High Fructose Corn Syrup Free Buttermilk Mashed Potatoes
Creamy, buttery mashed potatoes are one of those comfort foods that should be simple — and yet so many store-bought or restaurant versions sneak in additives and sweeteners that have no business being anywhere near a bowl of spuds. This recipe keeps things completely clean, relying on nothing but Yukon Gold potatoes, real unsalted butter, tangy buttermilk, and a touch of white pepper for gentle heat. Yukon Golds are the secret weapon here: their naturally waxy, golden flesh breaks down into something impossibly silky without needing any thickeners or fillers. Warming the butter and buttermilk together before folding them in is a small step that makes a huge difference, keeping the mash light and fluffy rather than dense or gluey. The technique of drying the drained potatoes over low heat before mashing is another pro move that ensures every bit of that rich buttermilk mixture gets absorbed rather than diluted. Finished with a scatter of fresh chives, this is the kind of side dish that steals the show at any table — no questionable ingredients required.
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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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