Tree Nut Free Herb Mashed Potatoes
Creamy, buttery mashed potatoes are one of life's great comfort foods, and this herb-loaded version takes them from simple side dish to something genuinely worth talking about. Yukon Golds are the secret weapon here — their naturally rich, waxy flesh breaks down into a velvety texture that holds the warm milk and butter beautifully without turning gluey. Fresh chives, parsley, and thyme get folded in at the end, giving every spoonful a bright, garden-fresh lift that dried herbs just can't replicate. The technique of drying the drained potatoes over low heat before mashing is a small step that makes a big difference, pulling out excess moisture so the final result is fluffy rather than watery. Everything in this recipe is straightforward pantry and produce — no specialty products, no label-reading required, and absolutely nothing that could introduce hidden tree nut ingredients. It's the kind of dish that works alongside a weeknight roast or holds its own at a holiday table without any fuss.
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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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