If you’re on the hunt for a mashed potatoes recipe that’s creamy, tangy, and downright irresistible, you’ve come to the right place! This Buttermilk Mashed Potatoes Recipe is one of my absolute favorites, and trust me, it will quickly become a staple in your kitchen. Whether you’re pairing it with a holiday roast or just craving some comfort food, these potatoes hit all the right notes—velvety softness with a subtle zing of buttermilk that keeps every bite interesting. I can’t wait to walk you through it so you can experience why my family goes crazy for this dish!

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Why You’ll Love This Recipe

Perfectly Creamy Texture: The combination of butter and buttermilk creates the silkiest mashed potatoes you’ll ever eat.
Bright, Tangy Flavor: Buttermilk adds a subtle tang that brings a new level of depth to the classic comfort food.
Super Simple to Make: No fancy steps or unusual ingredients—just straightforward, foolproof goodness.
Great for Any Occasion: Whether it’s weeknight dinner or holiday feast, these potatoes fit right in and impress every time.

A white bowl full of creamy mashed potatoes with soft swirls forming a round pattern on the top layer. A square piece of butter sits in the middle, melting and spreading golden yellow glossy streaks across the smooth white surface of the potatoes. Small, bright green chopped chives are scattered evenly on top, along with tiny black pepper bits adding tiny dark specks. The bowl is placed on a white marbled surface with a light gray striped cloth underneath. Photo taken with an iphone --ar 2:3 --v 7 - Buttermilk Mashed Potatoes, creamy mashed potatoes, tangy potato side dish, easy mashed potato recipe, comfort food side dishes

Ingredients You’ll Need

When I make this Buttermilk Mashed Potatoes Recipe, I stick to simple, quality ingredients that work beautifully together. Choosing the right potatoes and fresh buttermilk really makes all the difference in flavor and texture.

Flat lay of peeled Yukon Gold potatoes cut into chunks, creamy unsalted butter blocks, a small glass bowl of whole buttermilk, fresh bright green chopped chives scattered artistically, coarse kosher salt crystals, and a few whole chives laid out, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Buttermilk Mashed Potatoes, creamy mashed potatoes, tangy potato side dish, easy mashed potato recipe, comfort food side dishes

Potatoes: Yukon Gold or Russet are my go-tos because they mash up creamy without being gluey.
Unsalted Butter: Using unsalted butter lets you control the salt perfectly.
Whole Buttermilk: Adds tang and richness—make sure it’s at room temperature for easier mixing.
Kosher Salt: I prefer kosher because it dissolves nicely and seasons evenly.
Freshly Ground Black Pepper: Just a touch for balanced spice.
Fresh Chives: These bring a mild oniony freshness that perks up the potatoes beautifully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Buttermilk Mashed Potatoes Recipe is—you can tweak it to match your mood or what’s in your fridge. Here are some fun ways I’ve customized it over the years:

Garlic Buttermilk Mashed Potatoes: Roasting a few cloves of garlic and mixing them in adds a sweet, mellow depth that’s incredible.
Dairy-Free Twist: Swap buttermilk for a tangy coconut yogurt and use dairy-free butter—works surprisingly well!
Herb Blend: Besides chives, I sometimes add fresh thyme or parsley to freshen it up seasonally.
Chunky Style: If you like a bit of bite to your mash, leave some potato chunks for texture—it’s my family’s favorite way.

How to Make Buttermilk Mashed Potatoes Recipe

Step 1: Prep and Boil Your Potatoes

Start by peeling your potatoes and cutting them into evenly sized chunks, about 1 to 2 inches. This helps them cook evenly, which is something I learned the hard way when I first tried mashed potatoes that ended up lumpy. Place the chunks in a large pot, cover them with cold water, and season the water with a pinch of salt. Bringing the water to a boil from cold helps prevent the outsides from overcooking before the insides are tender. Once boiling, reduce to a simmer and cook for about 15-20 minutes, or until you can easily pierce the potatoes with a fork.

Step 2: Drain and Mash with Butter

Drain the potatoes well and return them to the warm pot. This step helps evaporate any extra moisture. Add 6 tablespoons of butter right away and mash while the potatoes are still warm. I love using a classic potato masher for a smooth yet light texture. Resist the urge to overwork the potatoes—over-mashing can make them gummy!

Step 3: Stir in Buttermilk and Seasonings

Now for the magic touch: pour in the buttermilk along with kosher salt and freshly ground black pepper. Stir gently to combine everything until creamy. If you want a looser texture, feel free to add a little more buttermilk a splash at a time. Taste as you go because salt levels can vary depending on your potatoes and butter.

Step 4: Mix in Fresh Chives and Finish

Finally, fold in most of the chopped chives, saving a little to sprinkle on top for color and freshness. Serve hot, and for a little extra indulgence, add the remaining butter on top so it melts beautifully over the potatoes. You’ll love the burst of richness and the pretty pop of green.

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Pro Tips for Making Buttermilk Mashed Potatoes Recipe

Choose the Right Potato: Yukon Golds give you a naturally buttery flavor; Russets mash fluffier but less creamy—try both to find your favorite.
Warm Buttermilk is Key: Cold buttermilk can cool down your mash and make it less smooth; take it out in advance to come to room temperature.
Don’t Overwork the Potatoes: To avoid gummy mashed potatoes, use a masher or ricer and stop as soon as smooth, rather than a blender or food processor.
Season Gradually: I taste after adding salt and pepper, then adjust—potatoes can be either under or over-seasoned easily, so keep tasting as you go.

How to Serve Buttermilk Mashed Potatoes Recipe

A round white bowl with two small handles holds creamy mashed potatoes swirled in soft peaks. On top, a small square of melting butter sits in the center, surrounded by a pool of bright yellow melted butter. Small chopped green chives are scattered evenly across the surface, along with a few black pepper flakes. The bowl rests on a white marbled surface next to a grey cloth napkin, and nearby are small dishes with more chives and cracked black pepper. Photo taken with an iphone --ar 2:3 --v 7 - Buttermilk Mashed Potatoes, creamy mashed potatoes, tangy potato side dish, easy mashed potato recipe, comfort food side dishes

Garnishes

I always finish with a pat of butter that melts right over the hot potatoes and a scattering of fresh chives for that beautiful fresh pop of green and mild onion flavor. Sometimes, I like to add a sprinkle of crispy fried shallots or a few crumbles of sharp cheddar if I want to switch things up.

Side Dishes

These mashed potatoes pair beautifully with everything from pan-seared pork chops, roast chicken, holiday turkey, or even a juicy steak. I also love serving them alongside roasted vegetables or a simple green salad for balance.

Creative Ways to Present

For special occasions, I’ve served these mashed potatoes piped into pretty swirls in little ramekins topped with a fresh herb sprig. It looks elegant but feels homey, and guests always ask for seconds!

Make Ahead and Storage

Storing Leftovers

I usually store leftover mashed potatoes in an airtight container in the fridge, and they keep well for 3-4 days. To keep them smooth, I give them a quick stir and add a splash of buttermilk or milk before reheating.

Freezing

I’ve frozen mashed potatoes successfully by packing them in freezer-safe containers, but do note the texture can become a bit grainy. Thaw overnight in the fridge and rewhip with butter and buttermilk to refresh creaminess.

Reheating

For reheating, I prefer warming the potatoes gently on the stovetop over low heat, adding a little butter or buttermilk as needed while stirring to keep them creamy. Microwaving works too, but watch closely to prevent drying out.

FAQs

Can I use low-fat or non-dairy buttermilk substitutes in this recipe?

Absolutely! While whole buttermilk adds the richest flavor and creaminess, you can substitute low-fat buttermilk or even a mixture of milk and lemon juice as a buttermilk substitute. For non-dairy options, look for coconut-based or almond-based cultured products for that tangy note, though the texture will adjust slightly.
Why do I need to season the boiling water when cooking potatoes?

Salting the water seasons the potatoes as they cook, which helps enhance their natural flavor. It’s an easy step that makes your mashed potatoes taste better from the inside out rather than just adding salt at the end.
What happens if I use cold buttermilk instead of room temperature?

Using cold buttermilk can cool down your mashed potatoes and make them less smooth when you mix. Bringing it to room temperature allows the potatoes to stay warm and helps the buttermilk incorporate evenly without cooling the mash.
Can I make this recipe ahead of time without losing quality?

You can definitely make the mashed potatoes ahead and reheat them, but they’re best served fresh for optimal creaminess and flavor. If making ahead, reheat gently and add a splash of buttermilk or butter to refresh them.
What’s the best tool to mash potatoes for this recipe?

I always recommend a traditional potato masher or a ricer for silky, lump-free potatoes. Avoid blenders or food processors as they can overwork the starch in the potatoes and make them gluey.

Final Thoughts

This Buttermilk Mashed Potatoes Recipe has become one of those dishes I think of whenever I want comfort food that’s a little different but totally satisfying. I used to struggle to get mashed potatoes just right, but incorporating buttermilk was a game changer—it adds that subtle zing that makes the dish feel fresh and elevated. So if you’re ready for creamy, dreamy mashed potatoes that impress with every bite, give this recipe a try. I can’t wait for you to love it as much as my family does!

Buttermilk Mashed Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 132 reviews

Author: Jasmine
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Side Dish
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Buttermilk Mashed Potatoes are a creamy, rich, and slightly tangy side dish made with tender boiled potatoes mashed together with butter, whole buttermilk, and fresh chives. This comforting and flavorful recipe pairs wonderfully with a variety of main courses such as pork chops, steak, turkey, or ham, making it a perfect addition to any family dinner or holiday feast.

Ingredients

Potatoes

2 pounds potatoes (such as Yukon Gold or Russet, peeled and cut into 1″-2″ chunks)

Dairy & Seasonings

8 tablespoons unsalted butter (divided)
½ cup whole buttermilk (at room temperature)
½ teaspoon kosher salt
Freshly ground black pepper (to taste)

Herbs

4 tablespoons chopped fresh chives (divided)

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Instructions

Prepare the Potatoes: Place the peeled and chunked potatoes in a large pot and cover with cold water. Season the water with salt to start building flavor as the potatoes cook.
Cook the Potatoes: Bring the salted water to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer the potatoes until they are tender and easily pierced with a fork, approximately 15 to 20 minutes.
Drain and Return Potatoes: Drain the cooked potatoes thoroughly and return them to the pot while still hot. This helps to evaporate excess moisture.
Mash with Butter: Add 6 tablespoons of the unsalted butter to the potatoes. Using a potato masher, mash the potatoes until they become smooth and creamy.
Add Buttermilk and Seasonings: Pour in the whole buttermilk, then season with salt and freshly ground black pepper. Stir thoroughly to combine all ingredients into a creamy, uniform mixture. Add a little more buttermilk if a softer consistency is desired.
Taste and Adjust: Taste the mashed potatoes and adjust seasoning with salt and pepper as needed.
Incorporate Chives: Stir in 3 tablespoons of the chopped fresh chives for a gentle onion-like flavor and fresh color.
Garnish and Serve: Serve the mashed potatoes hot, garnished with the remaining 2 tablespoons of butter melting on top and sprinkled with the remaining 1 tablespoon of chopped chives for an appealing presentation and extra burst of flavor.

Notes

These Buttermilk Mashed Potatoes have a perfect balance of creaminess and subtle tanginess from the buttermilk.
They make an excellent side dish for a variety of proteins including pork chops, steak, holiday turkey, or ham.
For extra smooth potatoes, consider using a potato ricer instead of a masher.
Ensure the buttermilk is at room temperature to avoid cooling down the potatoes too much when stirred in.
Leftover mashed potatoes can be refrigerated and gently reheated with a splash of milk or cream to restore creaminess.