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Buttermilk Mashed Potatoes

This basic recipe is perfect as is, but feel free to embellish it with other ingredients, such as goat cheese, grated cheddar cheese, roasted garlic, or sliced green onions. The recipe is from Emeril's new cookbook, "Emeril 20-40-60."These mashed potatoes are delicious with Emeril's Cider-Brined Turkey and Creamed Mustard Greens.

  • Prep:
  • Total Time:
  • Servings: 8
Buttermilk Mashed Potatoes

Source: The Martha Stewart Show, November 2009


  • 2 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
  • Coarse salt
  • 1/2 cup (1 stick) unsalted butter, cubed
  • 1 1/2 cups buttermilk
  • Freshly ground white pepper


  1. Place potatoes in a pot of salted water and bring to a boil over medium-high heat. Reduce heat to a simmer and cook until potatoes are easily pierced with the tines of a fork, 12 to 15 minutes.

  2. Add butter to potatoes and, using a handheld masher, mash butter into potatoes. Gradually add buttermilk, mashing until desired texture is achieved. Season with salt and white pepper; serve.

Reviews (1)

  • jenniealice 4 Dec, 2011

    I think this may have been my best batch of mashed potatoes yet. I didn't buy buttermilk (I never do), but put 1 1/2 tbsp. white vinegar in my milk. I was also very generous with the white pepper. One think this recipe doesn't say, which is a given, is to drain the potatoes before adding the milk and butter. I could just see someone following merrily along and not draining them. After a household vote after taste-testing, I added two pinches of roasted garlic which really boosted the flavor

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