Low Sugar Herb Mashed Potatoes
Creamy, buttery, and loaded with fresh herbs, these mashed potatoes are the kind of side dish that quietly steals the show at the dinner table. Yukon Golds are the secret weapon here — their naturally waxy, slightly sweet flesh breaks down into something impossibly smooth without needing a drop of added sugar or any sweetened dairy products. Warming the milk and butter together before folding them in is a small step that makes a big difference, keeping the mash silky rather than gluey. The trio of chives, parsley, and thyme gives every bite a bright, garden-fresh lift that packaged instant versions simply can't touch. For anyone keeping a close eye on added sugars, this recipe is completely clean — every ingredient is whole and straightforward, with nothing hidden in the mix. It's the kind of comfort food that doesn't ask you to compromise on flavor or on what you're putting in your body.
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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
- ¾ cup low-fat milk, warmed
- 2 tbsp unsalted butter
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves
For serving
- 1 tbsp fresh chives, 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. Bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 18–20 minutes.
- 2
While the potatoes cook, warm the milk and butter together in a small saucepan over low heat until the butter is melted and the mixture is steaming but not boiling. Remove from heat and set aside.
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