Pistachio Free Mashed Yukon Gold Potatoes
Creamy, buttery mashed potatoes are one of those dishes that never goes out of style, and this version using Yukon Golds is genuinely hard to beat. Their naturally waxy, golden flesh breaks down into something velvety and rich without needing a long list of extras to get there. The technique here is smart — warming the butter and milk together before folding them in means every bite is silky and cohesive rather than gluey or stiff. Fresh chives stirred in at the end add a gentle pop of color and a mild oniony brightness that makes the whole bowl feel a little more special. For anyone navigating nut allergies or sensitivities, this recipe is refreshingly straightforward — just potatoes, dairy, butter, and herbs, with no hidden ingredients to second-guess. It's the kind of side dish that pairs with practically everything 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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