Classic Mashed Potatoes

Classic Mashed Potatoes

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  • 3 to 5 pounds Yukon gold potatoes, peeled and diced
  • 3 to 4 cups unsweetened almond milk (regular milk or heavy cream also works)
  • 4 to 6 tablespoons butter
  • Salt, to taste
  • 3 tablespoons finely chopped chives, divided


Add potatoes, and enough milk to cover them, into a pot and bring to a simmer. Cook until a fork can easily poke into each.

Add butter a tablespoon at a time (and additional milk, as needed) as you smooth the potatoes with a potato masher.

Once creamy and smooth, add salt to taste and fold in chives, reserving about one teaspoon. Sprinkle remaining chives on top and serve.

Special notes:

If you prefer not to mash potatoes by hand, a standing mixer or food processor also works great. If you’re struggling to get that perfect smooth texture, use an immersion blender.

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