Oats Free Herb Mashed Potatoes
Creamy, buttery, and loaded with fresh herbs, these mashed potatoes are the kind of side dish that quietly steals the show at the dinner table. Yukon Golds are the secret weapon here — their naturally waxy, golden flesh breaks down into something impossibly smooth and rich without needing a heavy hand with the dairy. Warm milk and melted butter get folded in gradually, giving you that silky, spoonable texture that holds its shape beautifully on the plate. Chives, parsley, and fresh thyme bring a bright, garden-fresh lift that makes every bite feel a little more special than your average weeknight mash. For anyone navigating grain sensitivities, this recipe is naturally free of any oat-based thickeners or fillers — just clean, whole ingredients doing exactly what they're supposed to do. A final scatter of fresh chives on top makes it look 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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