Buttermilk Mashed Potatoes Recipe

If you’ve been searching for the ultimate comfort food side, this Buttermilk Mashed Potatoes Recipe is going to become your new go-to. I absolutely love how the tang of the buttermilk brightens the creamy potatoes, giving them a depth of flavor that classic mashed potatoes just don’t have. Whether you’re making a weeknight dinner extra cozy or prepping for a holiday feast, you’ll find this recipe incredibly simple and insanely delicious. Trust me, once you try it this way, you’ll never mash potatoes any other way.

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Ingredients You’ll Need

Every ingredient here plays a key role in making these mashed potatoes truly comforting and flavorful. I always recommend peeling Yukon Gold potatoes if you like a richer taste, but Russets work perfectly too. Using whole buttermilk at room temperature really helps it blend in smoothly without curdling or separation.

• Potatoes: Yukon Golds are my favorite for their buttery texture, but Russets also mash nicely and create a fluffier consistency.
• Unsalted Butter: Using unsalted butter lets you control the saltiness; plus, adding it in two stages layers the richness.
• Whole Buttermilk: It gives a tangy punch and creaminess, which makes these mashed potatoes stand out.
• Kosher Salt: Essential to season both the cooking water and the potatoes themselves.
• Freshly Ground Black Pepper: Adds just the right amount of spicy warmth without overpowering.
• Fresh Chives: They bring a mild oniony freshness that complements the creamy potatoes and bright buttermilk.

Variations

I love how versatile this Buttermilk Mashed Potatoes Recipe is—feel free to switch things up depending on what you’re craving or what’s on hand. You can easily make it your own with just a few tweaks!

• Garlic-Infused Variation: Adding roasted garlic to the potatoes before mashing amps up the flavor—my family goes crazy for this twist especially during colder months.
• Dairy-Free Variation: Swap buttermilk for a tangy coconut or almond milk yogurt for a similar tang without dairy.
• Herb Medley: Besides chives, try stirring in some fresh parsley or thyme for an herbal freshness that keeps things interesting.
• Easy Vegan Adaptation: Use vegan butter and a plant-based buttermilk alternative—I’ve tested this, and it still turns out creamy and delicious!

How to Make Buttermilk Mashed Potatoes Recipe

Step 1: Prep and Boil Your Potatoes Perfectly

Start off by peeling your potatoes and cutting them into chunks roughly 1 to 2 inches wide. This helps them cook evenly and fast. Place the potatoes in a large pot and cover with cold water seasoned with plenty of salt. Salted cooking water is key—it seasons potatoes from the inside out. Bring it to a boil, then reduce the heat to a gentle simmer and cook for about 15 to 20 minutes, or until the potatoes are fork-tender. Don’t rush this step; overcooked potatoes can get waterlogged, and undercooked ones leave lumps. I’ll poke a chunk with a fork to check—it should slide in easily.

Step 2: Drain and Mash with Butter

Once tender, drain your potatoes really well and toss them back into the warm pot. Immediately add 6 tablespoons of butter and start mashing with a potato masher. You want the potatoes smooth and creamy but not gluey, so take your time and mash gently. I like to keep the heat on low while mashing to evaporate any excess moisture, making the texture just right.

Step 3: Stir in Buttermilk, Seasonings, and Chives

Next, pour in your room-temperature buttermilk and sprinkle in kosher salt and freshly ground black pepper. Stir gently until everything is fully incorporated. If your potatoes feel too thick, a splash more buttermilk will loosen them up without watering them down. Finally, fold in 3 tablespoons of fresh chopped chives for a burst of color and mild onion flavor. Take a quick taste and adjust seasoning if needed—you want that perfect balance of buttery, tangy, and salty.

Step 4: Serve Hot and Garnish

Serve your buttermilk mashed potatoes hot, topped with the remaining 2 tablespoons of butter melting on top for that ultimate indulgence. Sprinkle the last tablespoon of chives over the top for a fresh finish that looks as good as it tastes. I like to bring these to the table in a warmed serving bowl to keep them cozy longer—guaranteed to disappear fast!

How to Serve Buttermilk Mashed Potatoes Recipe

Garnishes

I always use fresh chives as a garnish because they add a pop of green and a delicate onion note that wakes up the dish. Sometimes, I sneak in a drizzle of browned butter or a sprinkle of crispy shallots for a bit of richness and crunch. If you’re feeling indulgent, a little shredded sharp cheddar melts wonderfully on top too.

Side Dishes

These buttermilk mashed potatoes pair beautifully with anything from roast chicken, seared pork chops, to a juicy steak. For holidays, I love serving them alongside glazed ham or turkey with rich gravy. They also balance out veggie-forward meals like sautéed green beans or roasted Brussels sprouts.

Creative Ways to Present

For a dinner party, I like to pipe these mashed potatoes into elegant swirls using a large star tip, then dot each swirl with a small pat of butter and sprinkle finely chopped chives or crispy shallots. It instantly elevates the presentation and makes even casual dinners feel special. Another trick is serving these in individual ramekins for each guest, garnished with a fresh herb sprig—it’s a nice touch that everyone appreciates.

Make Ahead and Storage

Storing Leftovers

I always store leftover buttermilk mashed potatoes in an airtight container in the fridge. They keep well for up to 3 days. When I’m ready to eat them, I find adding a splash of milk or buttermilk while reheating helps bring back their creamy texture.

Freezing

I’ve frozen these mashed potatoes successfully, although fresh is always best. To freeze, I let them cool completely, portion into freezer-safe containers or bags, and press out any air. When thawing, it’s best to move them to the fridge overnight and reheat slowly with added moisture to avoid dryness.

Reheating

Reheat gently on the stovetop over low heat or in the microwave in short bursts, stirring in a little extra buttermilk or butter as you go. This keeps the potatoes creamy and prevents them from drying out or becoming grainy.

FAQs

Final Thoughts

This Buttermilk Mashed Potatoes Recipe holds a special place in my kitchen because it’s that comforting side dish everyone loves but with a fresh twist. When I first tried adding buttermilk, it transformed the mashed potatoes into something vibrant and memorable. I encourage you to give it a try for your next meal—the creamy texture and tangy flavor are irresistible, and I promise your family and friends will keep asking for seconds. Happy cooking!

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