Barley Free Buttermilk Mashed Potatoes
Creamy, buttery mashed potatoes are one of those side dishes that can genuinely steal the show, and this version delivers that cloud-like texture that makes everyone reach for seconds. Yukon Gold potatoes are the secret weapon here — their naturally waxy, golden flesh breaks down into something velvety and rich without turning gluey. Warming the butter and buttermilk together before folding them in keeps the mash silky and smooth rather than stiff or dense, and the technique of drying the drained potatoes over low heat before mashing makes a real difference in the final result. A touch of white pepper adds gentle warmth without the visual specks of black pepper, keeping everything looking as polished as it tastes. For anyone navigating grain sensitivities, this recipe is refreshingly straightforward — every ingredient on the list is naturally free of barley and barley derivatives, so there's no label-scanning or substitution required. Finish with a scatter of fresh chives and you've got a side dish that's elegant enough for a holiday table but easy enough for a Tuesday night.
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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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