High Fructose Corn Syrup Free Herb Mashed Potatoes
Creamy, buttery, and loaded with fresh herbs, these mashed potatoes are the kind of comfort food that earns a permanent spot in your weeknight rotation. Yukon Golds are the secret weapon here — their naturally waxy texture and rich flavor mean you get a silky, luscious result without needing a long ingredient list. Every component is straightforward and whole: real butter, warmed low-fat milk, and a bright trio of chives, parsley, and thyme that makes the finished dish taste genuinely fresh rather than just starchy and heavy. For anyone keeping a close eye on processed sweeteners, mashed potatoes can be a sneaky minefield — flavored instant versions and store-bought sides often hide unwanted additives in the mix. Making them from scratch like this puts you fully in control, and the technique here — drying the potatoes over low heat before mashing and adding the warm milk-butter mixture in stages — guarantees a smooth, fluffy texture every single time. A final scatter of fresh chives on top adds a little color and a gentle oniony bite that makes the whole bowl look 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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