Try Buttermilk Mashed Potatoes this holiday season for a tangy and herbaceous take on the classic! Yukon Gold potatoes provide a rich, buttery base that’s enhanced by buttermilk and fresh dill. Serve it with an extra dollop of butter for a creamy and ultra-comforting side dish.
Why you’ll love this recipe
- Ready in 20: With a prep and cook time of just 20 minutes, these buttermilk mashed potatoes are not only delicious but also unbelievably quick to prepare!
- Easy to customize: Make this recipe your own by incorporating different herbs, roasted garlic cloves, or sour cream instead of buttermilk — the options are endless!
- Versatile: Buttermilk mashed potatoes make the perfect complement to a variety of main dishes, from stuffed turkey breast to Dutch oven beef stew.
Best buttermilk mashed potatoes
No holiday table is complete without a bowl of mashed potatoes, and this side dish just got even better! Buttermilk mashed potatoes merge the tanginess of buttermilk with the rich, buttery softness of Yukon Gold potatoes for the ultimate comfort food.
Combined with butter and a sprinkle of fresh dill, this recipe is unbelievably creamy and velvety with herbaceous undertones. And the best part? Everything comes together in about 20 minutes and you only need one pot!
Buttermilk mashed potatoes are gourmet enough for Thanksgiving and Christmas gatherings but easy enough to whip up for a quick weeknight dinner with baked chicken breasts.
Ingredients & substitutions
- Yukon Gold potatoes: Their naturally buttery flavor and creamy texture make Yukon Golds ideal for mashing. Russet potatoes will also work if you prefer a fluffier texture.
- Kosher salt: To season the cooking water and the mashed potatoes. Be generous as potatoes need a lot of seasoning!
- Bay leaves: Infuse a subtle depth of flavor into the potatoes as they boil. You can leave them out if you don’t have any on hand, or use a few sprigs of fresh thyme.
- Butter: Adds a rich flavor and a velvety finish. Use unsalted butter for better control over the final flavor. For a lighter version, you can try using a good-quality olive oil instead.
- Buttermilk: Gives the mash the perfect tang and creamy texture. Sour cream mixed with a little milk can also work for a similar effect. Or, if buttermilk is unavailable, make your own with a cup of regular milk and a tablespoon of lemon juice or white vinegar.
- Dill: Fresh dill provides a bright, herby contrast to the hearty potatoes. Fresh chives or parsley make great substitutes.
How to make buttermilk mashed potatoes
- Prep the potatoes: Peel and cube the potatoes, then add them to a pot and cover them with water. Make sure to cut them into fairly even pieces so they cook at the same rate.
- Boil the potatoes: Toss in a generous pinch of kosher salt and add a couple of bay leaves for a subtle flavor. Bring the water to a boil, then reduce the heat and let the potatoes simmer until they’re fork-tender.
- Drain & mash: Drain the potatoes and remove the bay leaves, then mash them back in the same pot with some butter until they’re smooth and creamy.
- Final seasonings: Mix in the buttermilk followed by the freshly chopped dill. Stir the potatoes, then taste and season them with additional salt if needed. Serve your buttermilk mashed potatoes while hot with some extra butter on top!
Buttermilk mashed potatoes are an incredibly versatile side dish that can be paired with other holiday classics or weeknight mains like these:
- Proteins: Serve them alongside smoked ribeye steaks, stuffed chicken marsala, cream of mushroom chicken, or stuffed turkey breast.
- Sides: Enjoy these buttermilk mashed potatoes on Thanksgiving or Christmas with miso butter glazed carrots, green bean casserole with crispy onions, or apple cranberry sauce with port wine.
- Vegetarian mains: For a meat-free spread, pair them with a baked whole cauliflower with lemon tahini sauce or crispy oven roasted cabbage steaks.
Frequently asked questions
Absolutely! Just reheat them slowly on the stovetop, adding a bit of milk if needed.
To prevent your buttermilk mashed potatoes from becoming gluey, mash the potatoes gently and avoid overworking them. Stop mixing as soon as everything is combined.
For a smoother texture, I recommend peeling the potatoes before boiling and mashing them. However, you can leave the skins on Yukon Gold potatoes for a more rustic feel.
Storage & reheating
Keep your buttermilk mashed potatoes fresh for longer with these storage and reheating tips:
- Fridge: Store leftovers in an airtight container for up to 3-5 days.
- Freezer: For longer storage, you can place your buttermilk mashed potatoes in a freezer-safe container and freeze them for up to 1 month.
- Reheating: Reheat them on the stovetop over low heat, adding a splash of milk if needed. Or microwave them in 30 or 60-second intervals, stirring in between.
- Garlic-herb: Incorporate roasted garlic and fresh rosemary for an aromatic touch.
- Loaded mashed potatoes: Mix in bacon, cheddar, chives, and top with sour cream.
- Caramelized onion: Just like my caramelized onion mashed potatoes, you can stir through caramelized onions for a sweet, rich flavor.
- Sweet potato: Substitute the potatoes with sweet potatoes for a sweeter version.
- Low-carb: Replace the potatoes with cauliflower, like in my purple cauliflower mash.
- Start with cold water: Begin boiling your potatoes in cold water to ensure even cooking.
- Don’t overcook: Boil just until fork-tender to avoid soggy mashed potatoes.
- Dry the potatoes: After draining, return the potatoes to the Dutch oven or pot while it’s still hot to dry out excess moisture.
- Mash while hot: Mash the potatoes when they’re hot for the best texture.
- Room temperature buttermilk: Using room temperature or even slightly warm buttermilk prevents the potatoes from cooling down too quickly.
Looking for more potato recipes?
If you’re a fan of these buttermilk mashed potatoes, you’ll have to check out my other favorite potato recipes like these:
- Easy and Creamy Mashed Potatoes
- Creamy Au Gratin Potatoes
- Salt Roasted Potatoes
- Crispy Smashed Potatoes With Roasted Garlic
If you try these Buttermilk Mashed Potatoes, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Best Buttermilk Mashed Potatoes
- Place cut potatoes in a large pot and cover with cold water, just enough to cover the top.
- Season the water with 1 tablespoon of kosher salt, or more to taste. Add the bay leaves.
- Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer until the potatoes are tender when pierced easily with a fork, about 15-20 minutes.
- Drain the potatoes and remove the bay leaves, return them to the pot.
- Add 6 tablespoons of butter to the potatoes and mash with a potato masher until smooth and creamy. Then add buttermilk. Using a spoon mix until fully incorporated and fluffy.
- Taste the potatoes and adjust the salt as needed. Stir in chopped dill.
- Serve the mashed potatoes hot, garnished with additional 2 tablespoons of butter and dill. Enjoy!