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A white bowl filled with creamy mashed potatoes, topped with chopped chives and a small pat of melting butter, sits on a cloth napkin next to a wooden spoon and several whole potatoes in the background.
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Buttermilk Mashed Potatoes

Mashed potatoes get a tangy and tasty twist from buttermilk.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: Buttermilk, Potatoes
Servings: 8
Author: Nicole

Equipment

Ingredients

  • 3 pounds Yukon Gold Potatoes peeled and cut into 1-inch chunks
  • Kosher salt
  • 9 tablespoons (4 ½ ounces) unsalted butter, melted and cooled
  • 1 cup buttermilk at room temperature
  • 2 tablespoons chopped fresh chives

Instructions

  • Place the potatoes in a large pot and cover with 1 inch of cold water. Add 1 ½ tablespoons of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until potatoes break apart when a paring knife is inserted, about 18-20 minutes. Drain potatoes. Mash the potatoes using a ricer or masher. Mix the melted butter and buttermilk in a small bowl. Add the buttermilk mixture to the potatoes and, using a rubber spatula, fold gently until just incorporated. Season with salt and garnish with chives. Serve immediately. Leftovers can be stored and refrigerated in an airtight container for up to 3 days. Enjoy!

Notes

 
 

Nutrition

Calories: 263kcal | Carbohydrates: 31g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 43mg | Potassium: 763mg | Fiber: 4g | Sugar: 3g | Vitamin A: 479IU | Vitamin C: 34mg | Calcium: 59mg | Iron: 1mg
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