Creamy Buttermilk Mashed Potatoes (With the Perfect Tang!)

Be the first to rate this! 🤩

Creamy Buttermilk Mashed Potatoes (With the Perfect Tang!)

Fluffy, buttery, and perfectly tangy—these Buttermilk Mashed Potatoes are comfort food at its finest. The buttermilk adds a subtle tang that keeps the potatoes tasting fresh and light, never heavy. We rice the potatoes for an ultra-silky texture, then fold in melted butter and room temperature buttermilk for the creamiest results. Simple enough for a weeknight dinner, but also fitting for special occasions like Thanksgiving or date night (move over steakhouse!) Serve alongside pot roast, smothered turkey wings, Swedish meatballs, or your favorite steak! Your new favorite way to use up buttermilk. 😉

Prep Time10

Cook Time30

Total Time40

Course: Side Dish, Sides

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 312kcal

Author: Briana

Equipment

Potato ricer optional, but recommended for the smoothest mash!

Ingredients

1 - 1½ cups buttermilk as needed, and room temperature
3 pounds potatoes russets or Yukon gold, peeled (if russets) and quartered
3 tablespoons salt for boiling the potatoes or 1 tablespoon per pound
1 teaspoon kosher salt to taste
¾ cup unsalted butter 1½ sticks
¼ - ½ teaspoon freshly cracked black pepper to taste
herbs, black pepper & more butter for garnish (optional)

Instructions

Set out the buttermilk. Remove buttermilk from the refrigerator so it can come to room temperature.
1 - 1½ cups buttermilk
Cook the potatoes. Place quartered potatoes in a large pot and cover with cold water by about an inch. Add about 1 tablespoon of kosher salt per pound of potatoes. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, until fork-tender.
3 pounds potatoes, 3 tablespoons salt for boiling the potatoes
Melt the butter. While the potatoes cook, melt butter in a small saucepan over low heat or in the microwave. Keep warm.
¾ cup unsalted butter
Drain and dry. Drain the potatoes well and return to the hot pot. Let them sit for 1-2 minutes to allow excess moisture to evaporate.
Rice or mash the potatoes. Pass the hot potatoes through a potato ricer, or mash by hand into a large bowl or back into the pot.
Add butter and buttermilk. Pour the hot melted butter over the riced potatoes and stir gently to combine. Add the room temperature buttermilk, starting with about 1 cup and adding more as needed to reach your desired consistency.
Season and serve. Taste and season generously with salt and pepper. Transfer to a serving bowl, top with a pat of butter, and garnish with fresh chives or parsley if desired. Serve immediately.
1 teaspoon kosher salt, ¼ - ½ teaspoon freshly cracked black pepper, herbs, black pepper & more butter

Notes

Salt. This recipe uses Diamond Crystal kosher salt. If using Morton's kosher salt or table salt, reduce the amount by half.
Hot butter, room temp buttermilk. The butter should be hot and melted so it incorporates smoothly and keeps everything warm. The buttermilk just needs to be room temperature—not ice-cold—so it doesn't cool the potatoes down and make your mash dense instead of fluffy.
No potato ricer? A potato masher works too—you'll have a slightly more rustic texture. Avoid using a hand mixer or food processor, which can make the potatoes gluey.
Buttermilk substitute. Add 1 tablespoon of lemon juice or white vinegar to 1 cup of whole milk. Let sit for 5-10 minutes until slightly curdled.

Storage

Refrigerator: Store leftover mashed potatoes in an airtight container for up to 3-4 days.
Reheating: Reheat on the stovetop over low heat, stirring frequently and adding a splash of buttermilk or milk to loosen. You can also reheat in the microwave, stirring halfway through.
Freezing: Mashed potatoes can be frozen for up to 2 months, though the texture may change slightly. Reheat on the stovetop with extra butter and buttermilk to refresh.

Nutrition