New This Month

Buttermilk Mashed Red Potatoes


Leave the red skins on the mashed potatoes and give them an added crunch.

  • Servings: 4

Source: Everyday Food, September 2006


  • 1 1/2 pounds red new potatoes, scrubbed
  • Coarse salt and ground pepper
  • 3/4 cup low-fat buttermilk
  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons butter


  1. Place potatoes in a large pot, cover with water, and add 1 tablespoon salt. Bring to a boil; reduce heat and simmer until potatoes are easily pierced with a knife, 20 to 25 minutes. Drain and return to pot. Add buttermilk, sour cream, and butter; mash with a potato masher until creamy. Season generously with salt and pepper; serve immediately.

Reviews Add a comment

  • Moigs
    16 JAN, 2009
    These are super easy and tasty.
  • dee222
    3 SEP, 2008
    I usually like traditional mashed potatoes; but I loved these! A new favourite!
  • princessofpies
    18 JAN, 2008
    Loved these! I have mad them multiple times - definitely the best mashed potatoes I've ever had.
  • JennieHartman
    23 NOV, 2007
    These potatoes are so tangy and tasty. I made them ahead of time in my KitchenAid stand mixer and then put that stainless bowl over a simmer saucepan of water (like a double boiler). Just before it was time to serve them, I whipped them up again in the sttand mixer and transfered them to a warmed covered dish.