GERD Friendly Herb Mashed Potatoes

Total time35 min

Prep time10 min

Cook time25 min

4.8

(6)

Creamy, buttery mashed potatoes are one of life's great comfort foods, and this herb-flecked version delivers all that satisfaction without the ingredients that tend to trigger reflux. Yukon Golds are the ideal choice here — their naturally buttery texture means you get a rich, velvety result without needing to overload on fat. Warming the milk and butter together before adding them to the potatoes is a small step that makes a big difference, keeping everything smooth and lump-free. Fresh chives, parsley, and thyme bring brightness and a garden-fresh lift that makes this feel far more special than a basic side dish. There's no garlic, no onion, and no heavy cream — just clean, gentle flavors that are easy on the stomach and genuinely delicious on the plate. It serves four, making it a reliable weeknight staple or a crowd-pleasing addition to a bigger spread.

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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
Ingredient note
Though high-fat foods can worsen reflux, this recipe has only a small amount of butter (~1 1/2 teaspoons per serving), making it likely fine for many with GERD. If you prefer to always avoid butter, please tap it and change its rating to Red.
2 tbsp fresh chives, finely chopped
Ingredient note
Fresh chives are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.
2 tbsp fresh parsley, finely chopped
1 tsp fresh thyme leaves

For serving

1 tbsp fresh chives, finely chopped (optional)
Ingredient note
Fresh chives are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.

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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