Wheat Free Buttermilk Mashed Potatoes
Creamy, buttery mashed potatoes are one of those dishes that feel like a warm hug, and this version delivers in a big way. Yukon Gold potatoes are the secret weapon here — their naturally waxy, golden flesh breaks down into something impossibly silky without needing any thickeners or fillers. The buttermilk adds a subtle tang that keeps the richness from feeling heavy, while warming it together with the butter before folding it in makes every bite luxuriously smooth. Passing the potatoes through a ricer (or working them with a masher) and letting excess moisture steam off first means you get that dreamy, soft-peak texture rather than a gluey mess. Every single ingredient in this recipe is naturally free of wheat, so there's no label-reading stress or ingredient swapping required — just straightforward, honest comfort food. A scatter of fresh chives on top adds a little color and a mild oniony bite that makes the whole bowl look as good as it tastes. This is the kind of side dish that quietly steals the show at any 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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