My Buttermilk Mashed Potatoes recipe is easy and delicious. These mashed potatoes are creamy, fluffy, and tangy because of the buttermilk. They are perfect for any meal, whether it’s a family dinner or a holiday feast.
I made this recipe many times, and it never disappoints. The buttermilk adds a unique flavor that makes it different from regular mashed potatoes. I know you’ll love how simple and comforting this dish is!
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Buttermilk Mashed Potatoes Recipe
Enjoy the rich, creamy, and slightly tangy taste of buttermilk mashed potatoes. Perfect for dinners or festive occasions, this simple recipe is a must-have. It's easy to make and delivers a restaurant-quality side dish every time.
Ingredients
- 2 Lb Potatoes Russet Or Yukon Gold
- 1 Cup Buttermilk
- 4 Tbsp Butter
- 1 Tsp Salt
- ½ Tsp Black Pepper
- 1 Clove Garlic Optional
Instructions
- Peel and cut the potatoes into even-sized chunks.
- Place the potatoes in a pot, cover with water, and add a pinch of salt.
- Boil the potatoes for 15-20 minutes, or until they are soft.
- Drain the water and return the potatoes to the pot.
- Mash the potatoes using a masher or ricer for a smooth texture.
- Heat the buttermilk and butter in a small pan until warm (do not boil).
- Add the warm mixture to the potatoes, stirring until creamy.
- Season with salt and black pepper. Adjust to taste.
- If using, add finely minced garlic for extra flavor.
- Serve warm and enjoy!
Video
Notes
- Use warm buttermilk to avoid cooling the mashed potatoes. Cold liquid can make them lumpy.
- Yukon Gold potatoes give a buttery flavor, but Russets are perfect for a fluffier texture.
- For extra creaminess, add a drizzle of cream or a pinch of grated cheese on top.
- This recipe is versatile. You can add herbs like parsley or chives for more flavor.
- Leftovers can be reheated in the microwave or on the stovetop with a splash of buttermilk to restore creaminess.