Wheat Free Mashed Yukon Gold Potatoes
Creamy, buttery mashed potatoes are one of those timeless comfort foods that never need an upgrade — just the right technique and quality ingredients. Yukon Golds are the real star here, bringing a naturally rich, almost nutty flavor and a smooth texture that holds up beautifully to mashing. Because this recipe relies entirely on potatoes, butter, whole milk, and fresh herbs, there's nothing to second-guess when it comes to hidden grain-based thickeners or additives that can sneak into store-bought or restaurant versions. Warming the butter and milk together before folding them in is a small step that makes a big difference, keeping the mash silky and cohesive rather than gluey or stiff. The finishing touch of fresh chives — and optional parsley — lifts the whole bowl with a little color and brightness. This is the kind of side dish that earns a permanent spot on your weeknight rotation and your holiday table alike.
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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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