Buttermilk Mashed Potatoes
If you’ve never tried Buttermilk Mashed Potatoes, you’re in for a real treat. The buttermilk adds a distinct tang to the creamy mashed potatoes.
🍽️ Recipe Name: Buttermilk Mashed Potatoes
⏰ Ready In: 35 minutes
⏳ Prep Time: 5 minutes
🔥 Cook Time: 30 minutes
👥 Serves: 4
🥕Main Ingredients: Potatoes, buttermilk, butter, salt and pepper.
🍳 Special Equipment: Large pot for cooking potatoes
⭐ Why You’ll Love It: Tangy, creamy mashed potatoes that are done in 35 minutes are great for holidays or a weeknight dinner. The whole family will love them.
👇 Full measurements and instructions are in the recipe card below.
What You Need
- Potatoes: You can use russet, white, gold or red potatoes.
- Butter: We use unsalted butter to control the salt.
- Buttermilk: If you don’t have buttermilk, see our substitution below.
- Salt and Pepper: You’ll use salted water to cook the potatoes and then season with salt and freshly ground black pepper to taste.
How to Make Them
For potatoes with a thick skin, like russets, peel them first. Thin-skinned potatoes don’t have to be peeled. The skins add fiber and color. Quarter the potatoes. You can cut large potatoes into eighths.
Barely cover the potatoes with cold water. Bring to a boil over medium-high heat. Reduce the heat and simmer for 20-30 minutes, until they are fork-tender. Drain the water well. Put the pot back on the stove on low for a minute or two to remove more water. Add the butter and buttermilk to the pot. Start with ½ cup of buttermilk, then add more until the potatoes reach the desired consistency.
Mash the potatoes with a hand mixer or a potato masher. If using a hand mixer, mix briefly on low speed to keep the potatoes from becoming gluey. Taste. Add salt and pepper to taste. Serve with fresh chives as a garnish.
Which Potatoes Make the Best Mashed Potatoes?
The type of potato changes the texture of the finished dish. Russets make fluffy mashed potatoes and break apart easily when cooked. Yukon Gold potatoes have a naturally buttery flavor and make a rich, creamy mash.
Red potatoes hold their shape better and make a denser mash with a little more texture. Their thin skins can stay on, which also saves some prep time. A combination of russets and gold potatoes works well for a balance of fluffy and creamy.
Tips for Creamy Buttermilk Mashed Potatoes
- Cut the pieces evenly. Similar-sized pieces cook at the same rate, so there are no hard chunks left when it’s time to mash.
- Add the buttermilk gradually. Different potatoes absorb different amounts of liquid. Add a little at a time to keep the mash from becoming too loose.
- Go easy on the mixing. Too much beating releases excess starch and makes potatoes sticky. A potato masher gives more control over the texture.
- Taste before serving. Potatoes need enough salt to bring out their flavor. Season after adding the butter and buttermilk, then taste again.
Why Are My Mashed Potatoes Lumpy?
The potatoes may need more cooking time. A fork should slide through the largest pieces easily before draining. If the potatoes resist the fork, simmer them a little longer.
Can I Make Them Less Tangy?
For a milder flavor, replace some of the buttermilk with regular milk. Start with half of each, then adjust to taste. This keeps some of the tang without letting it dominate the potatoes.
Don’t Have any Buttermilk?
Add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then add enough milk to reach 1 cup total. Stir and let it sit for 5–10 minutes. This makes a quick buttermilk substitute, though it will be thinner than cultured buttermilk.
What to do With Leftovers
Store leftovers in an airtight container for 4-5 days. Freeze in individual portions for up to 3 months.
Reheat the potatoes in a microwave-safe bowl, stirring every minute or so with a rubber spatula to heat evenly.
What to Serve with Buttermilk Mashed Potatoes
Tools That Make This Recipe Work
Buttermilk Mashed Potatoes
Ingredients
- 2 pounds potatoes
- 2 tablespoons butter
- ¾ cup buttermilk
- 1 tablespoon salt for cooking the potatoes
- 2 teaspoons salt and pepper to taste
Instructions
- Don’t peel potatoes; the skins add color, fiber and flavor, unless you choose russet potatoes.
- Quarter the potatoes2 pounds potatoes
- Rinse and barely cover them with water.1 tablespoon salt for cooking the potatoes
- Bring the pot to a boil over high heat. Reduce heat and simmer until they’re tender when pierced with a fork.
- Drain well. Add the butter to the pot. Add ½ cup of the buttermilk.2 tablespoons butter, ¾ cup buttermilk
- Beat with an electric mixer or mash with a potato masher. Mash them to your preferred creaminess. Add more milk as needed.
- Taste. Then season with salt and pepper.2 teaspoons salt and pepper to taste
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