Cinnamon Free Buttermilk Mashed Potatoes
Creamy, cloud-like mashed potatoes are one of those side dishes that can make an entire meal feel special, and this version delivers that comfort in the most straightforward way possible. Yukon Golds are the real star here — their naturally buttery flesh breaks down into something velvety and rich without needing a long list of add-ins. Warming the buttermilk and butter together before folding them in is a small step that makes a big difference, keeping the mash loose and silky rather than stiff or gluey. White pepper adds a gentle, earthy heat that blends right into the background, letting the potato flavor stay front and center. For anyone avoiding warming spices like cinnamon, this recipe is a genuinely safe and satisfying choice — every single ingredient is straightforward, with no spice blends or seasoning shortcuts that could sneak something unwanted into the bowl. A scatter of fresh chives on top adds a pop of color and a mild oniony finish that rounds everything out beautifully. This is the kind of mashed potato recipe you'll come back to every time you need a reliable, crowd-pleasing side.
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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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