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Close overhead image of two bowls of buttermilk mashed potatoes on a dinner table.
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Buttermilk Mashed Potatoes

These buttermilk mashed potatoes are rich, creamy, flavorful, and easy -- and they only require 3 simple ingredients!
Course Side Dish
Cuisine American
Keyword best mashed potatoes, buttermilk mashed potatoes, homemade mashed potatoes with skin, mashed potato recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 - 6 people
Calories 229kcal
Author Blair Lonergan

Ingredients

  • 2 lbs. Yukon Gold potatoes
  • 6 tablespoons (¾ stick) salted butter, at room temperature
  • ½ cup well-shaken whole buttermilk, at room temperature
  • Kosher salt and ground black pepper, to taste
  • Optional garnish: chopped fresh chives, scallions, parsley, or thyme

Instructions

  • 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.

Notes

  • 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 grated sharp cheddar cheese and crispy 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.

Nutrition

Serving: 1/6 of the recipe | Calories: 229kcal | Carbohydrates: 27g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 130mg | Potassium: 667mg | Fiber: 3g | Sugar: 2g | Vitamin A: 386IU | Vitamin C: 30mg | Calcium: 45mg | Iron: 1mg