MSG Free Buttermilk Mashed Potatoes
Creamy, cloud-like mashed potatoes are one of those comfort foods that should be completely stress-free to make — and this version absolutely delivers. Yukon Golds are the secret weapon here, bringing a naturally buttery flavor and silky texture that holds up beautifully when mashed. The warm buttermilk and melted butter get folded in gradually, which means every bite is rich and smooth without being heavy or gluey. Because every ingredient in this recipe is whole and straightforward, there's no need to scan labels for hidden additives or flavor enhancers that can sneak into packaged seasoning blends and store-bought sides. White pepper adds a gentle, clean heat that keeps the flavor profile elegant without overpowering the natural taste of the potatoes. A quick shake of the drained potatoes over low heat to evaporate excess moisture is a small step that makes a genuinely big difference in the final texture. Finish with a scatter of fresh chives and you've got a side dish that looks and tastes like it came from a serious kitchen.
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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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