Nutmeg Free Herb Mashed Potatoes
Creamy, buttery mashed potatoes are one of the great comfort foods, and this herb-forward version takes them somewhere genuinely special. Yukon Golds are the secret weapon here — their naturally buttery flesh breaks down into something impossibly smooth without needing a lot of fuss. Warming the milk and butter together before adding them to the mash is a small step that makes a real difference, keeping the potatoes silky rather than gluey. Fresh chives, parsley, and thyme get stirred in at the end, giving every bite a bright, garden-fresh lift that dried herbs simply can't replicate. Traditional mashed potato recipes often call for a pinch of nutmeg to add warmth, but this version skips it entirely and lets the herbs do all the heavy lifting — no substitutions needed, just clean, vibrant flavor. Whether you're serving these alongside a weeknight roast or bringing them to a holiday table, they hold their own as the star of the plate.
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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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