Buttermilk Mashed Potatoes

5 from 7 votes

Buttermilk Mashed Potatoes

Buttermilk Mashed Potatoes are my absolute favorite way to make mashed potatoes. The potatoes are smooth and creamy, and the tangy buttermilk adds so much flavor to the potatoes.

Prep Time5

Cook Time25

Total Time30

Servings:

Calories: 173kcal

Author: Kari

Equipment

food mill
mixing bowls

Ingredients

2-3 quarts water to cook the potatoes
1 tablespoon kosher salt for the potato boiling water
1 ½ pounds yukon gold potatoes
¼ cup milk
4 tablespoons butter (1/2 stick)
½ cup buttermilk
¼-½ teaspoon black pepper
1 teaspoon kosher salt

Garnish

fresh chives
green onions
melted butter

Instructions

Peel your potatoes then cut them into about 1-inch cubes. Try to keep the pieces of potato as close in size as possible.
1 ½ pounds yukon gold potatoes
In a large pot, bring cold water, one tablespoon of salt, & the diced potatoes to a boil over high heat. If you start with cold water and bring everything to a boil at the same time, the potatoes will cook more evenly.
2-3 quarts water, 1 tablespoon kosher salt, 1 ½ pounds yukon gold potatoes
Boil the potatoes uncovered for 10 to 15 minutes until the potatoes are easily pierced with a fork.
While the potatoes are cooking, heat the regular milk and butter in a small saucepan, making sure that this mixture doesn't come to a boil. Whisk to combine. Set this butter mixture aside until the potatoes are done.
¼ cup milk, 4 tablespoons butter
As soon as the potatoes are tender, drain them in a colander. Place a food mill or potato ricer over a heatproof bowl. Stir the potatoes - they should be smooth and creamy already.
After all of the potatoes are mashed, mix in the hot milk mixture. It should have a nice buttery texture.
Once that is fully combined, slowly add most of the ½ cup of buttermilk and mix until the potatoes are nice and creamy. (You might not need the full ½ cup, but we usually use it all.)
½ cup buttermilk
Finally, mix in about one teaspoon of salt, starting with ½ teaspoon, then tasting before adding the rest. Then add ¼-½ teaspoon of black pepper and serve the potatoes while hot.
¼-½ teaspoon black pepper, 1 teaspoon kosher salt
Drizzle melted butter over the top of the potatoes and garnish with chopped chives or green onions.
fresh chives, green onions, melted butter

Notes

This recipe will serve about 6 people as a "main" side dish, and likely more if you have a lot of other side dishes. To serve a large group, you can easily double or triple the recipe.

✏️ Helpful Tips

I like to either ladle the potatoes out or drain them over another pot to save the cooking water to use in potato gravy or bread. (Just refrigerate the water, or it will get really disgusting.)
Be sure to let the buttermilk sit out at room temperature before mixing it into the hot potatoes.
I often support a buttermilk substitute, but for this recipe, I would go with the real deal to make the dreamiest potatoes you will ever eat.
To keep potatoes warm for a short time, keep them in a bowl over a pot of simmering water. To keep them warm for a long time, heat them in a small crockpot on a "Keep Warm" or Low setting. If they start to dry out from being kept warm for a long time, you can add some hot milk to keep them creamy.

Nutrition