MSG Free Herb Mashed Potatoes
Mashed potatoes are one of those dishes that should be simple, yet so many packaged versions and restaurant sides sneak in flavor enhancers that have no business being on your plate. This version keeps everything clean and honest — just Yukon Golds, warm milk, butter, and a generous handful of fresh herbs. Yukon Golds are the right call here because their naturally buttery, creamy flesh means you get rich flavor without needing anything artificial to boost it. The trick of drying the drained potatoes over low heat before mashing is a small step that makes a big difference, pulling out excess moisture so every bit of that warm milk-butter mixture gets absorbed properly. Fresh chives, parsley, and thyme stirred in at the end give the finished bowl a bright, garden-fresh lift that dried herbs simply can't replicate. The result is silky, fluffy, and deeply satisfying — the kind of side dish that holds its own next to anything on the table.
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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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