Rice Free Buttermilk Mashed Potatoes
Creamy, buttery mashed potatoes are one of those side dishes that can genuinely steal the show, and this version delivers that perfect, cloud-like texture every single time. Yukon Gold potatoes are the real secret here — their naturally buttery flesh breaks down into something silky and rich without any fuss. Warming the buttermilk and butter together before folding them in keeps the mash from turning gluey, which is a small step that makes a huge difference in the final result. A touch of white pepper adds gentle heat without the speckled look of black pepper, keeping everything smooth and elegant. For anyone navigating a grain-free or rice-free table, this dish is a genuinely satisfying centerpiece starch that doesn't ask you to compromise on comfort or flavor. Finish with a scatter of fresh chives and you've got something 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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