Buttermilk Mashed Potatoes

The buttermilk really doesn't add that much more fat to these potatoes.

  • Prep:
  • Total Time:
  • Servings: 4

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.

Cook's Notes

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


Be the first to comment!