Brazil Nut Free Buttermilk Mashed Potatoes
Creamy, cloud-like mashed potatoes are one of those comfort foods that never go out of style, and this version delivers everything you want — buttery richness, a silky texture, and just enough tang from the buttermilk to keep things interesting. Yukon Golds are the real hero here, bringing a naturally creamy, slightly sweet flavor that holds up beautifully once mashed. Warming the butter and buttermilk together before folding them in is a small step that makes a big difference, keeping the potatoes fluffy and smooth rather than dense or gluey. The white pepper adds a gentle, earthy heat that's a little more subtle than black pepper, so the potato flavor stays front and center. Every ingredient in this recipe is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just honest, simple cooking. Finish with a scatter of fresh chives for a pop of color and a mild oniony bite that rounds the whole bowl out perfectly. These are the mashed potatoes you'll want on the table every single week.
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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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