Fructose Free Buttermilk Mashed Potatoes
Creamy, cloud-like mashed potatoes are one of life's great comfort foods, and this version delivers that dreamy texture without any of the high-fructose pitfalls hiding in store-bought or restaurant versions. Yukon Gold potatoes are the real star here — their naturally buttery flesh breaks down into something silky and rich without needing any added thickeners or sweeteners that could cause problems. Warming the buttermilk and butter together before folding them in is a small step that makes a huge difference, keeping the mash loose, velvety, and perfectly cohesive rather than gluey or stiff. White pepper adds a gentle, earthy heat that blends right into the background, letting the potato flavor stay front and center. The technique of drying the drained potatoes over low heat before mashing is a pro move that prevents any watery, flat results — just pure, concentrated potato goodness in every bite. A scatter of fresh chives on top adds a pop of color and a mild oniony note that rounds everything out beautifully. This is the kind of side dish that quietly steals the show at any 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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