Emulsifier Free Buttermilk Mashed Potatoes
Creamy, cloud-like mashed potatoes are one of those comfort foods that feel almost impossible to improve — until you make them this way. Yukon Golds bring a naturally buttery flavor and a smooth texture that holds up beautifully to mashing, so you get that silky finish without any additives or stabilizers doing the heavy lifting. The trick of warming the butter and buttermilk together before folding them in means the potatoes absorb every drop, resulting in a bowl that's rich and velvety from the very first bite. Buttermilk adds a gentle tang that cuts through the richness just enough to keep things interesting, while white pepper gives a subtle warmth that sneaks up on you in the best way. Every ingredient here is exactly what it says it is — no emulsifiers, no lecithins, no mystery additives hiding in a store-bought shortcut. Finishing with fresh chives is optional, but that pop of color and mild onion flavor makes the whole dish feel a little more special. This is the kind of side dish that steals the show at the dinner table.
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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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