Pescatarian Mashed Yukon Gold Potatoes
Yukon Gold potatoes are the secret weapon here — their naturally buttery, creamy flesh means you get a deeply satisfying mash without having to overwork the recipe. Warming the butter and milk together before folding them in is a small step that makes a big difference, keeping the final texture silky and lush rather than gluey or stiff. Fresh chives stirred in at the end add a gentle, bright bite that lifts the whole bowl. This is the kind of side dish that holds its own next to grilled salmon or a simple seafood stew, making it a natural fit for a pescatarian table. It comes together with straightforward pantry staples and no complicated techniques, so it's just as doable on a weeknight as it is for a dinner party. The optional parsley adds a pop of color if you want to dress things up a little more.
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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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