Carrageenan Free Buttermilk Mashed Potatoes
Creamy, buttery mashed potatoes are one of those comfort foods that should be simple — and this version absolutely delivers. Yukon Gold potatoes are the secret weapon here, bringing a naturally rich, almost velvety texture that makes the final dish feel indulgent without any fuss. Warming the buttermilk and butter together before folding them in keeps the mash silky and smooth rather than gluey or stiff, which is a small step that makes a genuinely big difference. For anyone avoiding carrageenan — a thickener and stabilizer that sneaks into many dairy products, including some buttermilks and butter blends — this recipe keeps things refreshingly straightforward with whole, recognizable ingredients. Checking your buttermilk and butter labels is the only homework required, and then you're free to just cook. A finish of white pepper adds gentle warmth without overpowering the clean, tangy flavor of the buttermilk. Topped with fresh chives, 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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