Almond Free Buttermilk Mashed Potatoes
Creamy, cloud-like mashed potatoes are one of those side dishes that can genuinely make a meal, and this version delivers that perfect, silky texture every single time. Yukon Gold potatoes are the secret weapon here — their naturally buttery flesh breaks down into something luxuriously smooth without needing a long list of extras. Warming the buttermilk and butter together before folding them in is a small step that makes a big difference, keeping the mash fluffy and cohesive rather than dense or gluey. A touch of white pepper adds gentle warmth without the visual specks of black, which is a subtle but satisfying detail. The whole thing comes together with pantry staples and zero nuts or nut-derived ingredients anywhere in the recipe, so there's no label-scanning required. Finish with a scatter of fresh chives for a pop of color and mild onion flavor that rounds everything out beautifully.
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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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