mashed potatoes with buttermilk recipe
The Best mashed potatoes with buttermilk recipe
I have made mashed potatoes more ways than I can count, and this buttermilk version is the one I keep coming back to. The buttermilk gives them a slight tang that balances all that starch, and it means I can use less butter and still get potatoes that taste rich. They come out smooth and creamy without being heavy, and they hold up well on the plate instead of turning gluey. It takes about the same amount of time as my old standby, which matters on a weeknight when everyone is already asking when dinner will be ready.
My kids are picky about potatoes. They will turn down a baked potato and leave a pile of roasted ones on the plate, but they ask for these. My youngest calls them the smooth ones, and my husband, who grew up on the boxed kind, has admitted these are worth the extra few minutes. I usually make a big pot because they are just as good the next day, reheated with a splash more buttermilk and a stir. They work for a regular Tuesday with meatloaf or roast chicken, and they also earn their spot at Thanksgiving and Christmas when the table is crowded and people go back for seconds.
There are some real benefits to making them this way instead of the cream and butter version I grew up with. Buttermilk is cultured, so it brings a tang that lets the potato flavor come through, and it adds some protein and calcium to the dish. Leaving the skins on keeps fiber in the pot and saves you a step at the sink. Potatoes themselves bring potassium and vitamin C to the meal, which is more than most people expect from a side dish. You can serve these to a crowd, to kids, to the grandparents, and nobody will guess they are a lighter take on the classic.
Creamy Buttermilk Mashed Potatoes
Fluffy russet potatoes mashed with tangy buttermilk and melted butter for a lighter, brighter take on the classic side dish. The buttermilk brings a subtle tang that balances the richness of the butter, and the texture stays silky without ever turning gluey.
🥘Ingredients
For the Potatoes
To Finish
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Buttermilk Mashed Potatoes Works
Mashed potatoes with buttermilk is the one dish I make for every occasion because it fits anywhere, from a Tuesday dinner to a holiday table, and everyone at a family gathering finds something to love about it. The buttermilk brings a light tang that keeps the potatoes from tasting heavy, so they pair just as well with a weeknight roast as they do with a big spread of holiday food. If you need a side that travels well, doubles easily for a crowd, and never gets old, this is the one I reach for.
❓ Frequently Asked Questions About Creamy Buttermilk Mashed Potatoes
1. Can I make mashed potatoes with buttermilk ahead of time?
Yes. Boil, drain, and rice or mash the potatoes up to a day ahead, then cover and refrigerate. Warm them gently over low heat with a splash more buttermilk, or in a covered dish in a 300°F oven, stirring occasionally. Add the butter and final seasoning just before serving so the texture stays light.
2. What can I use instead of buttermilk?
If you don’t have buttermilk on hand, stir one tablespoon of lemon juice or white vinegar into one cup of whole milk and let it sit for about 10 minutes until it looks slightly thickened. Plain yogurt thinned with a little milk also works well. Regular milk will do in a pinch, but the potatoes will taste a bit less tangy.
3. Why did my mashed potatoes turn out gluey?
Overworking the potatoes releases starch, which makes them sticky. Mash while the potatoes are still hot, use a ricer or food mill if you have one, and stop as soon as the lumps are gone. An electric hand mixer or food processor is the quickest way to end up with gluey potatoes, so save those for other jobs.
4. Which potatoes are best for buttermilk mashed potatoes?
Starchy varieties like Russets and Yukon Golds give you the fluffiest result. Russets turn out light and airy, while Yukon Golds bring a creamier, slightly buttery texture. Waxy potatoes such as red potatoes hold their shape well but tend to mash up dense and sticky.
5. How do I keep mashed potatoes warm without drying them out?
Set the pot over the lowest possible heat, cover it, and stir every 10 minutes or so, adding a tablespoon of buttermilk or milk if the surface starts to look tight. For a longer hold, keep them in a covered bowl set over a pan of barely simmering water. Avoid leaving them uncovered, since the steam escaping is what keeps the texture soft.
