Mustard Free Herb Mashed Potatoes
Creamy, buttery, and flecked with fresh herbs, these mashed potatoes are the kind of comfort food that belongs on every 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 adding them to the mash keeps everything silky and cohesive, so you get that restaurant-quality texture right at home. Chives, parsley, and thyme bring a bright, garden-fresh lift that makes this feel a little special without any extra effort. For anyone navigating a mustard sensitivity, this is exactly the kind of side dish that can feel tricky at restaurants or out of a store-bought tub, where mustard powder sometimes sneaks into seasoning blends. Every ingredient here is clean and straightforward, so there's no second-guessing the label. Serve it alongside a roast, a weeknight chicken, or honestly just on its own — it's that good.
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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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