Spice Free Herb Mashed Potatoes
Mashed potatoes are one of those dishes that should be simple, but so many versions rely on seasoning blends or pre-made mixes that sneak in hidden spices. This version keeps things clean and completely straightforward, leaning on fresh herbs and good technique instead of anything that could cause a reaction or an unwanted surprise. Yukon Golds are the star here — their naturally buttery, creamy texture means you don't need much to make them taste incredible. Warming the milk and butter together before adding them to the mash is a small step that makes a big difference, keeping everything silky and smooth rather than gluey or stiff. Fresh chives, parsley, and thyme bring brightness and a gentle savory note without any heat or complexity that could be a problem. The result is a bowl of mashed potatoes that feels genuinely comforting and elegant at the same time — the kind of side dish that disappears fast at the dinner table.
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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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