Coconut Free Herb Mashed Potatoes
Creamy, herby, and deeply comforting, 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 buttery flesh breaks down into something impossibly smooth without needing heavy cream or any exotic additions. Warm milk and unsalted butter are stirred in gradually, giving you that silky, spoonable texture that holds its shape without turning gluey. Fresh chives, parsley, and thyme get folded in at the end, adding a bright, garden-fresh lift that makes every bite feel a little more special. For anyone navigating tree nut or tropical oil sensitivities, it's genuinely reassuring to work with a short, straightforward ingredient list where every component is exactly what it says it is. 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 finished mash is fluffy rather than watery. Finish with an extra scatter of chives and you've got a side dish 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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