Ingredients
Scale
- 4 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 teaspoon kosher salt, plus more for seasoning
- 4 tablespoons salted butter, cut into cubes
- 1 1/2 cups whole milk
- 2 tablespoons chopped fresh Italian (flat leaf ) parsley
- 2 tablespoons chopped fresh chives
- Fresh ground pepper
Instructions
- Place potatoes in a large stockpot and cover with water by at least 1 inch. Bring to a boil, stir in around 1 teaspoon of salt. Reduce heat and simmer until potatoes are very tender when poked with a fork, around 15 to 20 minutes.
- Drain potatoes in a colander; return to pot and put over high heat, shaking pan constantly, to dry potatoes.
- Remove from heat and mash potatoes. Mash or stir in cold butter until melted.
- Heat milk in microwave (or on stove top) until very hot but not boiling. Stir hot milk into mashed potatoes. Stir in parsley and chives.
- Season to taste with salt and pepper and serve immediately.
- Can be kept warm over low heat, stirring occasionally, for 10 to 15 minutes.
Notes
Make ahead: Potatoes can be made earlier in the day, covered and refrigerated. Bring to room temperature, then rewarm in a covered casserole dish, in a 350 degree oven. (Taste; you may want to add a bit ore milk and/or butter.)
- Category: side dish, gluten free
- Method: boiling, mashing
- Cuisine: American