This easy, delicious Buttermilk Mashed Potato recipe will change mashed potatoes for you, for the rest of your life!
It all started as a happy accident at our first ever “Friendsgiving” celebration. As the kitchen was brimming with pots and pans, a hot oven, all four burners going on the stovetop and a counter full of ingredients for pies, green bean casserole, biscuits and gravy, I began to prepare the mashed potatoes and I accidentally grabbed the buttermilk carton instead of the milk. Once I realized what I had done, all I could think was, “Well, what’s done is done, let’s see how it goes.” And, that’s how my famous Buttermilk Mashed Potatoes were born. I’ve since “accidentally” substituted buttermilk for milk in numerous other recipes and the outcome is usually always a hit.
As guests arrived and the spread was put out, complete with turkey, glazed carrots, gravy, biscuits and so on, my mashed potatoes sat front and center. They pretty much ended up on every plate. As the meal progressed, there was a definite whisper that was gaining momentum about how good the mashed potatoes were. I sighed in relief, it had been a happy accident that turned out to be a complete success. Finally, my bestie blurted out, “What did you do to these mashed potatoes? They are phenomenal!” Nowadays, not only has our “Friendsgiving” become a favorite holiday tradition, but so are my “mistake” mashed potatoes.
Why you will love this recipe…
Adding just the right amount of tang to regular mashed potatoes, using buttermilk is an easy way to elevate this tried and true Thanksgiving staple. Buttermilk makes mashed potatoes creamier than regular milk, giving it a “fluffier” consistency and a little more zip. These potatoes are bursting with flavor and taste like they are filled with more fat than they really are.
A great way to prepare these mashed potatoes is using a slow cooker, which aids in keeping the potatoes warm without drying them out or burning them. In addition, this allows the potatoes to stay warm for hours, which is a real plus if you are bringing these special potatoes to a relative or friend’s house.
If you think you might want to try the buttermilk as a milk substitution in mashed potatoes but are wondering what you might do with the leftover buttermilk; don’t worry, it can be used in numerous other recipes such as Homemade Buttermilk Pancakes, Buttermilk Biscuits, or these decadent Cream-Filled Chocolate Cupcakes.
How Come I’m Just Hearing About Buttermilk Mashed Potatoes Now?
As people are getting more and more adventurous with traditional recipes, there is a lot of experimentation with old favorites, such as Thanksgiving mashed potatoes. In addition, some people are trying to recreate recipes that their great-grandparents and grandparents prepared. For some, buttermilk is a new concept whipped into mashed potatoes, for others, it’s an old favorite that may have been forgotten over the years.
Of course, the main ingredient for this recipe is potatoes. So it is very important to choose just the right ones. Many who have made this specific recipe suggest that the winning potatoes are the famed Yukon Gold variety, best known for their yellow hue, buttery taste and tender texture. Yukon Gold potatoes are universal potatoes that can be used for just about anything. They are great potatoes for mashing because they are large and easy to peel, they cook up nicely and they hold together when mashing. In addition, they don’t dry out like some “baking potatoes” tend to do.
However, russet potatoes are a close second-place choice for this recipe, preferred by those who like an earthier flavor. In the end, these will become your own buttermilk mashed potatoes so choose the potatoes you like best. After all, cooking is about personal preference!
Ingredients
- Kosher salt
- 1 1/2 pounds starchy potatoes (such as Russets or Yukon Gold)
- 1/4 cup whole milk
- 4 tablespoons unsalted butter
- 1/2 cup buttermilk
- 1/4 teaspoon freshly ground black pepper
How to Make Buttermilk Mashed Potatoes
Step 1: Bring a large pot of salted water to a rolling boil. Peel and cube the potatoes into 1 1/2-inch pieces.
Step 2: Add the potatoes to the boiling water and cook for about 10 to 15 minutes, or until they are very tender and fall apart when pierced with a fork.
Step 3: While the potatoes are cooking, gently warm the milk and butter in a small saucepan until the butter melts. Do not allow it to boil.
Step 4: Once the potatoes are cooked, drain them well and return them to the pot or place them in a large bowl suitable for mashing.
Step 5: Mash the potatoes using a potato masher or hand mixer until smooth. Gradually add the warm milk and butter mixture, continuing to mash until well incorporated.
Step 6: Stir in the buttermilk and season with salt and black pepper to taste. Continue mashing until the potatoes reach a creamy consistency.
Step 7: Serve the mashed potatoes hot. If needed, keep them warm over a pot of simmering water, or reheat gently, adding additional warm milk if they become too thick.
FAQs & Tips
How to Make Ahead and Store?
Prepare the entire recipe ahead of time and let the potatoes cool completely. Place them in an airtight container. They should last up to 4 days in the refrigerator. When reheating them, add a touch of milk, buttermilk and/or butter to loosen them up and bring them back to an ultimate taste level once again. If you are storing them in the freezer, use an airtight container. They should last up to 3 months. Thaw them overnight in the refrigerator, then reheat as mentioned above.
How to Get a Jump on This Recipe?
If you want to get a jump on the Buttermilk Mashed Potatoes, peel and cut the potatoes ahead of time and keep them in a pot of salted water in the refrigerator overnight. Then continue the recipe from Step 5 when you’re ready.
How Do I Keep My Potatoes Warm?
There are a couple of ways to keep your mashed potatoes warm throughout the time they are being served. One way is to utilize a double boiler. You can place the buttermilk mashed potatoes in the top of the double boiler and cover it. Put them on a burner on the stove and leave on simmer. Another option is to put them in a slow cooker. Keep the setting on low and they can stay that way, nice and warm, for up to 4 hours. If you notice them beginning to dry out, just add a little bit of buttermilk and butter and give them a good stir and you should be all set.
Can I Make This Recipe Vegan?
Yes! If you are a vegan and still want to try this recipe you can always trade the buttermilk, for a plant-based milk substitute and switch real butter out, for vegan butter.
Serving Suggestions
Traditionally all mashed potato recipes are served as a side, however, sometimes I enjoy them as the main event. Top them with salt and pepper, some chives and bacon bits and you have a tasty lunch delight or afternoon snack.
You may choose to spruce up these Buttermilk Mashed Potatoes with the addition of soft cream cheese or Boursin cheese; cut up some thyme, rosemary or parsley and sprinkle them in for a little extra flair. You can also incorporate roasted garlic into the mix for an infusion of taste. Some people have introduced sour cream, Parmesan, Gouda and crème fraîche to the recipe, taking it to a whole new level.
Although I have focused mostly on making these amazingly flavorful mashed potatoes for Thanksgiving, they can be served up any day with just about anything. Don’t reserve them for a once-a-year appearance. They make a great side dish to Turkey Meatloaf, Salisbury Steak, and Herb-Roasted Turkey. Sometimes I like to serve them instead of french fries with burgers. They also make a great addition to Air Fryer Filet Mignon.
Buttermilk Mashed Potatoes
Ingredients
- Kosher salt
- 1 1/2 pounds starchy potatoes such as Russets or Yukon Gold
- 1/4 cup whole milk
- 4 tablespoons unsalted butter
- 1/2 cup buttermilk
- 1/4 teaspoon freshly ground black pepper
Instructions
- Bring a large pot of salted water to a rolling boil. Peel and cube the potatoes into 1 1/2-inch pieces.
- Add the potatoes to the boiling water and cook for about 10 to 15 minutes, or until they are very tender and fall apart when pierced with a fork.
- While the potatoes are cooking, gently warm the milk and butter in a small saucepan until the butter melts. Do not allow it to boil.
- Once the potatoes are cooked, drain them well and return them to the pot or place them in a large bowl suitable for mashing.
- Mash the potatoes using a potato masher or hand mixer until smooth. Gradually add the warm milk and butter mixture, continuing to mash until well incorporated.
- Stir in the buttermilk and season with salt and black pepper to taste. Continue mashing until the potatoes reach a creamy consistency.
- Serve the mashed potatoes hot. If needed, keep them warm over a pot of simmering water, or reheat gently, adding additional warm milk if they become too thick.
Leave a Comment