Gelatin Free Herb Mashed Potatoes
Creamy, buttery, and flecked with fresh herbs, these mashed potatoes are the kind of side dish that quietly steals the show at any table. Yukon Golds are the secret weapon here — their naturally waxy, golden flesh breaks down into something luxuriously smooth without needing any thickeners or additives. That matters more than you might think, because plenty of packaged mashed potato mixes and even some restaurant versions sneak in gelatin-based stabilizers to achieve that silky texture. This recipe keeps things completely clean: just potatoes, warm milk, butter, and a generous handful of chives, parsley, and thyme. Passing the cooked potatoes through a ricer or working them with a masher gives you that restaurant-quality consistency without a single questionable ingredient in sight. The fresh herbs brighten every bite and make the whole bowl look as good as it tastes. Whether it's a weeknight dinner or a holiday spread, this is the kind of comfort food you can serve with total confidence.
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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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