Mushroom Free Herb Mashed Potatoes
Creamy, buttery, and loaded with fresh herbs, these mashed potatoes are the kind of side dish that steals the spotlight at any table. Yukon Golds are the secret weapon here — their naturally rich, waxy texture means you get a silky result without overworking the spuds. Warming the milk and butter together before folding them in keeps everything luscious and smooth, while chives, parsley, and thyme add a bright, garden-fresh lift that dried herbs simply can't replicate. For anyone navigating a mushroom-free diet, this is the kind of comfort food that needs zero substitutions or workarounds — every ingredient is straightforwardly safe and delicious. The ricing step is worth the extra minute if you want that restaurant-quality, cloud-like consistency. Finished with a scatter of fresh chives on top, this bowl looks 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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