Buttermilk Mashed Potatoes

Buttermilk Mashed Potatoes are so creamy with just a little tang from the buttermilk. They will be a hit at Thanksgiving or for whatever meal you serve them.

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Please enable JavaScript in your browser to complete this form.Name *Email *

There are so many ways to make mashed potatoes. Everyone has their favorite way. I personally love these Mayonnaise Mashed Potatoes. They are amazingly creamy.

Tips For Making Buttermilk Mashed Potatoes

• I prefer to use Yukon Gold potatoes for mashed potatoes, but Russet potatoes work fine. I find the Yukon Gold to be just a little creamier.
• To get mashed potatoes with the perfect texture, use a potato ricer. If you don’t have one, you can use a potato masher or even an electric mixer. Just be sure not to overbeat them with an electric mixer or they will get gluey.
• You can use either full fat or low fat buttermilk.
• Don’t heat the buttermilk or it will curdle. Heat the milk and butter in a saucepan, but just barely warm the buttermilk in the microwave or add it in at room temperature.

How To Serve

These potatoes make a great side dish for Thanksgiving turkey. They also go great with Cubed Steak with Onion Gravy or Chicken Fried Steak.

Storage

Leftovers will keep for 4 days in an airtight container in the refrigerator.

Pin this now to find it later

The buttermilk really makes these potatoes a winner.

Need more ideas for using up your jar of buttermilk? Try these delicious recipes.

• Sweet Potato Buttermilk Pie
• Buttermilk Coleslaw
• Chocolate Buttermilk Cake
• Old-Fashioned Buttermilk Pie
• Homemade Buttermilk Bread
• Buttermilk Pancakes
• Buttermilk Hot Sauce Brined Chicken
• Whole Wheat Buttermilk Bread

Disclosure: This post contains affiliate links.