Artificial Food Coloring Free Buttermilk Mashed Potatoes
Creamy, cloud-like mashed potatoes are one of those comfort foods that should be completely stress-free — and with this recipe, they are. Every ingredient here is exactly what it sounds like: real potatoes, real butter, real buttermilk, and a pinch of white pepper. There are no seasoning packets, no boxed shortcuts, and no artificial dyes hiding in the mix, which makes this a genuinely clean bowl of comfort. The trick of warming the butter and buttermilk together before folding them in is what gives these potatoes their silky, restaurant-worthy texture without any fuss. Yukon Golds are the right call here — their naturally buttery flesh means you get incredible flavor from a short ingredient list. A scatter of fresh chives on top adds a little color and a mild oniony bite that makes the whole dish feel finished and special. This is the kind of side that earns a permanent spot on your weeknight rotation.
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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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