Eggless Herb Mashed Potatoes
Creamy, buttery, and loaded with fresh herbs, 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 waxy, golden flesh breaks down into something impossibly smooth without turning gluey. Warming the milk and butter together before folding them in is a small step that makes a big difference, keeping the mash silky and cohesive rather than stiff or lumpy. A generous handful of chives, parsley, and thyme stirred through at the end gives every bite a bright, garden-fresh lift that elevates this well beyond basic comfort food. Since the whole dish comes together with straightforward dairy and fresh produce, there's nothing hidden to worry about — just clean, simple ingredients doing exactly what they're supposed to do. Finish with an extra scatter of chives on top and it 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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