Go Back
–+ servings
A glass bowl overflowing with creamy buttermilk mashed potatoes, sporting a wooden spoon on the side. These spuds are super smooth, pepper specks adding to their tasty vibe. It all sits cozily on a textured green cloth.

Tangy Buttermilk Mashed Potatoes in 30 Minutes

Author: Madison Reid
Total Time: 35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 8
Whip up these creamy buttermilk mashed potatoes! Fluffy, tangy, and smooth, they’re the perfect comfort food side dish for weeknights or holidays.

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

Calories: 247kcal Carbohydrates: 30g Protein: 5g Fat: 13g Saturated Fat: 8g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0.5g Cholesterol: 34mg Sodium: 477mg Potassium: 712mg Fiber: 2g Sugar: 2g Vitamin A: 406IU Vitamin C: 9mg Calcium: 59mg Iron: 1mg
Course: Side Dish