Buttermilk Mashed Potatoes

Buttermilk Mashed Potatoes – these easy to make mashed potatoes are buttery and fluffy, with a hint of fresh buttermilk flavor.

Buttermilk Mashed Potatoes

Made with Yukon gold potatoes, Irish butter, and fresh buttermilk, these potatoes are an easy way to add a unique spin to a traditional side dish. The buttermilk adds a fresh, slightly tangy flavor to the mashed potatoes, pairing them beautifully with a heavy or rich main dish. From weeknight dinners to a holiday meal, your family will love these potatoes.

Why You’ll Love This Dish

• Twist on Classic Mashed Potatoes – the tang of fresh buttermilk enhances the buttery richness of the mashed potatoes.
• Easy to Make – no fancy tools or techniques required.
• Versatile – pair with all kinds of meals, from Garlic Butter Roast Turkey to Chicken with Mushroom Sauce.

Ingredients for Buttermilk Mashed Potatoes

• Yukon Gold Potatoes – use Yukon Gold potatoes specifically for best results. They have a classic buttery texture that has less starch than a russet potato. Otherwise, use good quality red potatoes. Avoid the basic yellow potatoes, as those are too waxy and don’t mash well.
• Butter – use extra-rich Irish or European Butter for the ultimate richness
• Half and Half – warmed
• Buttermilk – fresh, good-quality buttermilk. If you don’t have buttermilk, try sour cream for a similar tanginess.
• Salt – kosher salt
• White Pepper – I like to use white pepper when I make potatoes for the holidays. It has a softer, earthy flavor. You can use freshly ground black pepper instead or in addition.
• Chives – finely minced fresh chives finish the potatoes with a delicate onion flavor.

How To Make Buttermilk Mashed Potatoes

1. Bring butter and buttermilk to room temperature while potatoes are cooking.
2. Peel and dice potatoes into 2-inch chunks.
3. Cook potatoes in salted water and drain well.
4. Return potatoes to pot and add butter. Use a potato masher to mash together.
5. Stir in warm half and half, salt, and pepper. Then add buttermilk to potato mixture.
6. Top with additional chives or any fresh herbs you want to use.

Tips for Making Buttermilk Mashed Potatoes

• Avoid Curdling – Buttermilk is very acidic and can curdle easily if heated alone. Adding room temperature buttermilk to the potatoes keeps them from curdling. Avoid heating the buttermilk separately before using, and gently reheat leftover potatoes.
• Make Ahead – if making ahead, gently reheat on the stove top over medium-low temperature and add more half and half as needed. Use the same method to reheat leftovers.
• Look for Yukon Gold – they have a buttery flavor and some starch that helps the mashed potatoes stay fluffy.
• Texture – for rustic homemade mashed potatoes, use a hand masher. For smoother potatoes, use a potato ricer.

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