Menu

Buttermilk Smashed Potatoes

1 review
Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by marla clark, Albuquerque, New Mexico

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 14, 2022

My family loves this decadent homestyle recipe of buttermilk, potatoes and butter. Serve with your favorite toppings and enjoy! —Marla Clark, Albuquerque, New Mexico

buttermilk

To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.
Test Kitchen Approved

Buttermilk Smashed Potatoes

1 review
Prep Time 15 min
Cook Time 15 min
Yield 8 servings

Ingredients

  • 4 pounds Yukon Gold potatoes, peeled and cubed (about 8 cups)
  • 1/2 cup butter, softened
  • 1-1/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 3/4 to 1 cup buttermilk
  • Optional toppings: crumbled cooked bacon, sour cream and thinly sliced green onions
Text Ingredients

Directions

  1. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes.
  2. Drain; return to pan. Mash potatoes, gradually adding butter, salt, pepper and enough buttermilk to reach desired consistency. Serve with toppings as desired.

Nutrition Facts

3/4 cup (calculated without optional toppings): 313 calories, 12g fat (7g saturated fat), 31mg cholesterol, 531mg sodium, 46g carbohydrate (4g sugars, 4g fiber), 6g protein.

Loading Popular in the Community
Loading Reviews