Nitrate & Nitrite 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 weekly rotation. Yukon Golds are the secret weapon here — their naturally waxy, golden flesh breaks down into something impossibly silky without needing a heavy hand with the fat. Warm milk and unsalted butter get folded in gradually, so every bite is rich and smooth rather than gluey or stiff. The finishing trio of chives, parsley, and thyme lifts the whole dish with a brightness that makes it feel anything but plain. For anyone navigating processed-meat-free or additive-conscious eating, a side dish this satisfying and this clean is genuinely hard to come by — everything in the pot is exactly what it looks like, no hidden preservatives or cured-meat drippings in sight. Serve it alongside a simple roast or a vegetable main and watch it disappear before anything else on the table does.
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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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