Pescatarian Herb Mashed Potatoes
Creamy, buttery, and flecked with fresh herbs, these mashed potatoes are the kind of side dish that steals the show at any table. Yukon Golds are the secret weapon here — their naturally waxy, slightly sweet flesh breaks down into something impossibly silky without turning gluey. Warming the milk and butter together before folding them in keeps the mash light and cohesive, while chives, parsley, and thyme add a bright, garden-fresh lift that makes every bite feel a little special. Passing the potatoes through a ricer or working them with a masher until completely smooth means you get that restaurant-quality texture right at home. This is an effortlessly pescatarian-friendly dish built entirely from wholesome, straightforward ingredients — no substitutions or workarounds needed. Finish with an extra scatter of fresh chives and you've got a stunning, crowd-pleasing side that pairs beautifully with fish, seafood, or really anything else on the menu.
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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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