Is there anything more comforting than a big bowl of mashed potatoes? They’re the ultimate hug on a plate—creamy, buttery, and just the thing to make any meal feel special. But here’s the twist: my favorite version isn’t made with regular milk. Nope, it’s all about buttermilk mashed potatoes—rich, velvety, and with just the right tang to keep things interesting.

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I first fell in love with this recipe at my grandma’s house. She’d whip them up for Sunday dinners, and I swear, the whole family would go quiet when they hit the table. That tangy buttermilk makes all the difference—it cuts through the richness and adds a little brightness that keeps you coming back for another bite. And the best part? They’re just as easy to make as regular mashed potatoes. So if you’re ready to take your spuds to the next level, let’s dive in.

Why You’ll Love These Buttermilk Mashed Potatoes

Oh, these potatoes? They’re a total game-changer—here’s why:

That dreamy texture: The buttermilk makes them impossibly creamy without feeling heavy. No gluey lumps here—just smooth, velvety goodness.
Secret tang: Regular mashed potatoes can be one-note, but buttermilk adds this subtle zing that makes you go, “Wait, what is that amazing flavor?”
Foolproof prep: If you can boil water and mash stuff, you’re golden. Seriously, it’s that simple—even on busy weeknights.
Plays nice with everything: Fancy Thanksgiving turkey? Check. Weeknight fried chicken? Absolutely. Even just a bowl and spoon when no one’s looking? Been there.

Trust me, after one bite, you’ll wonder why you ever made mashed potatoes any other way.

Ingredients for Buttermilk Mashed Potatoes

Here’s all you need to make the creamiest, tangiest mashed potatoes of your life:

2 lbs Yukon Gold potatoes (peeled and cubed—trust me, the skins have to go for that velvety texture)
1/2 cup buttermilk (straight from the fridge is fine—we’ll fix that later)
4 tbsp unsalted butter (softened—none of that cold butter business!)
1 tsp salt (plus more to taste—potatoes are salt hogs)
1/2 tsp black pepper (freshly cracked if you’re feeling fancy)

Ingredient Substitutions

Out of something? No panic—here’s how to pivot:

No buttermilk? Mix 1/2 cup milk with 1 1/2 tsp lemon juice or vinegar. Let it sit 5 minutes until it curdles. Not quite as tangy, but it’ll do in a pinch.
Butter alternatives? Olive oil works (use 3 tbsp), but the texture will be looser. For dairy-free, I’ve had luck with Earth Balance—just add it slowly.
Potato swap? Russets work if you must, but they’ll soak up more liquid. Add buttermilk gradually so they don’t get soupy.

How to Make Buttermilk Mashed Potatoes

Alright, let’s get to the good stuff—here’s how to turn those humble ingredients into the creamiest, tangiest mashed potatoes you’ve ever tasted:

Boil those potatoes: Toss your peeled, cubed Yukon Golds into a big pot of salted water (like the ocean!). Bring to a boil, then simmer for 15-20 minutes until they’re fork-tender. Don’t rush this—undercooked potatoes = lump city.
Drain like your life depends on it: Seriously, shake that colander like you mean it. Wet potatoes = watery mash. Let them steam-dry in the pot for a minute—this tiny wait makes a huge difference.
Butter first, always: Drop in your softened butter and mash just until melted. This coats the starch so they stay fluffy instead of gummy.
Buttermilk magic: Warm your buttermilk slightly (20 seconds in the microwave does it)—cold buttermilk can make the potatoes seize up. Pour it in gradually while mashing to your perfect consistency. More on that below!
Season to shine: Add salt and pepper, taste, then repeat. Potatoes need more seasoning than you think—but you can always add, never take away!

Tips for Perfect Buttermilk Mashed Potatoes

Don’t over-mash! Stop when they’re smooth—keep going and they’ll turn gluey. A potato ricer or old-school masher beats a mixer here.
Warm that buttermilk—just 20 seconds prevents curdling and keeps everything silky.
Taste as you go with seasoning. That tangy buttermilk means you might need extra salt to balance it out.
Too thick? Add a splash of hot water or more warm buttermilk. Too thin? Let them sit off-heat for 5 minutes—they’ll firm up.

Serving Suggestions for Buttermilk Mashed Potatoes

These tangy mashed potatoes? They’re basically the social butterfly of side dishes—they go with everything. Here’s how I love to serve them:

Classic comfort: Smother them with rich beef gravy and pair with roasted chicken or juicy meatloaf. Sunday dinner perfection!
Holiday star: They’re my secret weapon at Thanksgiving—that tang cuts right through all the rich turkey and stuffing.
Fancy touch: Top with a pat of melting butter, fresh chives, and cracked black pepper for a restaurant-worthy look.
Breakfast bonus: Leftovers? Fry them into potato pancakes next morning—just add an egg and a little flour. Trust me on this.

Really, these potatoes make even takeout fried chicken feel like a special occasion. No wrong way to serve them!

Storing and Reheating Buttermilk Mashed Potatoes

Got leftovers? Lucky you! These buttermilk mashed potatoes keep like a dream—just pop them in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or buttermilk and warm them gently on the stove (microwave works too, but stir every 30 seconds).

Fair warning: freezing turns them grainy—that delicate texture we worked so hard for? Gone. If you must freeze, expect to revive them as potato pancakes or shepherd’s pie topping instead.

Buttermilk Mashed Potatoes Nutrition Information

Just so you know, these numbers are estimates—actual counts will vary based on your exact ingredients (like if you go wild with the butter, no judgment!). For one serving (about a cup):

220 calories – Not bad for pure comfort!
12g fat (7g saturated) – Thank the butter for that richness
26g carbs (3g fiber) – Potatoes gonna potato
4g protein – Who knew spuds packed a little punch?

Using low-fat buttermilk or less butter? Your totals will drop—but where’s the fun in that?

Frequently Asked Questions

Got questions? I’ve got answers—here’s what people always ask about these buttermilk mashed potatoes:

Can I use low-fat buttermilk? Sure, but full-fat gives the creamiest results. Low-fat works in a pinch, just expect a slightly looser texture (and maybe add an extra pat of butter for richness).
Help—my potatoes are lumpy! No sweat! Run them through a ricer or food mill—or if you’re desperate, a quick blitz with a hand mixer. Just don’t overdo it or they’ll turn gummy.
Can I make these ahead? Absolutely! Keep them warm in a slow cooker on “low” for up to 2 hours. Stir in a splash of warm buttermilk before serving to refresh the texture.
Why Yukon Gold potatoes? They’re naturally buttery and mash up creamier than russets. If you use russets, add buttermilk gradually—they absorb more liquid.
Too tangy for my taste? Tone it down with a tablespoon of honey or maple syrup stirred in at the end. The sweetness balances the buttermilk perfectly.

Ready to Make the Creamiest Buttermilk Mashed Potatoes?

There you have it—everything you need to make those dreamy, tangy mashed potatoes that’ll steal the show at any meal. Honestly, once you try them, there’s no going back to plain old milk-and-butter spuds. The buttermilk makes all the difference!

I’d love to hear how yours turn out—did you stick with the classic version or add your own twist? Maybe some roasted garlic or a handful of sharp cheddar? Drop a comment below and tell me all about it. And if you snapped a pic of your masterpiece (that golden butter pool on top gets me every time), share that too! Happy mashing, friends.

Creamy Buttermilk Mashed Potatoes Recipe You’ll Crave

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Creamy mashed potatoes made with buttermilk for a tangy flavor.

Author: Cole Bennett
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 lbs potatoes, peeled and cubed
1/2 cup buttermilk
4 tbsp butter
1 tsp salt
1/2 tsp black pepper

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Instructions

Boil potatoes in salted water until tender (15-20 minutes).
Drain potatoes and return to the pot.
Add butter, buttermilk, salt, and pepper.
Mash until smooth and creamy.
Serve warm.

Notes

Use Yukon Gold potatoes for best texture.
Adjust seasoning to taste.
For extra richness, add more butter.

Nutrition

Serving Size: 1/4 of recipe
Calories: 220
Sugar: 2g
Sodium: 320mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 4g
Cholesterol: 30mg