Vegetarian Herb Mashed Potatoes
Creamy, buttery, and flecked with fresh herbs, these mashed potatoes are the kind of side dish that quietly steals the show at any table. Yukon Golds are the secret weapon here — their naturally waxy, golden flesh breaks down into something luxuriously smooth without turning gluey. Warming the milk and butter together before adding them to the mash is a small step that makes a big difference, keeping everything velvety and cohesive rather than stiff or lumpy. The combination of chives, parsley, and thyme gives each bite a bright, garden-fresh lift that cuts through the richness in the best possible way. Everything in this recipe is straightforward and plant-friendly, with no meat-based broths or stocks sneaking in — just clean, honest ingredients that let the potatoes shine. Whether you're building a full holiday spread or just need a deeply satisfying weeknight side, this bowl of herbed mash is hard to beat.
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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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