Hazelnut Free 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 keeps the mash silky and rich, while chives, parsley, and thyme add a bright, garden-fresh lift that makes every bite feel a little special. For anyone navigating tree nut allergies, a dish this comforting can sometimes come with hidden worries — flavored butters, specialty blends, or restaurant-style mashes that sneak in unexpected additions. This one keeps it clean and straightforward, built entirely from whole, easy-to-verify ingredients you can feel confident about. Whether it's a weeknight dinner or a holiday spread, this bowl of herby goodness is the kind of recipe you'll come back to again and again.
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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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