Seed Oil Free Mashed Yukon Gold Potatoes
Creamy, buttery mashed potatoes sound simple, but so many restaurant versions and even store-bought shortcuts sneak in refined vegetable or canola oils that have no business being in this classic dish. This recipe keeps things clean and honest — just Yukon Gold potatoes, real unsalted butter, and whole milk, which is exactly how mashed potatoes were always meant to be made. Yukon Golds are the secret weapon here; their naturally waxy, golden flesh yields a silky texture without requiring a mountain of fat to get there. The technique of warming the butter and milk together before folding them in makes a noticeable difference, giving you that lush, cohesive consistency rather than a greasy or gluey result. 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. Whether you're serving these alongside a weeknight roast or bringing them to a holiday table, you can feel good knowing every ingredient on the list is exactly what it says it is.
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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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