Eggless 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 absolutely delivers. Yukon Gold potatoes are the secret weapon here — their naturally buttery flesh breaks down into something silky and rich without needing any help from eggs, which are sometimes sneaked into restaurant-style mashed potatoes to add body. Instead, the creaminess comes entirely from warm buttermilk and melted butter folded in gradually, giving you that soft, voluminous texture that holds a peak on the spoon. The trick of drying the drained potatoes over low heat before mashing is a small step that makes a big difference, pulling out excess moisture so every bit of that buttermilk mixture gets fully absorbed. White pepper adds a gentle, slightly floral heat that blends right in without the dark flecks you'd get from black pepper — a subtle touch that feels intentional and polished. Finish with a scatter of fresh chives and you've got a bowl of comfort food that looks as good as it tastes.
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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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