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Darby's Daily Balance

Herbed Yukon Gold Mashed Potatoes

mashed potatoes with butter, milk, and fresh herbs.

Ingredients

  • 3 lbs Yukon Gold potatoes (skins on)
  • 1/3 stick grass-fed butter (I used Kerrygold)
  • 1/4 cup whole milk
  • 1 full bunch chives (finely chopped (use half, reserve half for topping))
  • salt (to taste)
  • freshly cracked black pepper (to taste)
  • fresh rosemary (finely chopped (optional))
  • fresh thyme (finely chopped (optional))
  • Greek yogurt (to taste, for extra creaminess)
  • dill (swap in if you want a brighter herb note)

Method

  1. 1

    Soak (optional but worth it): Place quartered potatoes in cold water and soak for 15–20 minutes if time allows. This helps remove excess starch and improves texture.

  2. 2

    Boil: Drain, then place potatoes in a large pot and cover with cold, well-salted water. Bring to a boil and cook for ~30 minutes, until easily pierced with a fork.

  3. 3

    Dry them out: Drain potatoes, then return them to the hot pot over low heat for about 1 minute, gently shaking to release excess moisture.

  4. 4

    Mash: Mash potatoes directly in the pot. Add milk, butter, salt, pepper, half the chives, rosemary, and thyme. Mash again until smooth and fluffy. (You can use an immersion blender for extra creaminess.)

  5. 5

    Finish: Stir in Greek yogurt if using. Taste and adjust seasoning.

  6. 6

    Serve: Top with remaining chives, cracked pepper, and extra butter if desired. Serve with your favorite protein and enjoy.