Seed Oil Free Buttermilk Mashed Potatoes
Creamy, buttery mashed potatoes are one of those dishes that feel like a warm hug, and this version absolutely delivers. The magic here is in the simplicity — Yukon Gold potatoes, real unsalted butter, tangy buttermilk, and a touch of white pepper, with nothing else sneaking in. For anyone avoiding refined seed oils, this recipe is a genuine win because every bit of richness comes from honest dairy fat rather than canola, soybean, or vegetable oil blends that show up in so many restaurant and packaged versions. Warming the butter and buttermilk together before folding them in is a small step that makes a big difference, giving you that silky, soft-peak texture without overworking the potatoes. Drying the drained potatoes over low heat before mashing is another smart move that keeps things fluffy rather than gluey. Finish with fresh chives for a little color and a mild oniony bite, and you have a side dish that belongs on every dinner table.
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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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