Mustard Free Buttermilk Mashed Potatoes
Creamy, cloud-like mashed potatoes are one of those side dishes that can make an entire meal feel special, and this version delivers exactly that kind of comfort. Yukon Golds are the secret weapon here — their naturally buttery flesh breaks down into something impossibly smooth without turning gluey. Warming the buttermilk and butter together before folding them in keeps the mash silky and cohesive rather than stiff or lumpy. A touch of white pepper adds gentle heat that blends right in without any sharpness on the palate. For anyone navigating a mustard sensitivity, mashed potatoes might seem like a safe bet — but store-bought versions and restaurant sides can sneak in unexpected seasonings or pre-made blends that aren't always labeled clearly. Making them from scratch with this short, straightforward ingredient list means you know exactly what's in the bowl. Finished with a scatter of fresh chives, this is the kind of side dish that earns a permanent spot on your dinner rotation.
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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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