If you are wanting to make buttermilk mashed potatoes but aren’t quite sure how, we have the perfect recipe for you.
We try to use as few ingredients as possible to make our mashed potatoes.
This way they turn out creamy and full of the exact flavors that you want. Our buttermilk mashed potatoes recipe only has five ingredients in it.
We are big fans of mashed potatoes even though we don’t make them as often as we would like. These days we find it so simple to just make baked potatoes in the air fryer.
When we do have mashed potatoes though, it is generally for something special such as Thanksgiving or Christmas.
Now, if we have a slow weekend and we are grilling we may make sour cream mashed potatoes or garlic mashed potatoes then.
But one thing is for sure, if I am having a good southern meal, I love me some buttermilk mashed potatoes. It just reminds me of home.
The buttermilk adds an even more creamy depth of flavor and a hint of tang, very similar to our sour cream mashed potatoes but not quite that tangy.
Don’t have any buttermilk on hand? Here’s how to make your own buttermilk, or what you can use as a substitute for buttermilk!
• Russet potatoes
• Salt and pepper
The trick to avoiding gummy mashed potatoes is to not overmix them. If you use a mixer to blend, use it just long enough to combine the ingredients.
The main reason that they become gummy is because the action of blending too long releases starch from the cooked potatoes.
Gluey is a good term for these overmixed potatoes, too. It’s better to have a few lumps in your potatoes than to mix too long.
These Cheesy Mashed Potatoes are very forgiving and work great for the first-timer!
What kind of potatoes to use
The best potatoes to use for mashed potatoes are russet potatoes or Yukon Gold potatoes.
The second best potatoes to use for mashed potatoes are the ones that you already have at home.
Fresh potatoes are best.
Avoid using potatoes that have green skin or green coloring that appears when you cut the potato.
You can remove “eyes” and dark spots, but definitely do so before you begin making your mashed potatoes.
Adding buttermilk to your mashed potatoes provides this delicious side dish a tangy flavor.
Buttermilk mashed potatoes are a down-home Southern recipe that goes really well with fried chicken.
They also serve up nicely as a holiday side dish. Serve these at your next event and delight your guests.
Looking for something without dairy and no animal products at all? Try our Vegan Mashed Potatoes recipe.
- 2 lbs potatoes, peeled
- 1/4 c milk
- 1/2 c buttermilk
- 4 T butter
- Salt and pepper to taste
- Wash, dry and peel potatoes, then cut into quarters.
- Place potatoes into a large pot and cover with cold water. Add 1 t. of salt to water.
- Over medium heat, bring to a boil and cook until tender, around 15 minutes.
- Drain potatoes and rinse. Return to pan and allow to dry slightly.
- Run potatoes through a food mill (or ricer, or strainer). You can use a hand mixer if you would prefer but don't over mix them.
- Add milk, butter, and buttermilk gradually, folding continuously.
- Season with salt and pepper, to taste. Start with 1/2 t of salt and go from there.
- Serve immediately.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 333Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 33mgSodium: 253mgCarbohydrates: 50gFiber: 5gSugar: 5gProtein: 7g