Cinnamon Free Herb Mashed Potatoes
Creamy, buttery, and loaded with fresh herbs, these mashed potatoes are the kind of comfort food that earns a permanent spot in your weeknight rotation. Yukon Golds are the secret weapon here — their naturally rich, waxy texture means you get a silky result without overworking the pot. Warming the milk and butter together before folding them in keeps everything lush and smooth rather than gluey or stiff. The combination of chives, parsley, and thyme gives each bite a bright, garden-fresh lift that makes this feel a little more special than your average side dish. For anyone navigating a sensitivity to warming spices, this recipe is a genuinely satisfying option — every ingredient is straightforward, and there's nothing hidden in the mix to second-guess. A final scatter of fresh chives on top adds a pop of color that makes the bowl 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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