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Buttermilk Mashed Potatoes
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5 from 1 vote

Buttermilk Mashed Potatoes

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 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6


  • 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.


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.