Pork Free Herb Mashed Potatoes
Creamy, herb-flecked mashed potatoes are one of those side dishes that can genuinely steal the show, and this version earns every bit of the spotlight. Yukon Gold potatoes are the secret weapon here — their naturally buttery texture means you get a silky, lush result without having to go overboard on fat. Warming the milk and butter together before adding them to the mash is a small step that makes a real difference, keeping everything smooth and cohesive rather than gluey or stiff. Fresh chives, parsley, and thyme bring a bright, garden-fresh lift that dried herbs simply can't replicate. The technique of drying the drained potatoes over low heat before mashing is the kind of detail that separates good mashed potatoes from truly great ones. Everything in this recipe is naturally free of pork and pork-derived ingredients, so there's no need to scrutinize labels or swap anything out — just straightforward, wholesome comfort food. Pile it next to your favorite roast or serve it as the centerpiece of a vegetable-forward plate; either way, it disappears fast.
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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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