Chestnut Free Herb Mashed Potatoes
Creamy, buttery mashed potatoes are one of those side dishes that can elevate any meal, and this herb-loaded version takes the classic to a whole new level. Yukon Golds are the real star here — their naturally rich, waxy texture means you get a silky, lump-free result without overworking the pot. Warming the milk and butter together before folding them in is a small step that makes a big difference, keeping the mash loose and velvety rather than stiff or gluey. Fresh chives, parsley, and thyme bring a bright, garden-fresh lift that makes every spoonful feel a little more special than your average weeknight side. Everything in this recipe is straightforward pantry and produce staples, so there's no need to scrutinize labels or worry about hidden ingredients sneaking in. Whether you're serving it alongside a roast, a simple weeknight protein, or just eating it straight from the bowl — no judgment — this is the kind of comfort food that never gets old.
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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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