Chestnut Free Buttermilk Mashed Potatoes
Creamy, cloud-like mashed potatoes are one of those side dishes that can genuinely steal the show, and this version delivers exactly that kind of comfort. Yukon Golds are the secret weapon here — their naturally buttery flesh breaks down into something velvety and rich 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 big difference. A touch of white pepper adds gentle heat without the visual specks of black, keeping everything looking as polished as it tastes. For anyone navigating tree nut allergies or sensitivities, this recipe is refreshingly straightforward — every ingredient on the list is exactly what it sounds like, with no hidden surprises to second-guess. Finished with a scatter of fresh chives, it's the kind of dish that looks effortless and tastes like you spent all day on it.
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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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