Peanut Free Mashed Yukon Gold Potatoes
Creamy, buttery mashed potatoes are one of those dishes that feel like a warm hug, and this version with Yukon Golds delivers that comfort in every single bite. Yukon Golds are the secret weapon here — their naturally rich, slightly sweet flesh breaks down into a silky, golden mash that holds onto butter and warm milk like a dream. The technique of drying the drained potatoes over low heat before mashing is a small step that makes a big difference, pulling out excess moisture so nothing dilutes that luscious, velvety texture. Fresh chives stirred in at the end add a gentle pop of color and a mild oniony brightness that keeps the whole dish from feeling too heavy. Because this recipe relies entirely on whole, straightforward ingredients — potatoes, butter, milk, and fresh herbs — there's no need to scan labels or worry about hidden additives that can sneak into packaged or restaurant versions. It's a side dish that pairs with just about everything and comes together with nothing more than a pot, a masher, and a little patience.
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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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