Walnut Free Buttermilk Mashed Potatoes
Creamy, buttery mashed potatoes are one of those side dishes that can genuinely make a meal, and this version delivers that perfect cloud-like texture every single time. Yukon Gold potatoes are the secret weapon here — their naturally waxy, golden flesh breaks down into something silky and rich without turning gluey. Warming the butter and buttermilk together before folding them in keeps the mash loose and luscious rather than stiff, and the tang from the buttermilk adds a subtle depth that plain milk just can't match. A finish of white pepper keeps the heat gentle and the color clean, while fresh chives on top bring a little color and a mild oniony bite. The whole lineup is straightforward pantry and produce — no nuts, no nut-derived oils, no reason to second-guess a single ingredient. Whether you're spooning this alongside a roast or piling it onto a weeknight plate, it's the kind of comfort food that earns a permanent spot in the rotation.
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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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