Low Sugar Buttermilk Mashed Potatoes
Creamy, cloud-like mashed potatoes are one of those side dishes that can make an entire meal feel special, and this version delivers that comfort without a single gram of added sugar sneaking in. A lot of packaged potato products and even restaurant versions hide sweeteners in seasoning blends or pre-made mixes, so making them from scratch is the cleanest way to know exactly what's on your plate. Yukon Golds are the real star here — their naturally buttery flesh means you get rich flavor without needing anything extra to compensate. Warming the buttermilk and butter together before folding them in is a small step that makes a big difference, keeping the mash silky and smooth rather than gluey or stiff. The white pepper adds a gentle, earthy heat that feels more refined than black pepper, and a handful of fresh chives on top brings a little brightness to every bite. This is the kind of recipe you'll come back to every time a roast, a braise, or a weeknight dinner needs a seriously satisfying base.
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Learn more →Ingredients
6 servings
- 3 lb yukon gold potatoes, peeled and cut into 2-inch chunks
- 1 tbsp kosher salt, plus more to taste
- 6 tbsp unsalted butter, cut into pieces
- 1 cup buttermilk
- ½ tsp white pepper
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Place the potato chunks in a large pot and cover with cold water by at least 1 inch. Add 1 tbsp kosher salt and bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, 18–22 minutes.
- 2
While the potatoes cook, combine the butter and buttermilk in a small saucepan over low heat, stirring occasionally, until the butter is melted and the mixture is warm to the touch but not simmering, about 3–4 minutes. Remove from heat.
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