Sesame Free Mashed Yukon Gold Potatoes
Creamy, buttery mashed potatoes are one of those side dishes that never go out of style, and this version using Yukon Golds delivers an especially silky, golden result thanks to the variety's naturally rich, waxy flesh. Yukon Golds break down beautifully and absorb the warm butter-milk mixture in a way that feels almost luxurious without any extra effort. The technique of briefly drying the drained potatoes over low heat before mashing is a small step that makes a real difference, pulling out excess moisture so every bite is fluffy rather than gluey. Fresh chives stirred in at the end add a gentle onion note and a pop of color that makes the whole bowl look as good as it tastes. For anyone navigating sesame-free cooking, this recipe is naturally in the clear — no tahini, no sesame oil, no hidden seed-based ingredients anywhere in sight, just honest pantry staples. It's the kind of comforting, crowd-pleasing dish that works alongside a weeknight roast or a holiday spread without a second thought.
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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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