Xanthan Gum Free Mashed Yukon Gold Potatoes
Yukon Golds are the secret weapon here — their naturally buttery, creamy flesh means you get a luxuriously smooth result without any thickeners, stabilizers, or additives whatsoever. Many store-bought mashed potato mixes and even some restaurant versions sneak in xanthan gum or other gums to achieve that silky texture, so making your own from scratch is genuinely the safest and most satisfying route. The technique of warming the butter and milk together before folding them in makes a real difference, giving you that velvety, cohesive mash without overworking the potatoes. Passing the cooked spuds through a ricer or using a hand masher keeps everything light and fluffy rather than gluey. Fresh chives stirred in at the end add a gentle oniony brightness that makes the whole bowl feel a little more special than your average weeknight side. This is the kind of comfort food that earns a permanent spot in your rotation — simple ingredients, clean process, and absolutely nothing you don't need.
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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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