Buttermilk Mashed Potatoes

Mashed potatoes with red skins in a pink dish.

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Course Side Dish

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 252kcal

Author Beth Neels

Cost $2

Equipment

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 potatoes
2 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

Notes

What to do with Leftovers

Leftovers will last in an airtight container in the fridge for 4-5 days. For longer storage, freeze single-serve portions for up to 3 months.

Reheat potatoes in the microwave until hot; stir occasionally so they heat through evenly. Add a splash of milk to thin them out, if needed. Pan-fry mashed potatoes in butter until they are crisp and golden on both sides.

Add egg, flour or bread crumbs to make potato cakes or croquettes. Top shepherd's pies with leftovers.

Nutrition