Buttermilk Mashed Potatoes

I’m a huge fan of mashed potatoes. Once, in my picky-eating days, I ordered a plate of mashed potatoes for dinner at a fancy restaurant. The rest of my family enjoyed steak and lobster while I happily chowed down on my buttery, creamy potatoes. Silly—I know—but I have no regrets! Today, I’d still eat mashed potatoes seven days a week if given the opportunity, but I don’t always crave heavy dishes like cream cheese mashed potatoes or loaded mashed potatoes. Buttermilk mashed potatoes are a lighter change of pace.

The first time I made mashed potatoes with buttermilk, I was pleasantly surprised that I didn’t miss the excess butter, heavy cream, sour cream or cream cheese. Buttermilk is nearly as thick as cream and works just as well to create the fluffy consistency I look for in a good mash. And it’s just as tangy as sour cream, adding a pleasant sharpness to the potatoes. Instead of butter or cream cheese, this recipe calls for garlic. It adds a depth that makes this lightened-up mashed potato recipe taste much richer than it is.

Ingredients for Buttermilk Mashed Potatoes

• Potatoes: Starchy potatoes like russets are a fantastic choice for this recipe. They absorb the flavorful broth as they simmer and whip up to create a fluffy texture. All-purpose Yukon Gold potatoes come in a close second. Their naturally buttery flavor pairs well with the tangy buttermilk. Waxy potatoes like fingerlings or red potatoes are not a good choice here. They don’t break down like starchy potatoes and can take on a gummy or gluey texture.
• Buttermilk: Modern buttermilk is a mixture of milk and cultures that create a thick consistency and tangy flavor similar to sour cream. You could use a buttermilk substitute, but these potatoes taste best with store-bought buttermilk.
• Chicken or vegetable broth: Cooking the potatoes in broth gives them a well-rounded, seasoned taste. The potatoes are so flavorful that you won’t miss the butter or cream.
• Garlic: Simmering whole garlic cloves alongside the potatoes softens the allium’s pungent bite and enhances its natural sweetness.
• Green onions: Green onions add a mild onion flavor and bring out the garlic’s richness.
• Melted butter: You can make this recipe without any butter at all. However, finishing the potatoes with a bit of melted butter gives them a refined look and adds a punch of richness.

Directions

Step 1: Cook the potatoes

In a large saucepan, combine the potatoes, water, broth and garlic. Bring the mixture to a boil. Reduce the heat, and simmer, covered, until the potatoes are tender, 12 to 15 minutes.

Editor’s Tip: Pierce a few potatoes with a fork to check if they’re finished cooking. If the fork slides in easily, the potatoes are tender enough to mash.

Step 2: Warm the buttermilk

Meanwhile, in a small saucepan, heat the buttermilk until warm.

Editor’s Tip: Buttermilk can curdle if it’s boiled or heated too quickly. It’s not unsafe to eat—curdling here just means that the milk proteins have coagulated and separated from the whey. However, it does look off-putting. Prevent curdling by using gentle heat. Remove the saucepan from the heat well before it comes to a boil.

Step 3: Mash the potatoes

Drain the potatoes and garlic. Mash them with the warmed buttermilk.

Editor’s Tip: For the smoothest mashed potatoes, use a potato ricer or food mill to mash the potatoes. For a more rustic mash, use a handheld potato masher. Avoid using a food processor or blender, which can overmix the starches and create a gummy texture.

Step 4: Finish the mashed potatoes

Stir in the onions, salt and pepper. If desired, serve with butter and additional green onions.

Recipe Variations

• Use roasted garlic: Instead of simmering the garlic alongside the potatoes, mash the potatoes with roasted garlic to add deep, complex flavor.
• Make them richer: If you want the tangy flavor of buttermilk but don’t want to give up the richness of a classic mashed potato, add 1/4 cup of melted butter to the potatoes before mashing.
• Add flavor: In addition to the salt and pepper, add spices like onion powder, smoked paprika or ranch dressing mix. Once the potatoes are mashed, you can add flavor by topping them with chopped bacon or shredded cheese for cheesy mashed potatoes.
• Repurpose the mashed potatoes: You don’t have to serve mashed potatoes as a side dish! Use this buttermilk mashed potato recipe in your favorite alternative mashed potato recipes, like fried mashed potato balls, mashed potato doughnuts or deli roast beef sandwiches with mashed potatoes.

How to Store Buttermilk Mashed Potatoes

Allow the potatoes to cool completely. Then, store them in an airtight container in the refrigerator for up to four days. Use up the leftovers in leftover mashed potato recipes like shepherd’s pie or potato croquettes.

Can you freeze buttermilk mashed potatoes?

You can freeze buttermilk mashed potatoes for up to six months. However, they may not have a creamy texture when thawed. I find that freezer mashed potatoes need plenty of fat to protect the potatoes from becoming grainy in the freezer. Consider adding butter, heavy cream or cream cheese to this recipe if you plan on freezing it.

How do you reheat buttermilk mashed potatoes?

Reheat mashed potatoes in the microwave for one minute. Stir the potatoes, and continue to heat in 30-second increments until the potatoes are warmed through. If you’re starting with frozen mashed potatoes, thaw them in the refrigerator overnight.

Buttermilk Mashed Potatoes Tips

Can you use homemade buttermilk to make buttermilk mashed potatoes?

Buttermilk’s texture and flavor differ from homemade buttermilk substitutes, so we recommend using the real deal for this recipe. There are plenty of tasty uses for buttermilk, and it freezes well if you still end up with extras. If you want to avoid buying refrigerated buttermilk, use powdered buttermilk instead. This shelf-stable product has a similar texture to refrigerated buttermilk. In a pinch, use 1/2 tablespoon of distilled white vinegar or lemon juice plus enough milk to measure 1/2 cup. Stir, then let stand for five minutes.

How do you fix curdled buttermilk?

If your buttermilk curdles when you heat it, remove it from the heat and use an immersion blender to re-emulsify the separated milk proteins and whey. If that doesn’t resolve the issue, try mixing a pinch of cornstarch with water and whisking the mixture into the buttermilk.

What can you serve with buttermilk mashed potatoes?

Serve these buttermilk mashed potatoes anytime you crave a rich, smooth side dish. They’re a delicious addition to classic entrees like fried chicken, meat loaf, roasted turkey and pot roast. No matter the entree, feel free to give the potatoes a decadent finish by drizzling them with gravy, whether that’s a from-scratch gravy or one made with a ready gravy mix.