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This buttermilk mashed potatoes recipe is creamy, tangy, and easy to make! Yukon gold potatoes are mashed with butter, buttermilk, and sour cream for a totally irresistible side dish.
I like to serve these homemade mashed potatoes with my turkey gravy for the holidays and roast chicken for all the days!
Thanksgiving and Christmas are right around the corner, which if you ask me, is the perfect excuse to break out a stellar mashed potatoes recipe.
This buttermilk mashed potatoes recipe is simple to make and makes a big batch of creamy potatoes you can serve alongside Thanksgiving turkey or honey-glazed ham for the holidays. It’s also fantastic with year-round favorites like Coulotte or Tomahawk steak!
Why You’ll Love Buttermilk Mashed Potatoes
- Easy. You’ll need less than 30 minutes and a few simple ingredients to make this mashed potatoes recipe. Just cook the potatoes and mash everything together.
- Flavorful. These mashed potatoes are fluffy, creamy and tangy all in one.
- Flexible. Serve them for holiday dinners, at summer cookouts, or as a simple side on busy weeknights. This recipe is so easy, fast, and delicious that it can really be served any time.
Looking for more ways to make mashed potatoes? Check out my garlic mashed potatoes or these mashed sweet potatoes. I have crockpot mashed potatoes, too!
Recipe Ingredients
Here’s a quick look at the handful of ingredients you’ll need to make buttermilk mashed potatoes. Be sure to scroll down to the recipe card for specific amounts and recipe instructions.
- Potatoes – I usually make this recipe with Yukon Gold potatoes. Note that the amount needed is by weight and that you are weighing the peeled and chopped potato pieces, not the whole potatoes. See below for more information about what kinds of potatoes you can use, how to prep them, and how to boil them for mashed potatoes. ☺️
- Kosher Salt & Ground Black Pepper – Simple seasoning to flavor the taters.
- Unsalted Butter – I recommend using unsalted butter so that you can add salt as-needed and avoid over-salting your food.
- Sour Cream – This adds a great tang to the finished potatoes.
- Buttermilk – Make sure you shake the buttermilk well before adding it to the potatoes. There is a range of how much buttermilk you can use. For creamier mashed potatoes, use more buttermilk. For thicker mashed potatoes, use less.
I like to use Yukon Gold potatoes for mashed potatoes. They have a tender, buttery texture that makes them super easy to mash. I also appreciate how thin and tender their skins are, which means that you have the option of leaving the skins on if you want to add some texture to your mashed potatoes.
Absolutely. When I used russet potatoes the resulting mashed potatoes were fluffier and not as creamy, but they were still delicious.
How Do You Boil Potatoes For Mashed Potatoes?
Before you make mashed potatoes you have to cook the potatoes. Here’s how to do it, and it’s super easy!
- Cut the potatoes into similarly sized pieces. With Yukon Golds, you can leave the skin on if you prefer. I sometimes do that if I’m in a hurry. For the photos you see here, I peeled the potatoes, and then I cut them into cubes that were all roughly the same size.
- Start with cold water. Unlike pasta, when you are getting ready to cook potatoes in boiling water you want to start with cold water. This small adjustment to your cooking method helps the potatoes cook evenly.
- Salt the water. I like to add salt to the water I’m using to cook the potatoes. I do the same for pasta. This helps infuse the potatoes with flavor and makes it easier to adjust the amount of salt added later in the recipe.
- Test for doneness. Your potatoes are done cooking when a fork can easily pierce the potato. The simplest way to gauge this is to remove a piece of potato from the boiling water with a slotted spoon, then place it on a small plate. Test it with the tines of a fork:
- Fork goes in easily? The potatoes are done.
- Meets resistance? The potatoes need more cooking time.
- Potatoes fall apart? They are probably overcooked. The usually happens if the potato pieces were cut too small and as a result cooked faster than expected. (Floury/starchy potatoes like Russets always fall apart when boiled btw, so that is not a sign of being over cooked for that variety of potato.)
How to Make Buttermilk Mashed Potatoes
- Cook the potatoes. Peel and chop the potatoes, then cook them in boiling water.
- Mash with butter. Drain the potatoes, then add the butter and mash until the potatoes are chunky, but not fully smooth.
- Add the sour cream and buttermilk. Mash until completely smooth. You can adjust the amount of buttermilk depending on the texture you are going for. I recommend starting with 1/2 cup of buttermilk, then adding in small amounts until the potatoes reach your desired consistency. I usually end up using 3/4 cup of buttermilk in total.
- Adjust seasonings and serve. Add remaining 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Taste and adjust seasonings as needed.
How to Use Leftover Mashed Potatoes
If you have leftover buttermilk mashed potatoes don’t let them go to waste. There are many delicious ways to use them up! Here are some of my favorite ideas:
- Sandwiches. During the holidays, layer them between thick slices of bread with turkey, cranberry sauce, extra stuffing and melty cheese. Meatloaf sandwiches are also wonderful with mashed potatoes.
- Pierogi. Make homemade pierogi. It’s easier thank you think and you’ll never eat store bought again. Just add some extra potatoes along with the rest of the filling.
- Colcannon. Saute up some kale or baby spinach with garlic, then stir it into your mashed potatoes to make colcannon. This is a traditional Irish dish made of mashed potatoes and a green veggie.
- Mashed potato pancakes. This is probably my favorite way to use up extras. Mashed potato pancakes are golden and crisp on the outside, and fluffy on the inside. Super tasty!
Storing & Reheating
- Store in the fridge: Transfer cooled mashed potatoes to an airtight container and refrigerate for up to 3 days.
- To reheat: Add a splash of milk or buttermilk to restore creaminess, then warm gently in a saucepan over low heat, stirring occasionally, or in the microwave in 30-second intervals, stirring in between. Avoid overheating, as it can cause the potatoes to become dry or gummy.
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Buttermilk Mashed Potatoes
Ingredients
- 3 pounds peeled and cubed Yukon Gold potatoes, 2-inch pieces*
- 2½ teaspoons kosher salt, divided use, plus more to taste
- 4 tablespoons unsalted butter, cut into small pieces
- ½ cup sour cream
- ¾ to 1 cup buttermilk
- ¼ teaspoon freshly ground black pepper, plus more to taste
Instructions
- Weigh the chopped potatoes. After you have peeled and chopped your potatoes, weigh the pieces. You want 3 pounds total.
- Cook the potatoes. Fill a large pot with water and add 2 teaspoons of kosher salt. Add the potatoes to the cold water and bring to a boil over high heat. Reduce the heat and simmer for about 15 minutes or until a fork easily pierces through the potatoes. (Test them at the 12 minute mark and then adjust accordingly.) Drain the potatoes and transfer them to a large mixing bowl.
- Mash with butter. Add the butter to the potatoes and mash with a potato masher until the potatoes are chunky, but not fully smooth.
- Add the sour cream and buttermilk. Mash until completely smooth. You can adjust the amount of buttermilk depending on the texture you are going for. I recommend starting with 1/2 cup of buttermilk, then adding in small amounts until the potatoes reach your desired consistency. I usually end up using 3/4 cup of buttermilk in total.
- Adjust seasonings and serve. Add remaining 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Taste and adjust seasonings as needed. Serve with your favorite mains.
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
