I don’t know that I’ve ever met a person who doesn’t like mashed potatoes. Even fussy eaters who have a hard time finding anything much they like, love mashed potatoes. Do yourself a favor and try making Buttermilk Mashed Potatoes.
Honestly, fresh mashed potatoes aren’t a whole lot more trouble than instant mashed potatoes. Sure, it takes a little bit of time to peel and cube, but just a little. Buttermilk Mashed Potatoes can easily fit into a weekday supper for a busy household.
Yukon gold potatoes are my favorite variety for potatoes. Other than baking, I haven’t found a way that Yukon gold doesn’t turn out well.
Buttermilk adds flavor but doesn’t overpower. If you’re not a fan of buttermilk, bless your sweet baby heart, but don’t be afraid to use it in this recipe.
I confess that I’m a buttermilk fanatic and use it in so many ways. Buttermilk and me go way back. Maybe not as way back as Dale Evans and her horse, Buttermilk. I wonder if Dale Evans cooked with buttermilk? I wonder if Dale Evans cooked? I wonder if Roy Rogers liked mashed potatoes? I wonder if Dale Evans ever made Buttermilk Mashed Potatoes for Roy Rogers?
Happy trails!
Y’all come see us!
Buttermilk Mashed Potatoes
yield: 4 servings
2 cups Yukon gold potatoes, peeled and diced in uniform cubes
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons butter, unsalted
1/4 cup buttermilk, plus additional
additional butter, salt and pepper
Place potatoes in a small saucepan and cover with cold tap water. Add 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper. Cover and bring to a boil. Cook for 10 to 15 minutes or until potatoes are tender.
Place colander in the sink and drain potatoes.
Return pot, without potatoes, to stove and place on low heat.
Add 1/4 cup buttermilk and 2 tablespoons butter. After butter melts, add potatoes back to the pot.
Mash to your desired texture. I like some chunks of potato to remain. Make them smoother if you’d like.
Stir. Add more buttermilk if needed to make potatoes creamy.
Taste and more salt and pepper if needed.
Buttermilk Mashed Potatoes
Ingredients
- Buttermilk Mashed Potatoes
- yield: 4 servings
- 2 cups Yukon gold potatoes peeled and diced in uniform cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons butter unsalted
- 1/4 cup buttermilk plus additional
- additional butter salt and pepper
Instructions
- Place potatoes in a small saucepan and cover with cold tap water. Add 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper. Cover and bring to a boil. Cook for 10 to 15 minutes or until potatoes are tender.
- Place colander in the sink and drain potatoes.
- Return pot, without potatoes, to stove and place on low heat.
- Add 1/4 cup buttermilk and 2 tablespoons butter. After butter melts, add potatoes back to the pot.
- Mash to your desired texture. I like some chunks of potato to remain. Make them smoother if you'd like.
- Stir. Add more buttermilk if needed to make potatoes creamy.
- Taste and more salt and pepper if needed.
Serve warm with additional butter.
Danny Taylor says
Love them…and I go a couple of steps further..I add garlic/powder/lemon pepper and some Italian seasoning….and…and….cheese!! Super Smashed Taters to die for!!!! But everyone doesn’t go for the souped up smashed taters so these are just for me!!!! But the buttermilk does add that little…kick….that makes them soooooo good!!!
Thanks for sharing!!
Jackie Garvin says
Buttermilk is just awesome. Granny and Granddaddy used to drive way out in the country to buy buttermilk from a farmer. It had flecks of butter in it. Can’t find buttermilk like that today.
Maureen | Orgasmic Chef says
Oh thank you, Ms Jackie, I’ve done nothing but sing Happy Trails for the past ten minutes. John looked at me as if I lived on a different planet. He’s younger and he never ever wore a neckerchief to watch tv. 🙂
Happy trails to you, until we meet again.
Happy trails to you, keep smilin’ until then.
Dale Evans wrote the words to the song and as a kid I could sing it all. Now I mumble through the bits I forgot. LOL
Anyone who hates mashed potatoes probably isn’t a friend of mine.
Jackie Garvin says
Who cares about the clouds if we’re together,
Just sing a song and bring the sunny weather.
Happy trails to you, till we meet again.
Ramona says
I’ve never added buttermilk, but will be trying it now. We tend to eat more rice, but we do love potatoes. You make them hard not to try 🙂
Jackie Garvin says
Ramona,
I hope you enjoy them. Will you need to wait until after your November doctor’s appointment for these, too? 🙂
cindy says
I have often wondered how buttermilk would work in mashed potatoes and now I can’t wait to try it. I’m also a buttermilk lover and always have some on hand. I especially love the Bulgarian buttermilk.
Jackie Garvin says
Cindy,
I hope you give it a try!
Eva says
You can get that real buttermilk by getting a quart of cream (18%-32%) and shaking it up or running it in a blender until the butter is out, then that is real buttermilk, if you want it more like the commercial stuff and slightly sour tasting, just add some lemon juice or vinegar like you would to make the milk sour for when you don’t have buttermilk. My mother used to make butter from soured cream because you didn’t make it every day because you didn’t have enough cream from one cow! That gives you the sour buttermilk, these days they culture it like yougurt!
Jackie Garvin says
Very interesting, Eva. Thanks for sharing!