Shellfish Free Mashed Yukon Gold Potatoes
Creamy, buttery, and flecked with fresh herbs, these Yukon Gold mashed potatoes are the kind of comfort food that makes everything feel a little more right. Yukon Golds are the secret weapon here — their naturally rich, waxy flesh breaks down into something velvety and smooth without turning gluey, especially when you take the extra step of drying them out in the pot before mashing. Warming the butter and milk together before folding them in keeps the mash fluffy and cohesive rather than stiff or dense. Fresh chives and optional parsley add a bright, grassy finish that lifts the whole dish without competing with whatever you're serving alongside. Every ingredient is straightforward and naturally free from any seafood or shellfish concerns, so there's no label-reading required — just good, honest cooking. This is the kind of side dish that disappears fast at the table, and honestly, nobody will blame you for going back for seconds.
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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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