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.
Course Side Dish
Cuisine Southern
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 6
Ingredients
2 1/2poundsYukon Gold or russet potatoespeeled and cut into chunks
1/3cupmilk
5tablespoonsbutter
1/3cupbuttermilkwarmed
1teaspoonsalt
1/2teaspoonpepper
Instructions
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.
Notes
If you don't have a potato ricer, you can use a potato masher.Just gently warm the buttermilk or it will curdle when you add it to the potatoes.