Anti Inflammatory Herb Mashed Potatoes

Total time35 min

Prep time10 min

Cook time25 min

4.8

(6)

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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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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