Capsaicin Free Buttermilk Mashed Potatoes
Creamy, cloud-like mashed potatoes are one of those comfort foods that feel almost impossible to improve — until you make them with buttermilk. The tang from the buttermilk cuts through the richness of the butter in the most satisfying way, giving you a bowl that tastes bright and indulgent at the same time. Yukon Golds are the real secret here: their naturally buttery flesh breaks down into something velvety and smooth without becoming gluey or dense. For anyone avoiding capsaicin, classic mashed potato recipes can be a quiet minefield — black pepper, cayenne, and spicy seasoning blends sneak into more dishes than you'd expect. This version keeps things completely clear of that concern by seasoning with white pepper instead, which delivers a gentle, earthy warmth without any of the heat. Every ingredient on the list is straightforward and easy to verify, so there's no guesswork involved. The technique of warming the buttermilk and butter together before folding them in makes a noticeable difference — cold dairy can make potatoes turn stiff and gummy fast. A finish of fresh chives adds a little color and mild onion flavor that ties everything together beautifully. This is the kind of side dish that quietly steals the show at any table.
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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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