Hazelnut Free Buttermilk Mashed Potatoes
Creamy, cloud-like mashed potatoes are one of those comfort foods that never go out of style, and this version delivers serious depth of flavor with a short, clean ingredient list. Yukon Gold potatoes are the real hero here — their naturally buttery flesh breaks down into something silky and rich without much effort. Warming the buttermilk and butter together before folding them in is a small step that makes a big difference, keeping the mash loose and velvety rather than stiff or gluey. The white pepper adds a gentle, earthy heat that's a little more subtle than black pepper, and a handful of fresh chives on top brings a pop of color and brightness to the finished bowl. Every ingredient in this recipe is straightforward pantry and produce staple, so there's no need to scan labels or second-guess what's hiding in a store-bought mix. Whether it's a weeknight dinner side or the centerpiece of a holiday spread, this is the kind of mashed potato recipe you'll come back to again and again.
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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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