Brazil Nut Free Herb Mashed Potatoes
Creamy, buttery, and flecked with fresh herbs, these mashed potatoes are the kind of side dish that steals the show at any table. Yukon Golds are the secret weapon here — their naturally waxy, golden flesh breaks down into something impossibly silky without turning gluey. Warming the milk and butter together before folding them in keeps the mash fluffy and smooth, while chives, parsley, and thyme add a bright, garden-fresh lift that elevates the whole bowl. For anyone navigating tree nut allergies, a dish this simple and wholesome is a genuine comfort — every ingredient is straightforward, and there's nothing hidden to second-guess. The technique of drying out the drained potatoes over low heat before mashing is a small step that makes a big difference, pulling out excess moisture so the final texture is rich and velvety rather than watery. Finish with an extra scatter of fresh chives and you've got a stunning, crowd-pleasing side that looks 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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