There’s something magical about a big bowl of creamy mashed potatoes—it’s like a warm hug on a plate. But let me tell you, the first time I swapped regular milk for buttermilk in my mashed potatoes, it was a total game-changer. I’ll never forget the Thanksgiving when my cousin took one bite and said, “Wait, what did you DO to these?” That tangy richness from the buttermilk takes classic mashed potatoes from good to “can I have thirds?” good.
My grandma always said the secret to great mashed potatoes isn’t just in the mashing—it’s in the little touches. The way the buttermilk makes them extra creamy without being heavy, how the fresh chives add just the right pop of color and flavor. These buttermilk mashed potatoes have become my go-to for everything from Sunday suppers to holiday feasts. They’re the kind of side dish that disappears fast, with everyone scraping the bowl clean.
What I love most is how simple they are to make, yet they feel special enough for your fanciest dinner party. Whether you’re serving them alongside roast turkey or just eating them straight from the pot (no judgment here), they’re pure comfort food perfection.
Why You’ll Love These Buttermilk Mashed Potatoes
Oh friend, let me count the ways these buttermilk mashed potatoes will steal your heart (and probably your stomach space). First off, that texture—so creamy it’s practically sinful, yet light enough you won’t feel weighed down. The buttermilk gives them this gorgeous tang that keeps every bite interesting, cutting through all that buttery richness.
And can we talk about how foolproof they are? Even if you’re usually all thumbs in the kitchen, this recipe will make you look like a pro. Perfect for when you need an impressive side in a hurry—I’ve whipped these up last-minute more times than I can count. They always save the day during the holidays when Aunt Susan announces she’s bringing “just one more guest.”
But honestly? My favorite thing is how they make any meal feel special. Tuesday night meatloaf? Suddenly a feast. Elegant dinner party? Done. These potatoes are the kitchen equivalent of that one friend who makes everything more fun—reliable, always welcome, and impossible to resist going back for seconds.
Ingredients for Buttermilk Mashed Potatoes
Okay, let’s gather our cast of characters—these simple ingredients come together like magic to create the creamiest, dreamiest mashed potatoes you’ll ever taste. I’m pretty picky about each one, so let me share my little secrets:
- 2 pounds potatoes – Peeled and cut into 1-2 inch chunks (I swear by Yukon Golds for their buttery texture, but Russets work great too)
- 8 tablespoons unsalted butter – Divided (yes, we’re using the good stuff—none of that margarine nonsense)
- ½ cup whole buttermilk – At room temperature (this is KEY—cold buttermilk will make your potatoes gummy)
- ½ teaspoon kosher salt – Plus more to taste (I always keep tasting as I go)
- Freshly ground black pepper – To taste (get that pepper mill ready!)
- 4 tablespoons chopped fresh chives – Divided (the green confetti that makes everything better)
That’s it! Just six simple ingredients that’ll have everyone asking for your recipe. Pro tip: If you’re making these for a holiday spread, they pair beautifully with maple-glazed Brussels sprouts—the sweet and tangy flavors are a match made in heaven.
How to Make Buttermilk Mashed Potatoes
Alright, let’s get these heavenly potatoes going! First things first – grab your biggest pot and fill it with cold water. I always start with cold because it helps the potatoes cook evenly. Toss in those peeled and chopped potatoes (about 1-2 inch chunks – no need to be precise, we’re not building a watch here). Add a good pinch of salt – this is your chance to season from the inside out.
Now, bring that pot to a boil. Don’t walk away at this point – I’ve learned the hard way that potato water boils over faster than you can say “Oops!” Once it’s bubbling away, turn it down to a gentle simmer. Set your timer for 15 minutes, but start checking at 12 – you want them tender enough that a fork slides in easily, but not so soft they’re falling apart.
Drain those beauties well – soggy potatoes make sad mashed potatoes. Return them to the warm pot (off heat) and add 6 tablespoons of that glorious butter. Mash away! I like a potato masher for control, but if you prefer them super smooth, a ricer works wonders. Now comes the magic – slowly stir in that room-temperature buttermilk. Go easy – you can always add more if needed.
Season with salt and pepper to taste (always taste as you go!), then fold in most of those fresh chives. Serve hot with the remaining butter melting on top and a sprinkle of chives for that perfect finish. These are heavenly with roast turkey or just about anything else on your table!
Tips for Perfect Buttermilk Mashed Potatoes
Here’s my hard-earned wisdom for mashed potato perfection: First, never skip letting your buttermilk come to room temp – cold buttermilk makes gluey potatoes, and nobody wants that. Second, don’t overwork the potatoes – a few lumps are better than a gluey mess. And third – this is crucial – taste as you season! Potatoes need more salt than you think.
If your potatoes seem too thick, warm a bit more buttermilk to thin them out. Too thin? Let them sit covered for 5 minutes – they’ll thicken up. And here’s my secret weapon: if you’re making these ahead, reserve some of the potato cooking water to stir in when reheating – it keeps them creamy without watering them down.
Serving Suggestions for Buttermilk Mashed Potatoes
Oh honey, these buttermilk mashed potatoes are the life of any meal’s party! For holidays, obviously they’re heavenly with roast turkey and all the fixings—pour that rich gravy over the top and watch faces light up. But don’t save them just for special occasions! Weeknight pot roast suddenly feels fancy when served alongside these creamy clouds.
One of my favorite unexpected pairings? Beef bourguignon—the tangy potatoes cut through that rich beef so perfectly. They’re also dreamy with simple roasted chicken or piled next to garlicky green beans. Honestly, I’ve been known to eat them straight from the bowl with just a spoon (and maybe a sprinkle of extra chives). Pro tip: Leftovers make killer potato pancakes—just mix with an egg and fry up crispy little bites of heaven!
Storage and Reheating Instructions
Okay, confession time – I rarely have leftovers of these buttermilk mashed potatoes because they disappear so fast! But on the off chance you do, here’s how to keep them tasting fresh: Store them in an airtight container in the fridge – they’ll keep for about 3 days. When reheating, add a splash of warm buttermilk or milk and stir gently over low heat. Microwaving works too – just cover with a damp paper towel to keep them moist. Pro tip: Never let them boil when reheating – that’s the quickest way to turn creamy dreams into gluey nightmares!
Nutritional Information
Just between us—these buttermilk mashed potatoes are comfort food, not health food, and that’s exactly why we love them! Nutrition facts vary depending on your ingredients (brands, potato sizes, etc.), so take these as estimates. Each creamy serving has about 280 calories. But let’s be real—when comfort calls, we don’t count, we savor!
Frequently Asked Questions
Can I make these without buttermilk?
Absolutely! If you’re in a pinch, mix ½ cup regular milk with 1½ teaspoons lemon juice or white vinegar and let it sit for 5 minutes. It won’t be quite the same, but it’ll give you that tangy kick. For Thanksgiving food ideas when the stores are packed, this hack has saved me more than once!
What’s the best potato for mashed potatoes?
For these buttermilk mashed potatoes, I’m team Yukon Gold all the way—they mash up creamy without getting gluey. Russets work too if you like fluffier potatoes. Avoid waxy varieties like red potatoes for this recipe—they’ll never get that perfect silky texture we’re after.
Can I make these ahead for Thanksgiving?
You bet! These are one of my favorite make-ahead Thanksgiving recipes. Prepare them completely, then store in a buttered baking dish. When ready to serve, dot with extra butter and reheat at 350°F for 20-25 minutes, stirring once. Add a splash of warm buttermilk if needed—they’ll taste just-made!
Why are my mashed potatoes gluey?
Oh honey, we’ve all been there! Usually it’s from overmixing or using cold buttermilk. Always mash by hand (no electric mixers!) and let your dairy come to room temp. And don’t skip the butter—it helps keep them light. Trust me, follow these tips and you’ll have perfect Friendsgiving food every time.
Can I freeze leftover mashed potatoes?
Technically yes, but they’ll lose some creaminess. If you must, freeze in airtight containers for up to a month. Thaw in the fridge overnight, then reheat slowly with extra butter and a splash of milk. Perfect for those fall dinner recipes when you need comfort food fast!