Paraben Free Buttermilk Mashed Potatoes
Creamy, buttery mashed potatoes are one of those dishes that feel like a hug on a plate, and this version delivers that comfort in the most satisfying way. Yukon Gold potatoes are the secret weapon here — their naturally waxy, golden flesh breaks down into something impossibly silky without turning gluey. Warming the buttermilk and butter together before folding them in keeps the mash light and cohesive rather than stiff or dense. The technique of drying the drained potatoes over low heat before mashing is a small step that makes a genuinely noticeable difference in the final texture. White pepper adds a subtle, earthy heat that blends right in without the flecks you'd get from black pepper, keeping the presentation clean and elegant. For anyone navigating preservative sensitivities, cooking from scratch with whole, recognizable ingredients like these means you know exactly what's going into the bowl — no packaged mixes, no mystery additives. 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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