Buttermilk Mashed Potatoes

We love mashed potatoes, especially when harvest freshly from our raised beds.  We never manage to save enough to store, they’re so exceptional when fresh.  I like mashing them with buttermilk and butter, but cream, milk or sour cream are delicious also.  Buttermilk, of course, has fewer calories.

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Buttermilk Mashed Potatoes
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Course: Side Dish
Cuisine: American Comfort
Servings: 6
Author: Barbara
Ingredients
  • 3-1/2 Pounds yukon gold potatoes peeled if you wish, and halved
  • ½ or more cups of buttermilk to pleasing texture
  • ½ stick unsalted butter
Instructions
  1. Cook potatoes in boiling salted water until just tender.


  2. Drain and return the potatoes to the pot. Add buttermilk and butter, mash to desired texture. Season.

Recipe Notes

Leaving at least some of the peelings increases the nutritional value and gives more texture to the potatoes.  If you like your mashed potatoes completely smooth, rather than chunky, you probably want to remove the peels!