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
Scale
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)
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.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 395 kcal
- Sugar: 5 g
- Sodium: 229 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 51 mg
