Citric Acid Free Buttermilk Mashed Potatoes
Creamy, buttery mashed potatoes are one of those comfort foods that should feel completely stress-free to make — and this version keeps things beautifully simple. For anyone avoiding citric acid, the challenge with mashed potatoes often hides in store-bought shortcuts: flavored butters, seasoning blends, and even some commercial buttermilks can sneak in additives you don't want. Here, every ingredient is clean and straightforward — Yukon Golds, unsalted butter, buttermilk, kosher salt, and white pepper — so you know exactly what's going into the bowl. The Yukon Golds are a smart choice because their naturally creamy, slightly waxy flesh breaks down into something luxuriously smooth without becoming gluey. Warming the butter and buttermilk together before folding them in is the move that takes these from good to genuinely restaurant-worthy, giving you that soft, pillowy texture that holds a peak. A finish of thinly sliced fresh chives adds a little color and a mild oniony bite that makes the whole dish feel polished. These are the mashed potatoes you'll want on the table every single time.
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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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