Tulo

Buttermilk Mashed Potatoes Recipe

A white serving bowl of fluffy buttermilk mashed potatoes topped with a pat of melting butter and chopped chives, next to a linen napkin.
Photo by Paula on Pexels

Starting the potatoes in cold water and cooking them low keeps the starch granules from bursting too fast, so they stay fluffy instead of gluey. Buttermilk's acidity cuts through the butter's richness and keeps the mash from tasting flat, which matters when it's sharing a plate with sweet and savory Thanksgiving dishes.

Prep
15 min
Cook
35 min
Total
50 min
Servings
8

Ingredients

Servings8
  • 3 lb russet potatoes, peeled and cut into 1.5-inch chunks
  • 1 cup whole buttermilk, warmed
  • 8 tbsp unsalted butter, softened
  • 2 cloves garlic, minced
  • 2 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 2 tbsp fresh chives, chopped

Nutrition per serving

Calories
157
Protein
2g
Carbs
12g
Fat
12g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Place the potato chunks in a large pot and cover with at least 2 inches of cold water. Add a generous pinch of salt.
  2. 2Bring to a boil over high heat, then reduce to a steady simmer and cook for 15-18 minutes, until a knife slides into the potatoes with no resistance.
  3. 3Drain the potatoes well and return them to the hot, empty pot. Let them sit off heat for 1-2 minutes so excess moisture steams off.
  4. 4Add the softened butter and minced garlic to the hot potatoes and mash with a potato masher until mostly smooth.
  5. 5Pour in the warmed buttermilk in two additions, stirring gently after each just until incorporated.
  6. 6Season with the salt and black pepper, tasting and adjusting as needed.
  7. 7Transfer to a serving bowl and top with the chopped chives before serving.

Tips & variations

  • For make-ahead Thanksgiving prep, mash the potatoes up to 2 days ahead, spread in a buttered baking dish, cover, and refrigerate. Reheat covered at 350°F (175°C) for 25-30 minutes, stirring in a splash of extra buttermilk halfway through.
  • Roast the garlic instead of using it raw for a mellower, sweeter background flavor: wrap a whole head in foil with a drizzle of oil and roast at 400°F (200°C) for 40 minutes, then squeeze out the cloves.
  • No buttermilk on hand? Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of regular milk and let it sit for 5 minutes before using.
  • A ricer or food mill gives a smoother, lump-free texture than a hand masher if the potatoes are meant to look silkier for a holiday table.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave, stirring in a splash of buttermilk or milk to loosen the texture, since the potatoes firm up considerably once chilled. Freezing is not recommended, as the buttermilk can separate and turn the mash grainy after thawing.

Tips from the Tulo kitchen

  • Cutting the potato chunks to a uniform size is what actually keeps cook time even; mismatched pieces mean some turn mushy while others are still firm.
  • Salting the boiling water, not just the finished mash, seasons the potatoes from the inside out instead of leaving all the salt sitting on the surface.

FAQ

Can buttermilk mashed potatoes be made ahead for Thanksgiving?

Yes. Make them up to 2 days ahead, refrigerate in a covered dish, and reheat covered at 350°F (175°C) for 25-30 minutes, stirring in a little extra buttermilk to restore the creamy texture.

Why use buttermilk instead of regular milk or cream?

Buttermilk's tang balances the richness of the butter and keeps the mash from tasting one-note next to sweeter Thanksgiving dishes like candied yams or cranberry sauce.

What's the best potato for mashing?

Russets work best because their high starch and low moisture content break down into a fluffy texture; waxy potatoes like red or fingerling hold their shape and turn gummy when mashed.

How do I keep mashed potatoes warm for a Thanksgiving dinner?

Transfer them to a slow cooker set to warm, or set the covered pot in a larger pan of barely simmering water, stirring occasionally so the bottom doesn't scorch.

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