Gluten Free Buttermilk Mashed Potatoes
Creamy, cloud-like mashed potatoes are one of those side dishes that can steal the whole show, and this version delivers every time. Yukon Golds are the secret weapon here — their naturally buttery flesh breaks down into something impossibly smooth without any gummy texture. Warming the buttermilk and butter together before folding them in is a small step that makes a huge difference, keeping the mash silky and rich rather than stiff or dense. Every ingredient in this recipe is naturally free of gluten, so there's no need to swap anything out or second-guess a label — just straightforward, wholesome comfort food. The technique of drying out the drained potatoes over low heat before mashing is a pro move that ensures you get maximum creaminess without any waterlogged results. A finish of white pepper adds gentle warmth without the speckled look of black pepper, and a handful of fresh chives on top makes the whole bowl look as good as it tastes. This is the kind of recipe you'll come back to every holiday season and every random Tuesday night.
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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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