Yeast Free Buttermilk Mashed Potatoes
Creamy, buttery mashed potatoes are one of life's great comfort foods, and this version delivers that cloud-like texture without a single ingredient that would raise a yeast-free red flag. Yukon Gold potatoes are the real hero here — their naturally waxy, golden flesh breaks down into something silky and rich without needing any leavening agents or fermented additions to get there. 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. The technique of drying the drained potatoes over low heat before mashing is a pro move that drives off excess moisture, so every bit of that warm buttermilk mixture gets absorbed into pure, fluffy potato rather than watered-down mash. White pepper adds a subtle, earthy heat that blends right in without the dark flecks, and a handful of fresh chives on top gives the whole bowl a bright, fresh finish. This is the kind of side dish that steals the show at the dinner table — simple enough for a weeknight, impressive enough to serve to guests.
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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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