Buttermilk mashed potatoes recipe

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  • Yield: 6 to 8 Servings


  • 3 pounds (6 to 8 medium) russet or Yukon gold potatoes, peeled and cut into 2-inch cubes
  • 1¼ cups buttermilk, at room temperature
  • 4 tablespoons (½ stick) salted butter
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper (optional)
How to Make It
  1. Put the cubed potatoes in a large stockpot or Dutch oven. Add enough water to cover by about 2 inches. Cook over medium heat until the potatoes fall apart when pressed with the back of a spoon or pierced with a fork, about 15 minutes.
  2. Drain the potatoes and return them to the pot. Using a potato masher, mash the potatoes until smooth. Slowly stir in the buttermilk. Stir in the butter, salt, and pepper, if using, and serve.

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