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There is nothing quite like creamy buttermilk mashed potatoes to complete a comforting meal. The tangy buttermilk adds a depth of flavor, while buttery smoothness makes them irresistibly rich. Perfect for Thanksgiving, Christmas, or any weeknight comfort meal, these buttermilk mashed potatoes are a staple side dish that pairs with everything from roast turkey to braised short ribs.
The Chemistry of Buttermilk Mashed Potatoes
Understanding the cooking process behind mashed potatoes ensures they turn out fluffy, flavorful, and silky smooth every time:
- Why use Russet potatoes? They’re starchy and light, which creates the smoothest mashed potatoes compared to waxy varieties.
- Why warm the buttermilk? Cold buttermilk shocks the potatoes and makes them gluey. Warming it slightly keeps the mash smooth and fluffy. To warm it, I add the butter and buttermilk to the hot pot and allow it to melt before I add the hot potatoes.
- Why salt the water before boiling? Potatoes absorb salt while cooking, leading to even seasoning throughout.
Step-by-Step Instructions
- Prepare the potatoes. Fill a large pot with enough cold water to cover all the potatoes. Place on the stove over high heat and bring to a boil while you peel the potatoes.
- Peel & chop the potatoes. Peel and chop the potatoes into large cubes. Add them to the boiling water and cover with a lid.
- Boil until fork-tender. Cook the potatoes for 20 minutes, or until they are soft when pierced with a fork.
- Mash and mix. Drain the potatoes. While the potatoes are in the strainer, place 1/2 cup butter, 1 cup buttermilk, 1 1/2 tsp fine sea salt, and 1/2 tsp pepper in the hot pan. Return the potatoes to the hot pot and mash with a potato masher until combined.
- Whip for extra creaminess. For fluffier mashed potatoes, use an electric hand mixer to whip them until smooth.
- Serve warm & enjoy! Transfer to a serving dish and garnish with fresh chives or melted butter.
Recipe Troubleshooting
- Gluey or Gummy Texture and heavy– Over-mixing breaks down the starches, making them sticky. Mash gently and avoid using a food processor.
- Runny Mashed Potatoes– Adding too much buttermilk too fast prevents the potatoes from absorbing it. Add liquid gradually.
- Lack of Flavor– Always salt and boiling water for better flavor absorption. You can also add garlic, chives or extra salt for more flavor.
- Too Sour– Try using half buttermilk and half whole milk for balance.
- Cold Mashed Potatoes– If they are cold before dinner is ready, keep them warm in a slow cooker or an oven at low heat.
- Lumpy Texture– Use a potato ricer or food mill for an extra-smooth consistency.
Common Questions
- What kind of potatoes are best for creamy mashed potatoes? Russet potatoes or Yukon Golds give the best texture.
- Can I substitute regular milk for buttermilk? Yes, but you’ll lose some of the tanginess. Add a little lemon juice or white vinegar for a similar effect.
- How do I make mashed potatoes without them getting gluey? Avoid over-mixing and use a potato masher or ricer instead of a blender or hand mixer.
- Can I make buttermilk mashed potatoes ahead of time? Yes! Store them in an airtight container and reheat them with a splash of buttermilk.
Buttermilk Mashed Potatoes in All Seasons
Thanksgiving Mashed Potatoes or Southern Thanksgiving Sides– A holiday must-have. Perfect with fried chicken, turkey, or ham.
Comfort Food Recipes for Winter- Butter mashed potatoes for cold-weather meals.
Easter Dinner Sides– A classic side dish for a holiday feast.
Healthy Comfort Food with Buttermilk– Lighter than using heavy cream!
Serving Suggestions
- Perfect with gravy, pan drippings, or garlic butter.
- Serve alongside roasted Brussels sprouts or sautéed green beans.
- It pairs wonderfully with smoked turkey, pork ribs, or grilled chicken.
- Garnish with chopped chives, parsley, or thyme.
- Swirl in roasted garlic puree for an extra layer of flavor.
- Serve in a warmed bowl to keep them hot longer.
Storage Tips
Refrigerator– Store in an airtight container for up to 4 days.
Freezing– Freeze in single-serving portions for easy reheating.
Reheating– Warm in the microwave, oven, or stovetop with extra butter or buttermilk to refresh the texture.
Recommended Products
- Potato Masher– Essential for smooth mashed potatoes.
- Food Mill or Potato Ricer– For ultra-creamy texture.
- Large Dutch Oven– Ensures even cooking for potatoes.
- Electric Hand Mixer– Perfect for whipping mashed potatoes fluffy.
Tangy Buttermilk Mashed Potatoes
Mashed potatoes have always been a must-have at our holiday table, but I wanted to create a light, tangier, and fluffier version than the usual heavy cream-based recipe. The secret? Buttermilk! The lactic acid in buttermilk enhances the creaminess without being overpowering, making it a game-changer for classic mashed potatoes. This recipe has become a family favorite; once you try it, you’ll never return!
These buttermilk mashed potatoes perfectly balance creamy, tangy, and rich flavors. Whether you’re making them for Thanksgiving, Christmas, or a cozy weeknight meal, this recipe will undoubtedly impress. They’re a must-try with a fluffy texture, buttery goodness, and a subtle tang! Give them a go, and let me know how you like them in the comments below.
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Tangy Buttermilk Mashed Potatoes in 30 Minutes
Ingredients
- 6 Russet Potatoes
- 1/2 cup Unsalted Butter
- 1 cup Buttermilk
- 1 ½ tsp fine sea salt
- ½ tsp pepper
Instructions
- Place a large stock pot with enough water to cover all of the potatoes on a stove top over high heat and allow the water to come to a boil while you peel the potatoes.
- Peel and chop the potatoes into large cubes or chunks
- Place the potatoes in the boiling water and cover with a lid. Boil them for 20 minutes or until they are soft when stabbed with a fork.
- Drain the water and add the cooked potatoes back to the hot pot with 1/2 cup butter, 1 cup buttermilk, 1 ½ tsp salt and ½ tsp pepper. Mash with a potato masher until everything is combined.
- For extra soft mashed potatoes, pull out an electric hand mixer and whip the mixture until fluffy.
- Serve while warm.
Nutrition
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