BHA & BHT Free Herb Mashed Potatoes
Creamy, buttery, and flecked with fresh herbs, these mashed potatoes are the kind of comfort food that belongs on every table. Yukon Golds are the star here — their naturally waxy, golden flesh breaks down into something impossibly smooth without needing a long list of additives or preservatives. That matters a lot when you're avoiding synthetic antioxidants like BHA and BHT, which sneak into many packaged potato products, seasoning blends, and even some butters. Every ingredient in this recipe is straightforward and whole: real butter, low-fat milk, and a trio of fresh chives, parsley, and thyme that bring brightness and color without any processed shortcuts. The technique of drying the potatoes over low heat before mashing is a small step that makes a big difference, pulling out excess moisture so the milk and butter absorb evenly and the texture stays luxuriously fluffy rather than gluey. A final scatter of fresh chives on top makes them look as good as they taste. Whether they're anchoring a weeknight dinner or rounding out a holiday spread, this is a side dish that delivers every single time.
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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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