Paraben Free Herb Mashed Potatoes
Creamy, buttery, and flecked with fresh herbs, these mashed potatoes are the kind of comfort food that feels both humble and a little special at the same time. Yukon Golds are the secret weapon here — their naturally waxy, golden flesh breaks down into something velvety without turning gluey, especially when you take the extra step of drying them out in the pot before mashing. Warming the milk and butter together before folding them in keeps everything silky and smooth rather than stiff or lumpy. Fresh chives, parsley, and thyme bring a brightness that lifts the whole dish out of the ordinary side-dish category. For anyone navigating paraben-free eating, the appeal of a recipe like this is how clean and straightforward every ingredient is — real potatoes, real dairy, real herbs, nothing processed or preserved. It's the kind of dish you can put on the table with total confidence about what went into it. Finish with an extra scatter of chives and you've got a side that 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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