Turkey Free Mashed Yukon Gold Potatoes
Creamy, buttery mashed potatoes are one of those side dishes that never go out of style, and this version made with Yukon Golds is genuinely hard to beat. Their naturally waxy, slightly sweet flesh breaks down into something velvety and rich without turning gluey — a texture that floury russets can't always match. The warm butter-and-milk mixture gets folded in gently, so every bite is smooth and indulgent from the first spoonful to the last. Fresh chives stirred in at the end add a mild, savory brightness that keeps the whole dish from feeling heavy. For anyone navigating a holiday table or weeknight dinner without turkey on the menu, this is the kind of crowd-pleasing comfort food that holds its own as the star of the plate. It pairs beautifully with roasted vegetables, braised greens, or really anything else you're serving alongside it.
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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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