There's something magical about a bowl of creamy, fluffy mashed potatoes that makes any meal feel like home. This Buttermilk Mashed Potatoes Recipe transforms simple ingredients into a side dish that steals the spotlight at every dinner. The tangy buttermilk adds a subtle richness that regular milk just can't match, while keeping the texture incredibly smooth and light.
I've been making this Buttermilk Mashed Potatoes Recipe for years, and it never fails to get rave reviews. Whether you're planning a holiday feast or just want to elevate your weeknight dinner, this Buttermilk Mashed Potatoes Recipe delivers restaurant-quality results with minimal effort.
Why This Side Dish Deserves a Spot on Your Table
Mashed potatoes have earned their place as America's favorite comfort food side dish, but adding buttermilk takes them to another level. The slight tang cuts through the richness of butter, creating a perfectly balanced flavor that pairs beautifully with everything from fried chicken to pot roast. Southern cooks have known this secret for generations, making buttermilk mashed potatoes a staple at Sunday dinners and Thanksgiving celebrations.
What makes this homemade mashed potatoes with buttermilk truly special is the texture. The acidity in buttermilk helps break down the potato starches just enough to create that cloud-like fluffiness everyone loves. Plus, it's actually lighter than versions made with heavy cream, so you can enjoy seconds without feeling weighed down. This classic side dish works year-round but really shines during holiday dinners when you need something reliable and crowd-pleasing.
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Ingredients
- Cream cheese (optional)
- Yukon Gold potatoes
- Buttermilk
- Unsalted butter
- Salt
- Black pepper
- Garlic, minced (optional)
- Fresh chives, chopped (optional)
- Sour cream (optional)
See recipe card for quantities.
Instructions
Prep and Boil the Potatoes
- Peel the Yukon Gold potatoes and cut them into evenly sized chunks, about 2 inches each
- Place potato chunks in a large pot and cover with cold water by about an inch
- Add a generous pinch of salt to the water
- Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes
- Test doneness by piercing with a fork; they should fall apart easily
- Drain thoroughly in a colander and let steam for 2-3 minutes to remove excess moisture
Pro Tip: Starting potatoes in cold water ensures even cooking throughout. If you add them to already boiling water, the outsides will turn mushy before the centers cook through.
Warm Your Dairy
- While potatoes drain, combine buttermilk and butter in a small saucepan
- Heat over low heat until butter melts completely
- Keep warm but don't let it boil
- If using garlic, add minced cloves to the buttermilk mixture and let infuse for 2-3 minutes
Pro Tip: Warm buttermilk incorporates much better than cold, preventing lumps and keeping your mashed potatoes hot when served.
Mash to Perfection
- Return drained potatoes to the pot or transfer to a large mixing bowl
- Use a potato masher to break down potatoes until mostly smooth
- Gradually pour in half of the warm buttermilk mixture while mashing
- Continue mashing and adding liquid until you reach desired consistency
- Add salt and pepper, then taste and adjust seasoning
- For ultra-smooth results, use a potato ricer instead of a masher
Pro Tip: Never use an electric mixer or food processor; they'll activate too much starch and make your Buttermilk Mashed Potatoes Recipe gummy and gluey.
Final Touch and Serve
- Serve immediately while hot and fluffy
- Stir in any optional additions like chives or sour cream
- Transfer to a serving bowl
- Create a small well in the center and add a pat of butter
- Garnish with extra chives or a sprinkle of black pepper
Expert Cooking Tips
Choosing the Right Potatoes
- Yukon Gold potatoes are my top choice for buttermilk mashed potatoes because they have a naturally creamy texture and buttery flavor. They contain less starch than russets, which means they're harder to overwork. Russet potatoes create fluffier, lighter mashed potatoes but can become gluey if over-mashed. Red potatoes work well for a chunkier, more rustic mashed potato recipe.
Temperature Matters
- Always warm your buttermilk and butter before adding them to the potatoes. Cold dairy will cool down your potatoes and make them harder to mash smoothly. I heat mine in a small saucepan until the butter just melts. This simple step makes a huge difference in achieving that creamy, restaurant-quality texture.
The Mashing Technique
- Use a traditional potato masher for the best texture control
- A potato ricer creates the smoothest, finest consistency
- A fork works in a pinch but takes longer
- Avoid electric mixers completely; they overwork the starches
- Stop mashing when you still see a few small lumps; they'll smooth out as you stir
Salt at Every Stage
- Don't save all your seasoning for the end. Salt the cooking water generously; this is your first chance to build flavor from the inside out. Then taste and adjust after adding buttermilk and butter. Underseasoned mashed potatoes taste flat no matter how creamy they are.
Preventing Gumminess
- Overworking releases too much starch, creating a paste-like texture. Mix just until combined after adding your buttermilk mixture. If you accidentally over-mash, you can't fix it, so err on the side of under-mixing. A few lumps are better than gluey potatoes.
Recipe Variations & Substitutions
Garlic Buttermilk Mashed Potatoes
- For garlic lovers, this variation is a game-changer. Add 4-6 cloves of roasted garlic to your mashed potatoes for a mellow, sweet garlic flavor. Simply wrap whole garlic cloves in foil, roast at 400°F for 30 minutes until soft, then squeeze out the tender cloves and mash them in. You can also sauté minced garlic in butter before adding the buttermilk for a sharper garlic punch.
Herb-Infused Version
- Fresh herbs brighten up the tangy buttermilk flavor beautifully. Try adding 2 tablespoons chopped fresh chives, 1 tablespoon fresh thyme, or a combination of parsley and rosemary. Mix herbs in at the very end to keep their color vibrant and flavor fresh. Dried herbs work too, but use about one-third the amount since they're more concentrated.
Dietary Modifications
Vegan Buttermilk Mashed Potatoes:
- Replace butter with vegan butter or olive oil
- Use non-dairy buttermilk (mix 1 cup unsweetened almond or oat milk with 1 tablespoon apple cider vinegar)
- Add nutritional yeast for a cheesy, savory flavor
Keto-Friendly Version:
- Substitute half the potatoes with cauliflower florets
- Use full-fat buttermilk and extra butter
- Add cream cheese for more fat and creaminess
Lower-Fat Option:
- Use low-fat buttermilk
- Reduce butter to 3 tablespoons
- Add chicken or vegetable broth for moisture without fat
- Mix in Greek yogurt for protein and tanginess
Creative Twists
- Mix in ¼ cup grated Parmesan cheese and a handful of crispy bacon bits for loaded mashed potatoes. For a sweet and savory combination, roast some onions until caramelized and fold them through. During fall, try adding a pinch of nutmeg or stirring in some roasted butternut squash for color and subtle sweetness.
Equipment Recommendations
- Large pot (6-8 quart capacity) ; essential for boiling potatoes with enough room to prevent overflow
- Potato masher ; the classic tool gives you the best control over texture
- Potato ricer (optional) ; creates the smoothest, lump-free results if you want restaurant-style fineness
- Colander ; for draining potatoes thoroughly
- Small saucepan ; to warm buttermilk and melt butter
- Large mixing bowl ; helpful if you prefer to mash in a bowl rather than the cooking pot
- Kitchen towel ; to handle hot pots safely
A good potato masher is worth investing in. Look for one with a solid handle and wide base. Cheap ones bend and make the job harder. For the smoothest creamy mashed potatoes recipe possible, a potato ricer is amazing but not necessary.
Storage & Meal Prep Tips
Refrigerator Storage
- Store leftover buttermilk mashed potatoes in an airtight container for up to 4 days. Let them cool completely before refrigerating to prevent condensation. When reheating, add a splash of buttermilk or milk to restore the creamy texture, then warm gently in the microwave or on the stovetop over low heat, stirring frequently.
Freezing Instructions
- These mashed potatoes freeze reasonably well for up to 2 months. Portion them into freezer-safe containers, leaving a bit of space at the top for expansion. Thaw overnight in the refrigerator, then reheat with additional buttermilk and a pat of butter. The texture may be slightly less fluffy than fresh, but they'll still taste great.
Make-Ahead Strategy
- You can make this Buttermilk Mashed Potatoes Recipe up to 2 hours ahead. Keep them warm in a slow cooker on the lowest setting, stirring occasionally and adding buttermilk if they start to dry out. For longer advance prep, make them fully, refrigerate, and reheat gently before serving.
Reheating for Best Results
- Add 2-3 tablespoons of buttermilk per cup of mashed potatoes when reheating. Warm them slowly in a covered pot over low heat, stirring frequently. The microwave works too; heat in 30-second intervals, stirring between each. Never reheat at high heat, which makes them dry and grainy.
The Kitchen Secret That Changes Everything
Here's something most recipes won't tell you about making the best buttermilk mashed potatoes: let your drained potatoes sit in the hot pot for 2-3 minutes before mashing. This extra steaming time evaporates hidden moisture that would otherwise make your Buttermilk Mashed Potatoes Recipe watery and thin. Professional chefs call this "drying out" the potatoes, and it's the difference between good and spectacular.
Another secret? Add your butter before the buttermilk. The fat coats the potato starches first, which prevents them from absorbing too much liquid. This gives you better control over the final consistency and creates an even creamier texture. Mix the butter in thoroughly until it's completely absorbed, then gradually add your warm buttermilk until you hit that perfect, fluffy consistency. These two simple tricks guarantee success every single time you make this Buttermilk Mashed Potatoes Recipe.
FAQ
Can you use buttermilk in mashed potatoes instead of milk?
Absolutely! Buttermilk works beautifully in mashed potatoes and actually creates a lighter, fluffier texture than regular milk. The slight tanginess balances the richness of butter perfectly. Use the same amount of buttermilk as you would milk in your Buttermilk Mashed Potatoes Recipe.
What does Gordon Ramsay put in his mashed potatoes?
Gordon Ramsay uses a combination of butter, warm milk or cream, and plenty of seasoning. He stresses the importance of warming your dairy before adding it and using a potato ricer for ultra-smooth results. While his version doesn't typically include buttermilk, his technique of adding butter first applies perfectly to this Buttermilk Mashed Potatoes Recipe.
Can you use buttermilk instead of sour cream in mashed potatoes?
Yes, buttermilk makes an excellent substitute for sour cream. It provides similar tanginess with a thinner consistency, so you might need slightly less liquid overall. If you love super creamy mashed potatoes, try using both buttermilk and a dollop of sour cream in your Buttermilk Mashed Potatoes Recipe for the best of both worlds.
How does buttermilk affect mashed potatoes?
Buttermilk adds a subtle tang that brightens the flavor and cuts through richness. The acidity helps create a fluffier texture by slightly breaking down starches. It also makes the potatoes taste lighter than versions made with heavy cream while still being incredibly creamy. This Buttermilk Mashed Potatoes Recipe proves that tangy doesn't mean sour; it means perfectly balanced.
Time to Get Cooking
This Buttermilk Mashed Potatoes Recipe has become my go-to side dish for everything from casual weeknight dinners to special holiday meals. The tangy, creamy flavor pairs beautifully with so many main dishes, and the fluffy texture always impresses. Once you try making mashed potatoes with buttermilk instead of regular milk, you'll never go back to the old way.
Ready to build an entire comfort food menu? Pair this Buttermilk Mashed Potatoes Recipe with our warming Carrot Cumin Soup Recipe for a cozy dinner combination, or serve it alongside the savory richness of our Miso Noodle Soup Recipe for an interesting flavor contrast. Both recipes share that same homemade quality that makes everyday meals feel special. Give this recipe a try tonight and let me know how it turns out in the comments below!
With love and butter
By Lisa Johnson💛
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Pairing
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Buttermilk Mashed Potatoes Recipe
Equipment
- 1 Large pot (6–8 quart) For boiling potatoes evenly without overflow
- 1 Colander For draining boiled potatoes completely
- 1 Potato masher Best for achieving homemade texture
- 1 Potato ricer (optional) For extra-smooth mashed potatoes
- 1 Small saucepan To warm buttermilk and melt butter
- 1 Large mixing bowl For mashing or mixing potatoes
- 1 Kitchen towel To handle hot cookware safely
Ingredients
Main Ingredients
- 3 pounds Yukon Gold potatoes Peeled and cut into 2-inch chunks
- 1 cup Buttermilk Warmed; adds tang and creaminess
- 6 tablespoons Unsalted butter Melted; use salted butter if preferred and reduce salt
- 1 teaspoon Salt Adjust to taste
- ½ teaspoon Black pepper For seasoning
Optional Add-ins
- 2 cloves Garlic, minced Adds a mild garlic flavor
- 2 tablespoons Fresh chives, chopped Adds color and freshness
- ¼ cup Sour cream For extra creaminess
- 2 tablespoons Cream cheese For richer, silkier texture
Instructions
- Peel and cut potatoes into even 2-inch chunks.
- Place potatoes in pot, cover with cold water, and add salt.
- Bring to a boil, reduce heat, and simmer 15–20 min until tender.
- Drain potatoes and let steam 2–3 min to remove excess moisture.
- Warm buttermilk and butter in a small saucepan over low heat.
- Add minced garlic to buttermilk for extra flavor (optional).
- Mash potatoes gently and add half of warm buttermilk mixture.
- Add remaining buttermilk until desired texture is reached.
- Stir in salt, pepper, and optional additions (chives, sour cream).
- Serve hot with extra butter and garnish with chives.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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