Pregnancy Friendly Buttermilk Mashed Potatoes
Creamy, buttery mashed potatoes are one of those cravings that hit hard during pregnancy, and this version delivers 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 fluffy rather than dense, which makes all the difference in texture. White pepper adds a gentle, clean heat that's easy on a sensitive stomach, and the whole thing comes together with simple, wholesome ingredients you can feel good about. Everything in this recipe is straightforward and well-cooked through, so there's no guesswork about food safety — just a comforting, nourishing bowl of goodness. A scatter of fresh chives on top adds a little color and a mild oniony brightness that takes it from simple side dish to something genuinely special.
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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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