Buttermilk Mashed Potatoes are so creamy with just a little tang from the buttermilk. They will be a hit at Thanksgiving or for whatever meal you serve them.
Buttermilk Mashed Potatoes have a little less fat than the typical mashed potatoes that I make which are laden with butter and cream. The buttermilk adds all the flavor you need.
There are so many ways to make mashed potatoes. Everyone has their favorite way. I personally love these Mayonnaise Mashed Potatoes. They are amazingly creamy.
Tips for making Buttermilk Mashed Potatoes
- I prefer to use Yukon Gold potatoes for mashed potatoes, but Russet potatoes work fine. I find the Yukon Gold to be just a little creamier.
- To get mashed potatoes with the perfect texture, use a potato ricer. If you don’t have one, you can use a potato masher or even an electric mixer. Just be sure not to overbeat them with an electric mixer or they will get gluey.
- You can use either full fat or low fat buttermilk.
- Don’t heat the buttermilk or it will curdle. Heat the milk and butter in a saucepan, but just barely warm the buttermilk in the microwave or add it in at room temperature.
The buttermilk really makes these potatoes a winner.
Need more ideas for using up your jar of buttermilk? Try these delicious recipes.
- Sweet Potato Buttermilk Pie
- Buttermilk Coleslaw
- Chocolate Buttermilk Cake
- Old-Fashioned Buttermilk Pie
- Homemade Buttermilk Bread
- 2 1/2 pounds Yukon Gold or russet potatoes peeled and cut into chunks
- 1/3 cup milk
- 5 tablespoons butter
- 1/3 cup buttermilk warmed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Place potatoes in a pot and cover with water. Add a teaspoon of salt. Bring to a boil and boil 15 to 20 minutes or until soft. Drain well.
- Place butter and milk in a small saucepan and heat over low heat until warm.
- Press potatoes through a potato ricer into a large bowl.
- Add butter/milk mixture and stir.
- Add buttermilk, salt, and pepper and stir to mix well.
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