Buttermilk Mashed Potatoes
Tangy mashed potatoes with enough structure to hold gravy, pan sauce, or braised meat.
- Cuisine: American
- Dietary: Vegetarian
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Yield
- 6 servings
Ingredients
Potatoes
- 3 pounds Yukon Gold potatoes, peeled and cut into chunks
- 1 tablespoon kosher salt
Finish
- 6 tablespoons unsalted butter
- 3/4 cup warm buttermilk
- 1 garlic clove, finely grated
- 1/2 teaspoon black pepper
Method
- Add the potatoes and salt to a large pot, cover with cold water, and bring to a boil.
- Reduce to a strong simmer and cook until the potatoes are fully tender and break apart with little resistance.
- Drain well, return the potatoes to the warm pot, and let residual heat steam off excess moisture for 2 minutes.
- Mash with the butter first, then add the warm buttermilk, garlic, and pepper in stages until the texture is smooth but not gluey.
- Taste and adjust the salt, then cover loosely until serving.
Notes
Yukon Gold potatoes keep the texture creamy without needing a ricer. The buttermilk gives the mash enough acidity to balance richer main dishes, which is why this recipe works especially well with pan sauces and roasted meats.