Ginger Free Buttermilk Mashed Potatoes
Creamy, buttery mashed potatoes are one of those dishes that feel like a hug on a plate, and this version absolutely delivers. Yukon Gold potatoes are the secret weapon here — their naturally waxy, golden flesh breaks down into something impossibly silky without turning gluey. Warming the buttermilk and butter together before folding them in is a small step that makes a big difference, keeping the mash loose, luscious, and perfectly smooth. White pepper adds a gentle, clean heat that blends right into the background without announcing itself. For anyone navigating a sensitivity to warming spices, this recipe is completely straightforward — every ingredient is exactly what it says it is, with no hidden blends or spice mixes to second-guess. A scatter of fresh chives on top adds a little color and a mild oniony lift that makes the whole bowl look as good as it tastes. 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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