Citric Acid Free Herb Mashed Potatoes
Mashed potatoes are one of those dishes that should be simple, yet so many store-bought or restaurant versions sneak in additives, preservatives, or flavor enhancers that can be a real problem for anyone avoiding citric acid. This version keeps things beautifully clean — just Yukon Gold potatoes, warm milk, butter, salt, and a generous handful of fresh herbs. Yukon Golds are the right call here because their naturally buttery, creamy flesh means you don't need to pile on extras to get a rich, satisfying result. 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 the final texture is fluffy and smooth rather than gluey. Fresh chives, parsley, and thyme stirred in at the end give every bite a bright, garden-fresh lift that dried herbs simply can't match. It's the kind of side dish that earns a permanent spot on the dinner rotation — comforting, crowd-pleasing, and completely free of anything you'd need to second-guess.
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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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