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A bowl of buttermilk mashed potatoes
Buttermilk Mashed Potatoes
Prep Time
20 mins
Total Time
40 mins
 

Sometimes the simplest things are the best. Like these Buttermilk Mashed Potatoes with a hint of garlic. Buttery, creamy, slightly tangy and so good paired with your favorite protein. I love these mashed potatoes with Lemon Butter Tilapia, Pan Seared Lamb Chops, or Chicken Drumsticks in Creamy Sauce.

Course: Side Dish
Cuisine: American
Keyword: Buttermilk Mashed Potatoes
Servings: 6 servings
Calories: 223 kcal
Ingredients
  • 2 pounds russet potatoes, about 5 large potatoes
  • 2 garlic cloves (peeled)
  • 1 cup buttermilk at room temperature
  • 4 Tablespoons good quality salted butter Not sponsored but I used Kerrygold. Love it!
  • ½ teaspoon salt, or to taste
  • teaspoon ground white pepper or black
  • 2-3 Tablespoons more butter for topping potatoes
  • Snipped chives, fresh minced parsley, or chopped green onions for garnish (optional)
Instructions
  1. Peel potatoes. Rinse them thoroughly, Cut them into quarters or really large ones into 6.

  2. Boil potatoes. Put potatoes into a medium-size pot together with the peeled garlic cloves. Add cool water to the same level as the potatoes. Bring to a rolling boil on medium-high heat. Let them boil until the potatoes are fork-tender. About 15-20 minutes.

  3. Drain potatoes. Pass the potatoes and garlic through a colander.

  4. Mash potatoes. Place potatoes into a medium-size mixing bowl and press down using a potato masher. Whip potatoes on low speed until all broken down and fluffy. About 2 minutes.

  5. Add buttermilk. Add the buttermilk in thirds while beating to incorporate it into the potatoes.

  6. Add butter. Add the butter one tablespoon at a time, beating to incorporate.

  7. Heat potatoes. Return potatoes to pot and place on medium heat to heat up. Stir, taste first (since butter is salted) then season with salt and ground white pepper or black pepper to taste.

  8. Serve. Place the buttermilk mashed potatoes into a serving dish. Top with dots of butter and garnish with snipped chives or fresh minced parsley if desired. Serve warm.

Recipe Notes

1. I love white pepper because it is not as conspicuous as black pepper in Mashed Potatoes.

2. When making mashed potatoes, it is important to mash the potatoes as soon as you take them off the fire and drain them. This ensures that you get the potatoes as creamy as possible. When you let them cool down, they become harder to mash and they get undesirably lumpy.

3, Remove the buttermilk from the fridge ahead of time and bring to room temperature before adding to the potatoes. This ensures that the buttermilk is not too cold which makes the temperature of the potatoes change quickly.

4. Mash the potatoes first with a potato masher to break them down then whip the potatoes using an electric hand mixer to get them, fluffy.

5. When using an electric hand mixer to whip potatoes, be careful not to overbeat them as they could quickly become gluey. Once the potatoes are creamy and fluffy, stop mixing.

6. You could use a stand mixer to make the mashed potatoes., Again, be careful not to overmix as the potatoes could turn gluey.

7. It is okay for your mashed potatoes to not be ultra-smooth. You want to mash them to be as smooth and creamy as possible but a few little lumps here and there are just fine.