Buttermilk Mashed Potatoes
This simple buttermilk mashed potatoes recipe makes creamy, tangy mashed potatoes in less than 30 minutes.
Servings: 6 servings
Equipment
Ingredients
- 3 pounds Yukon Gold potatoes peeled and cubed into 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
- 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. Stir in the sour cream and buttermilk and mash until completely smooth. You can adjust the amount of buttermilk depending on the texture you want. I recommend starting with 1/2 cup of buttermilk and adding 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.
Nutrition
Serving: 8ounces | Calories: 298kcal | Carbohydrates: 42g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 1021mg | Potassium: 1023mg | Fiber: 5g | Sugar: 4g | Vitamin A: 407IU | Vitamin C: 45mg | Calcium: 84mg | Iron: 2mg
