Wheat Free Herb Mashed Potatoes
Creamy, buttery mashed potatoes are one of life's great comfort foods, and this herb-loaded version takes them somewhere truly special. 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. Fresh chives, parsley, and thyme get stirred right in at the end, so every bite has that bright, garden-fresh lift that dried herbs simply can't replicate. Since the whole dish is built on potatoes, dairy, and fresh herbs, there's no wheat in sight — no flour, no thickeners, nothing to second-guess. It's the kind of side dish that steals the show at the dinner table, whether you're plating it next to a roast or just eating it straight from the bowl.
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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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