Gut Friendly 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 heavy cream or complicated steps that can leave your stomach regretting the whole thing. Yukon Gold potatoes are the real star here — their naturally buttery flesh breaks down into something silky and smooth, making them an ideal base for a gut-friendly side dish. Buttermilk steps in where heavy cream would normally go, lending a gentle tang and richness that's easier on digestion while still giving you that luxurious, spoonable consistency you're after. Warming the buttermilk and butter together before folding them in is the kind of small technique that makes a big difference, keeping the mash light and cohesive rather than gluey or dense. A touch of white pepper rounds everything out with subtle warmth, and a scatter of fresh chives on top adds a little color and brightness right before serving. This is the kind of side dish that earns a permanent spot on your weeknight rotation — simple enough for a Tuesday, impressive enough to bring to the table for company.
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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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