Tree Nut Free Buttermilk Mashed Potatoes
Creamy, buttery mashed potatoes are one of those dishes that feel like a warm hug, and this version delivers that comfort in every single bite. Yukon Golds 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, and the white pepper adds a gentle, clean heat that doesn't overpower. For anyone navigating tree nut allergies, this recipe is refreshingly straightforward — every ingredient is exactly what it sounds like, with no nut-based butters, almond milk swaps, or sneaky garnishes to second-guess. A finishing scatter of fresh chives adds a little color and a mild oniony brightness that makes the whole bowl look as good as it tastes. This is the kind of side dish that steals the show at the dinner table, whether it's a weeknight meal or a full holiday spread.
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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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