Mushroom 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 exactly that kind of moment. Yukon Gold potatoes are the secret weapon here — their naturally buttery flesh breaks down into something silky and rich without needing a long list of extras. Warming the buttermilk and butter together before folding them in keeps the mash from turning gluey, giving you that soft, spoonable texture that holds a gentle peak on the spoon. A touch of white pepper adds quiet warmth without the visual speckling of black, keeping everything looking as polished as it tastes. For anyone navigating a mushroom-free table — whether it's an allergy, an intolerance, or just a strong preference — this is the kind of comfort food that requires zero substitutions or label-checking. Every ingredient here is straightforward and clean, so you can focus entirely on getting the seasoning just right. Finish with a scatter of fresh chives and serve immediately while they're at their absolute best.
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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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