BUTTERMILK MASHED POTATOES – Mashed potatoes that are rich, creamy and a tad bit tangy. This simple-to-make side dish is completely irresistible and tastes like something you might order at your favorite restaurant.
One of my favorite side dishes is mashed potatoes. Growing up my mom would make roast beef nearly every Sunday after church. With 6 kids in the family, my mom divided up the tasks to put together a full meal. It was generally my responsibility to mash the potatoes.
I loved to make the mashed potatoes buttery and creamy, and then I would eat them without any gravy. Eating mashed potatoes now brings me back to those days enjoying Sunday dinner with my family.
Buttermilk Mashed Potatoes may just be my new favorite way to prepare mashed potatoes. The buttermilk gives the potatoes a rich and tangy flavor.
When making this recipe I make sure to mash the potatoes completely before adding the milk and melted butter mixture. Once that is added, it’s harder to mash down any chunks I might find.
Here’s what you need to make Buttermilk Mashed Potatoes…
- Salt
- Potatoes
- Whole milk
- Unsalted butter
- Buttermilk
- Freshly ground black pepper
Buttermilk Mashed Potatoes
BUTTERMILK MASHED POTATOES - Mashed potatoes that are rich, creamy and a tad bit tangy. This simple-to-make side dish is completely irresistible and tastes like something you might order at your favorite restaurant.
Ingredients
- Salt
- 3 pounds potatoes
- 1/2 cup whole milk
- 8 tablespoons unsalted butter
- 3/4 to 1 cup buttermilk, shake well before measuring
- 1/2 teaspoon freshly ground black pepper
Instructions
- Measure and add 4 quarts of water to a large pot, add 2 tablespoons of salt. Bring to a boil.
- Peel and cube potatoes, about 1 to 1 1/2 inch cubes.
- Carefully add the potatoes to the boiling water, bring the water back to a boil.
- Lower the heat to a simmer, boil uncovered for 10 to 15 miuntes. The potatoes are done when they fall apart easily when pressed with the back of a spoon.
- While the potatoes are boiling, heat the whole milk and butter in a small saucepan on low heat. Set aside.
- Once the potatoes are done, drain them in a colander.
- Transfer the cooked potatoes to a stand mixer. Whisk on medium until the potatoes are fully mashed.
- Add the butter mixture, stir to combine.
- Add in the buttermilk, starting with 1/2 cup and adding enough to make the potatoes creamy.
- Add 2 teaspoons of salt and the pepper. Stir to combine. Add more salt and pepper to taste as needed.
- Serve hot with a sprinkle of fresh ground pepper on top.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 372Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 44mgSodium: 189mgCarbohydrates: 51gFiber: 5gSugar: 5gProtein: 8g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe source: adapted from Barefoot Contessa at Home
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