Coconut Free Buttermilk Mashed Potatoes
Creamy, buttery mashed potatoes are one of those side dishes that can genuinely make a meal, and this version delivers that cloud-like texture that everyone fights over at the table. Yukon Golds are the secret weapon here — their naturally waxy, slightly sweet flesh breaks down into something impossibly silky without turning gluey. Warming the butter and buttermilk together before folding them in keeps the mash light and cohesive rather than stiff or dense. The tang from the buttermilk adds just enough brightness to cut through the richness, and a touch of white pepper gives it a gentle, clean heat that black pepper can't quite replicate. For anyone navigating recipes that sneak in coconut milk or coconut cream as a dairy substitute, this one keeps things refreshingly straightforward — real butter, real buttermilk, nothing unexpected. A scatter of fresh chives on top makes it look like something from a steakhouse, even on a Tuesday night.
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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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