These buttermilk mashed potatoes are rich, creamy, flavorful, and easy -- and they only require 3 simple ingredients!
Course Side Dish
Keyword best mashed potatoes, buttermilk mashed potatoes, homemade mashed potatoes with skin, mashed potato recipe
Prep Time 15minutes
Cook Time 1hour
Total Time 1hour15minutes
Servings 4- 6 people
Author Blair Lonergan
2lbs.Yukon Gold potatoes
6tablespoons(¾ stick) salted butter, at room temperature
½cupwell-shaken whole buttermilk, at room temperature
Kosher salt and ground black pepper, to taste
Optional garnish: chopped fresh chives, scallions, parsley, or thyme
Peel the potatoes. Cut any large potatoes in half so that they’re all roughly the same size.
Place potatoes in a large pot and add enough cold water to cover the potatoes by about 2 inches.
Bring to a low boil over medium-high heat, cover, and then reduce the heat. Simmer for about 30 minutes, or until the potatoes are tender when pierced with the tip of a knife.
Drain the potatoes; return to the warm pot. Add the butter, cover the pot, and let the potatoes sit (off of the heat) until the butter melts.
Add buttermilk, then mash with a potato masher or with an electric mixer until the potatoes are creamy. Season with salt and pepper, to taste. Garnish with optional fresh chives, scallions, thyme, or parsley; serve warm.
Whole buttermilk has a much thicker texture and a richer taste than low-fat buttermilk. Make sure to shake it really well before adding it to the potatoes.
Use Yukon Gold potatoes for the creamiest, smoothest, most buttery mashed potatoes.
Don't overmix the potatoes. Mash or whip them until smooth, and then stop! Too much stirring and mixing makes the potatoes gummy.
Garnish the mashed potatoes with scallions, chives, or fresh herbs like parsley or thyme right before serving. This gives them a touch of bright, fresh flavor!
Instead of buttermilk, use whole milk, half-and-half, or heavy cream. These other liquids will not have the same tangy flavor as buttermilk, but the potatoes will still be great.
Add roasted garlic to the mashed potatoes, or even just a subtle hint of garlic powder or onion powder.
Use unsalted butter if that's what you have available. You'll just need to add more salt at the end.
Loaded mashed potatoes: add gratedsharp cheddar cheese andcrispy bacon to the potatoes.
Cooking for a smaller family? Cut all of the ingredients in half to prepare about 2-3 servings. The rest of the cooking instructions remain the same.