Citrus 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 Gold potatoes are the secret weapon here — their naturally buttery flesh breaks down into something silky and rich without needing much coaxing. Warming the buttermilk and butter together before folding them in is a small step that makes a big difference, keeping the mash loose and velvety rather than stiff or gluey. The technique of drying the drained potatoes over low heat before mashing is a pro move that drives off excess moisture and gives you that perfect, fluffy base. White pepper adds a gentle warmth that's a little more subtle than black, and a scatter of fresh chives on top brings just enough color and mild onion flavor to finish the bowl beautifully. For anyone navigating citrus sensitivities, this recipe is naturally free of any citrus ingredients — no juice, no zest, no hidden citrus-derived additives — so you can dig in without a second thought. It's the kind of recipe you'll reach for every time a roast chicken or braised short rib needs a worthy companion.
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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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