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Buttermilk Mashed Potatoes

Buttermilk mashed potatoes are simmered until fork-tender, then mashed with warm butter and buttermilk for a smooth, creamy texture. A final measure of salt and black pepper balances the tangy richness.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch pieces
  • 1 tbsp kosher salt divided; for boiling
  • 0.5 tsp kosher salt remaining; divided
  • 8 cup cold water or enough to cover the potatoes by 1 inch
  • 6 tbsp unsalted butter cut into pieces
  • 0.75 cup buttermilk
  • 0.25 tsp black pepper

Equipment

  • 1 6-quart pot
  • 1 small saucepan

Method
 

  1. Put the potatoes, 1 tablespoon salt, and water in a 6-quart pot over high heat.
  2. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, until the potatoes are fork-tender.
  3. Drain the potatoes well, return them to the pot, and cook over low heat for 1 to 2 minutes, shaking the pot occasionally, until excess moisture evaporates.
  4. Warm the butter and buttermilk in a small saucepan over low heat for 2 to 3 minutes, stirring until the butter melts; do not let the mixture boil.
  5. Mash the potatoes with a potato masher, gradually adding the warm buttermilk mixture until smooth and creamy.
  6. Stir in the remaining 1/2 teaspoon salt and the pepper, then serve warm.

Notes

For the creamiest texture, warm the buttermilk mixture before adding it. Refrigerate leftovers for up to 4 days; freezing is not recommended. For a dairy-free version, use dairy-free butter and unsweetened plant milk in place of the butter and buttermilk.