compliments every single time.
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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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