Xanthan Gum Free Herb Mashed Potatoes
Creamy, buttery, and flecked with fresh herbs, these mashed potatoes are the kind of comfort food that earns a permanent spot in your weekly rotation. Yukon Golds are the secret weapon here — their naturally waxy, rich flesh breaks down into something velvety and smooth without needing any additives or stabilizers whatsoever. That matters a lot when you're navigating ingredient labels, because plenty of packaged or restaurant-style mashed potatoes sneak in thickeners that can be hard to spot. This recipe keeps things beautifully clean: just potatoes, warm milk, butter, and a generous handful of chives, parsley, and thyme. Passing the cooked potatoes through a ricer or working them with a masher gives you that silky texture naturally, no shortcuts needed. The fresh herbs lift the whole dish from simple side to something that genuinely steals the show at the dinner table. Serve straight from the bowl with an extra scatter of chives and watch it disappear fast.
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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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