Vegetarian Mashed Yukon Gold Potatoes
Yukon Gold potatoes are the secret weapon here — their naturally buttery, creamy flesh means you get a deeply satisfying result without having to work very hard for it. The technique of warming the butter and milk together before folding them in makes a real difference, giving you a silky, cohesive mash rather than a greasy or lumpy one. Driving off the last bit of moisture in the pot before mashing is a small step that pays off big, keeping the texture light and fluffy instead of watery. Fresh chives stirred in at the end add a gentle oniony brightness that lifts the whole dish without overpowering it. Everything on the ingredient list is straightforwardly meat-free, so there's no label-reading or substitution stress — just honest, comforting food. This is the kind of side dish that disappears fast at the table, whether you're serving it alongside roasted vegetables or just eating it straight from the bowl.
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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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