Buttermilk Mashed Potatoes

Mashed potatoes, there’s a lot of talk about them. It’s ironic that something that seems so simple can become extensively intricate. Some use starchy russets, and other waxy Yukon golds. Some scoff at the use of cream and or milk and swear to only use butter. Mashed potato recipes are kind of like the taco bell menu. They all have most of the same stuff but then again each one is a little different in delivery. Personally I love all mashed potatoes. The buttery smooth French style to the chunky mash with skin still mixed in. today I’ll be sharing my buttermilk mashed potato recipe. These buttermilk mashed potatoes are how I typically prepare mashed potatoes. It’s a pretty simple recipe and is pretty quick and easy to make. 

Recipe 

Ingredients 

Yukon gold potatoes – 2Lb (892g)

Butter – 1 ½ cup (339g)

Buttermilk – ½ cup (108g)

Salt – to taste 

process 

• Quarter the potatoes into even chunks and place in a pot of boiling salted water
• Boil for roughly 15 min. They’re done when a knife goes through the potato easily.  When done, drain the potatoes into a colander in the sink and let sit for a minute until most of the water evaporates and the potatoes start to look dry 
• Place the potatoes into a mixer and mix on low until until broken up 
• Place cold cubed butter into the the potatoes while mixing on low
• Let the butter emulsify into the potatoes then pour in the buttermilk 
• Ounce the butter milk is incorporated add salt to taste 

Notes

• When mixing the potatoes avoid high mixing speeds. High speeds will further breakdown the potato releasing more starch. This recipe uses Yukon golds which are waxy but they still contain some starch. 
• If you don’t have a mixer you can definitely use a potato masher or anything that can mash them: fork, slotted spoon, sturdy whisk, slotted spatula, really anything you can get your hands on. The potatoes will just be more chunky than smooth and that’s alright. 

---

These potatoes are really easy and taste phenomenal. The idea to use buttermilk actually came to me a long time ago when I didn’t have any cream or milk in the fridge and I already started the potatoes. It makes sense though. Since buttermilk is acidic it also works as a flavor enhancer like salt. You’ll notice you don’t have to put a load of salt in but still get a nice potato flavor in the mash. Some mashed taters end up tasting flat, and bland so we end up using them as a side vessel for gravy and other flavor boosters. These can stand up on their own as a main dish. They’re smooth but still have little potato surprises of texture. It’s like the middle ground between the ultra smooth French style mash and the chunky fluffy country style. 

Even though I said these potatoes are awesome on their own that doesn’t mean they have to be eaten plain every single time. There’s always room for creativity in our cooking and eating. Chop a few chives and shallots and sprinkle those on top for a fresh bite. I usually love pepper but for some reason I haven’t been inclined to grind any on top of these, but what I will do is drizzle some chili oil on these. I currently have some in the fridge from the local taco truck.  load these up with some canned gravy if you want. I’m not here to judge how you eat your potatoes, but just remember that these are fire without putting a lot of work in. 

I’m sure you’ll give these a try next time you make some mashed potatoes. They are super easy and quick and taste amazing. It’s cold and grey outside so a comforting mash next to a warm fire is perfect. If you don’t have a fireplace, potatoes while wrapped in a blanket is also perfect. A nice roast would make it even better; anyways, thanks for stopping by the blog. Remember to have fun in the kitchen and while eating the fruits of your labor. 

Print Recipe