Beef Free Buttermilk Mashed Potatoes
Creamy, cloud-like mashed potatoes are one of those side dishes that can steal the whole show, and this version absolutely delivers. Yukon Gold potatoes are the secret weapon here — their naturally buttery flesh breaks down into something impossibly silky without any heavy lifting. Warming the buttermilk and butter together before folding them in keeps the mash from turning gluey or stiff, which is the kind of technique detail that separates good mashed potatoes from truly great ones. A touch of white pepper adds gentle heat without the dark flecks, keeping the presentation as clean and elegant as the flavor. The whole thing comes together in one pot and a small saucepan, making cleanup refreshingly simple. Finish with a scatter of fresh chives and you've got a side dish that looks and tastes like it came from a proper restaurant kitchen.
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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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