Turmeric Free Buttermilk Mashed Potatoes
Creamy, cloud-like mashed potatoes are one of those comfort foods that never go out of style, and this version delivers serious depth of flavor with a short, clean ingredient list. Yukon Golds are the real star here — their naturally buttery flesh breaks down into something silky and rich without needing a dozen add-ins. 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. White pepper adds a gentle, earthy heat that blends right into the background, letting the potato flavor stay front and center. For anyone avoiding turmeric — whether due to sensitivity, medication interactions, or simply a preference for keeping things plain — this recipe is a genuinely safe and satisfying option, since every ingredient is straightforward and easy to verify. A scatter of fresh chives on top adds a pop of color and a mild oniony bite that rounds out each bowl beautifully. This is the kind of side dish that disappears fast at the 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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