No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Buttermilk Mashed Potatoes

You can easily double this recipe if you're feeding a crowd.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Buttermilk Mashed Potatoes

Source: Everyday Food, November 2003


  • 1 1/2 pounds new potatoes (4 medium), peeled and cut into 1-inch chunks
  • Coarse salt and ground pepper
  • 1/4 to 1/2 cup buttermilk
  • 2 tablespoons butter, cut into small pieces
  • Snipped chives for garnish (optional)


  1. Place potatoes in a large saucepan; add enough cold water to cover by 2 inches. Bring to a boil; add 1 tablespoon salt, and cook until potatoes are very tender when pierced with the tip of a paring knife, 20 to 25 minutes.

  2. Drain; place in a large bowl. Mash with a potato masher, then add buttermilk and butter. Season with salt and pepper. Mash until smooth and combined. If desired, garnish with snipped chives.

Reviews (3)

  • leticiavallejo 22 Apr, 2013

    I've never made mashed potatoes using buttermilk before; In the past have always used whole milk. I had some buttermilk in the fridge that I didn't want to go to waste so I decided to try out this recipe. It was so easy and fast and they came out great!

  • bquilter 5 Feb, 2008

    potatoes: a change of pace using buttermilk.

  • bquilter 5 Feb, 2008

    potatoes: a change of pace using buttermilk.

Related Topics