Xanthan Gum Free Buttermilk Mashed Potatoes
Creamy, buttery mashed potatoes are one of those dishes that should be simple — and this version absolutely is. Yukon Gold potatoes bring a naturally rich, almost velvety texture that makes the final result feel indulgent without any additives or stabilizers. That matters here, because so many packaged potato products and restaurant-style mashes sneak in thickeners that can be hard to track down on a label. This recipe keeps things completely clean: just potatoes, butter, buttermilk, and a touch of white pepper. Warming the butter and buttermilk together before folding them in is the kind of small step that makes a big difference, giving you that silky, soft-peak consistency without overworking the potatoes. A final scatter of fresh chives adds a pop of color and a mild oniony bite that makes the whole bowl look as good as it tastes. Whether it's a weeknight side or the centerpiece of a holiday spread, this is the mashed potato recipe worth coming back to.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!