Carrageenan Free Herb Mashed Potatoes
Creamy, buttery, and flecked 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 waxy, golden flesh breaks down into something velvety and rich without needing a long list of additives. That matters more than you might think, because many store-bought mashed potato products and even some dairy items sneak in thickeners and stabilizers that can be hard to avoid. This recipe keeps things beautifully clean: just potatoes, real butter, warmed low-fat milk, and a generous handful of chives, parsley, and thyme stirred right in. The technique of drying the drained potatoes over low heat before mashing is a small step that makes a big difference, pulling out excess moisture so every bit of that herb-flecked milk-butter mixture gets fully absorbed. The result is a bowl of mashed potatoes that's smooth, savory, and deeply satisfying — no shortcuts, no fillers, just the real thing.
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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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