Vegetarian Buttermilk Mashed Potatoes
Creamy, cloud-like mashed potatoes are one of those side dishes that can make an entire meal feel special, and this version absolutely delivers. Yukon Gold potatoes are the secret weapon here — their naturally buttery flesh breaks down into something silky and rich without any extra effort. Warming the buttermilk and butter together before folding them in is a small step that makes a huge difference, keeping the mash loose and velvety rather than stiff or gluey. The trick of drying the drained potatoes over low heat before mashing is the kind of detail that separates good mashed potatoes from truly great ones. White pepper adds a gentle, slightly floral heat that blends right in without the dark flecks you'd get from black pepper, keeping the presentation clean and elegant. A scatter of fresh chives on top brings a pop of color and a mild oniony bite that rounds everything out beautifully. Every ingredient here is straightforwardly meat-free, so this is a side dish you can bring to any table with total confidence.
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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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