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This potato-yam mash gets its vibe from lemon juice, fresh cilantro, thyme and olive oil. It makes for a delicious side to everyone’s Thanksgiving turkey!

Prep time: 9-10 minutes (for cooking) and 10 minutes (combining ingredients)
Serves: 4

Ingredients:
3 large Yukon Gold potatoes or white potatoes, peeled and cut into 1-inch cubes
1 large yam, peeled and cut into 1-inch cubes
4 tablespoons extra virgin olive oil
juice from one lemon or lime
1 teaspoon salt
1 teaspoon thyme
1/3 cup finely-minced fresh cilantro leaves

Directions:
1. Place cut potatoes and yams in a 4-quart saucepot; cover with cold water.

2. Bring potatoes and yams to a boil; cook on medium-high heat for 9 to 10 minutes or until potatoes and yams are cooked through.

3. Drain the boiled potatoes and yams in a colander, reserving 1/4 cup of boiling liquid.

4. Return the cooked potatoes and yams to the saucepot.

5. Using a hand mixer or a traditional potato masher, whip or mash the potato-yam mixture until it is smooth.

6. Stir in the olive oil, lemon or lime juice, salt, thyme and minced cilantro leaves.

7. If the mash looks too dry, add some of the boiling liquid, a little at a time, until the mash consistency is smooth but firm.

8. Taste and adjust olive oil level and/or salt, to taste. Serve immediately.

9. Alternatively, set aside in a glass or porcelain baking dish covered with aluminum foil until serving time.

NOTE: This Lemon-Herb Mash can be made a few hours ahead. Before serving, place the baking dish with mash (covered with aluminum foil) in a 350°F preheated oven for 35-40 minutes. Serve.
Text & Photograph ©2026 Nancy DeLucia Real