Honey Free Buttermilk Mashed Potatoes
Creamy, cloud-like mashed potatoes are one of those side dishes that can genuinely steal the show, and this version delivers on every level. Yukon Gold potatoes are the secret weapon here — their naturally buttery flesh breaks down into something silky and rich without needing any sweeteners or additives to round out the flavor. The technique of warming the butter and buttermilk together before folding them in makes a real difference, giving you that smooth, spoonable texture that holds a soft peak rather than turning gluey or stiff. A touch of white pepper adds gentle warmth without overpowering the clean, tangy notes from the buttermilk. For anyone navigating sweetener-free eating, this recipe is completely straightforward — every ingredient on the list is exactly what it sounds like, with no hidden sweeteners to second-guess. Finish with a scatter of fresh chives and you've got a side dish that looks as good as it tastes.
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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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