Soy Free Buttermilk Mashed Potatoes
Creamy, buttery mashed potatoes are one of those dishes that feel like a hug on a plate, and this version absolutely delivers. 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 is a small step that makes a big difference, keeping the mash light and cohesive rather than stiff or dense. A touch of white pepper adds gentle heat without the speckled look of black pepper, so every spoonful is smooth and clean. For anyone navigating soy sensitivities, this recipe is refreshingly straightforward — every ingredient is whole and easy to verify, with no hidden additives or emulsifiers to second-guess. Finish with a scatter of fresh chives and you've got a side dish 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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