Mashed potatoes just got a bit more sophisticated with a dairy swap-out.
Serves4 to 6Prep5 minutesCook15 minutes to 20 minutesWe independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Mashed potatoes just got a bit more sophisticated. Rather than milk or half-and-half, this recipe pairs tangy buttermilk with buttery Yukon Gold potatoes for a just-as-creamy, but lighter, take on the classic side dish. Freshly chopped chives folded into the warm mash add the perfect touch of delicate allium to balance out the tartness and richness.
For the fluffiest mashed potatoes, don’t overmash. As soon as everything is incorporated and the potatoes taste amazing, stop mixing. Stirring can overdevelop the starch, creating gluey (rather than light) potatoes.
Buttermilk Mashed Potatoes Versus Mashed Potatoes
Buttermilk mashed potatoes have the same consistency as traditional mashed potatoes. Buttermilk is substituted for the typical milk, half and half, or heavy cream. Buttermilk lends them a slight tang while keeping the overall dish a tad bit lighter, due to its lower fat content.
How Is Buttermilk Different from Milk?
Buttermilk Mashed Potatoes Recipe
Mashed potatoes just got a bit more sophisticated with a dairy swap-out.
Prep time 5 minutes
Cook time 15 minutes to 20 minutes
Serves 4 to 6
Nutritional Info
Ingredients
- 1 1/2 cups
buttermilk
- 2 1/2 pounds
Yukon Gold potatoes (5 to 6 medium)
- 2 teaspoons
kosher salt, plus more as needed
- 6 tablespoons
unsalted butter, plus more for serving
Freshly ground black pepper
- 1 small bunch
fresh chives
Instructions
Place 1 1/2 cups buttermilk on the counter and let sit until room temperature. Meanwhile, peel and cut 2 1/2 pounds Yukon Gold potatoes into rough 1-inch chunks. Place the potatoes in a medium saucepan and add enough cold to water to cover by 1-inch. Add 2 teaspoons kosher salt and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook until potatoes are very tender, 10 to 15 minutes.
While the potatoes are cooking, melt 6 tablespoons unsalted butter in a small saucepan over low heat. Turn off the heat. Thinly slice 1 small bunch fresh chives until you have 1/4 cup.
When the potatoes are ready, drain and return to the pot. Pour the melted butter and buttermilk over the potatoes. Mash with a potato masher until smooth and combined. Don’t overstir. Add the chives and fold to combine. Taste and season with black pepper and more kosher salt as needed. Top with more butter before serving.
Recipe Notes
General tips: The level of tang in your mashed potatoes can depend on the brand of buttermilk used. For a milder, more subtle buttermilk taste, use 3/4 cup buttermilk and 3/4 cup whole milk.
Storage: Leftover mashed potatoes can be refrigerated in an airtight container for up to 3 days.
