Simple, satisfying, and built for comfort without overthinking it.
A soft, creamy mash made with yellow potatoes, butter (or dairy-free), and a splash of warm broth. Rich enough to feel like comfort food, simple enough to make anytime.
INGREDIENTS
• about 2 pounds small yellow potatoes (Yukon Golds work well), halved or quartered
• 3–4 tablespoons butter (or dairy-free butter)
• a splash of warm bone broth (about ¼–½ cup, more as needed)
• salt to taste
Optional:
• cracked black pepper
• a pinch of garlic powder
• a drizzle of olive oil
METHOD
• Add potatoes to a pot and cover with cold water
• Add a generous pinch of salt and bring to a boil
• Reduce to a simmer and cook until fork-tender (about 12–15 minutes)
• Drain well
• Add hot potatoes back to the pot or a bowl
• Add butter and a splash of warm broth
• Mash until smooth and fluffy, adding more broth as needed
• Taste and adjust salt
• Finish with pepper, olive oil, or more butter if you want it richer
BUILD IT YOUR WAY
• Add roasted garlic for deeper flavor
• Stir in chopped chives or herbs
• Add a drizzle of olive oil for a lighter finish
• Make it creamier with more broth or butter
• Keep it rustic or mash smooth depending on texture preference
SWAPS & NOTES
• Yellow potatoes (like Yukon Gold) give the best texture — naturally creamy
• No broth? Use water, milk, or a dairy-free alternative
• Don’t overmix — that’s how potatoes get gummy
• Reheat gently with a splash of liquid to bring it back
