Pork 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 any heavy lifting. Warming the buttermilk and butter together before folding them in keeps the mash loose and velvety rather than stiff or gluey, which is the kind of technique detail that separates good mashed potatoes from truly great ones. A touch of white pepper adds gentle warmth without the visual speckling of black, keeping everything looking as polished as it tastes. Since every ingredient in this recipe is straightforwardly plant- and dairy-based, there's nothing to second-guess — no hidden additives or processed meats lurking in the mix. Finish with a handful of fresh chives and you've got a side dish that looks elegant enough for a holiday table but comes together with everyday pantry staples.
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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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