Rice Free Herb Mashed Potatoes
Creamy, buttery, and loaded with fresh herbs, these mashed potatoes are the kind of comfort food that earns a permanent spot in your weeknight rotation. Yukon Golds are the secret weapon here — their naturally waxy, golden flesh breaks down into something impossibly smooth without turning gluey. Warming the milk and butter together before adding them to the pot is a small step that makes a big difference, keeping the mash silky rather than stiff. Chives, parsley, and thyme get folded in at the end so their brightness cuts right through the richness. Every ingredient on this list is straightforwardly grain-free by nature, so there's no label-reading required and no substitutions needed to make it work. Serve it straight from the bowl with an extra scatter of chives on top, and watch it disappear before anything else on the table does.
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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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