Shellfish Free Buttermilk Mashed Potatoes
Creamy, cloud-like mashed potatoes are one of those side dishes that can genuinely make a meal, and this version delivers on every level. Yukon Gold potatoes are the secret weapon 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 is a small step that makes a big difference, keeping the mash loose and velvety rather than stiff or gluey. The technique of drying the drained potatoes over low heat before mashing is a pro move that drives off excess moisture, so every bit of that warm buttermilk mixture gets absorbed for maximum creaminess. A touch of white pepper adds gentle heat without the flecks that black pepper would leave behind, keeping the presentation as polished as the flavor. For anyone navigating shellfish restrictions, this is the kind of comfort food that needs absolutely zero substitutions or label-checking — every ingredient is exactly what it looks like. Finish with a scatter of fresh chives and you have a bowl of pure, unfussy perfection.
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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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