Gelatin Free Buttermilk Mashed Potatoes
Creamy, buttery mashed potatoes are one of those dishes that feel like a hug on a plate, and this version delivers exactly that. Yukon Gold potatoes are the real star here — their naturally waxy, golden flesh breaks down into something impossibly silky without needing any thickeners or stabilizers. That matters more than you might think, because plenty of packaged mashed potato products and even some restaurant versions sneak in gelatin or other additives to achieve that smooth texture. Here, the creaminess comes entirely from warm buttermilk and real butter folded in gradually, which gives you that soft, pillowy consistency the honest way. 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. A finish of white pepper keeps things classic and just a little sophisticated, and a scatter of fresh chives on top adds a pop of color and mild onion flavor that rounds it all out beautifully. This is the kind of side dish that disappears fast at the table — and you'll feel good knowing exactly what went into it.
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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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