Go Back

Buttermilk Mashed Potatoes

Buttermilk mashed potatoes combine tender Yukon Gold potatoes with warm butter and tangy buttermilk for a creamy, fluffy side. Simmer the potatoes until fork-tender, then mash and gently stir in the warm dairy mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 298
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
  • 8 cup cold water or enough to cover the potatoes by 1 inch
  • 1 tbsp kosher salt
  • 6 tbsp unsalted butter cut into pieces
  • 1 cup buttermilk
  • 0.5 tsp black pepper

Equipment

  • 1 5-quart pot
  • 1 small saucepan

Method
 

  1. Put the potatoes in a 5-quart pot, add the water and kosher salt, and bring to a boil over high heat.
  2. Reduce the heat to maintain a steady simmer and cook for 15 to 20 minutes, until the potatoes are fork-tender.
  3. Drain the potatoes well and return them to the pot.
  4. Cook over low heat for 1 to 2 minutes, shaking the pot gently to evaporate excess moisture.
  5. While the potatoes cook, warm the butter and buttermilk in a small saucepan over low heat until the butter melts and the mixture is steaming; do not let it boil.
  6. Mash the potatoes.
  7. Gradually add the warm buttermilk mixture.
  8. Stir in the black pepper until just combined.

Notes

For fluffy potatoes, avoid overworking them as you mash. Refrigerate leftovers for up to 4 days; freezing is not recommended because the texture may change. For a dairy-free option, use dairy-free butter and an unsweetened plant-based buttermilk alternative.