Blissfully Delicious

Buttermilk Mashed Potatoes

I’m sure everyone has their own version of their fave mashed potatoes. For years, I really just added butter and sour-cream in it. My dad is also really picky about his mashed potatoes. My mom and I would add sour cream to it, and then we’d tell him that it is only seasoned with butter. Oops, good thing that he doesn’t read my blog! :) When Red and I first started dating, he introduced me to his fave thing to add to his mashed potatoes: goat-cheese! I began then to open my mind about other things to add to it to make it even more delicious. About two years ago, I began baking with buttermilk – and then I started noticing recipes of mashed potatoes with buttermilk. It add creaminess and tang to it like sour cream would, but I actually prefer it. It is light, fluffy, and I appreciated the extra zing from the buttermilk that I don’t get from sour cream. If you have never tried adding buttermilk in your mashed potatoes, I highly recommend it. It may be the next superstar on your holiday table this year.

1 1/2 pounds boiling potatoes
1/4 cup low-fat milk
4 tablespoons (1/2 stick) unsalted butter
1/2 cup buttermilk
1/4 teaspoon freshly ground black pepper
Kosher salt

In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk/blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth (or, alternatively, you can just mash them with hand masher, which I did). As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.

Yield: 2-3 servings

Adapted from Ina Garten via Food Network


11 Responses to “Buttermilk Mashed Potatoes”

  1. #
    Geni — November 15, 2011 at 1:34 pm

    I haven’t tried buttermilk but must now. I’ve always done the butter and sour cream thing and a little milk but I think Buttermilk does sound like the perfect choice! :)

  2. #
    Juliana — November 15, 2011 at 6:48 pm

    Your mashed potato looks delicious with buttermilk…
    Hope you are having a wonderful week Yudith :-)

  3. #
    Suzanne — November 15, 2011 at 7:35 pm

    Just in time for Thanksgiving…this sounds great, I can taste it with some turkey gravy :)

  4. #
    Courtney — November 16, 2011 at 2:56 pm

    What a great idea! I’ve never heard of using buttermilk before. It has to be good!

  5. #
    Nami | Just One Cookbook — November 17, 2011 at 1:23 am

    I totally believe you. I went to a restaurant in Monterey passed weekend and I had a fish with buttermilk mashed potatoes. That was HEAVENLY. I sure use buttermilk when I make mashed potatoes at home. I basically couldn’t stop eating… it was THAT good!

  6. #
    foodfashionandflow — November 17, 2011 at 3:27 pm

    I have never tried making mashed potatoes with buttermilk, but yours look and sound delicious. Thanks for a great idea! I am going to try incorporating this into my existing recipe.


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