Black Pepper Free Herb Mashed Potatoes
Creamy, buttery, and fragrant with fresh herbs, these mashed potatoes are the kind of comfort food that earns a permanent spot in your dinner rotation. Yukon Golds are the secret weapon here — their naturally buttery flesh breaks down into something impossibly smooth without needing a long list of extras. Warming the milk and butter together before adding them to the mash is a small step that makes a big difference, keeping everything silky and cohesive rather than gluey or stiff. Chives, parsley, and thyme bring a bright, garden-fresh lift that makes the whole bowl feel a little more special than your average weeknight side. For anyone avoiding black pepper due to sensitivity or intolerance, this recipe is genuinely satisfying proof that you don't need it — the herbs and salt do all the heavy lifting on flavor. A final scatter of fresh chives on top makes it look as good as it tastes.
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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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