Breastfeeding Friendly Buttermilk Mashed Potatoes
Creamy, buttery mashed potatoes are one of those comfort foods that never gets old, and this version delivers the kind of velvety texture that makes you want to eat them straight from the pot. Yukon Gold potatoes are the real hero here — their naturally rich, waxy flesh breaks down into something impossibly smooth without turning gluey. Warming the buttermilk and butter together before folding them in is a small step that makes a big difference, keeping the mash silky and light rather than stiff or heavy. For anyone nursing, keeping meals nourishing and satisfying is a real priority, and this dish checks both boxes with wholesome, recognizable ingredients and no hidden additives to second-guess. The buttermilk adds a gentle tang that keeps things from feeling too heavy, while the white pepper gives just enough warmth to make every bite interesting. A scatter of fresh chives on top pulls it all together with a little color and brightness. This is the kind of side dish that earns a permanent spot in 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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