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Buttermilk Mashed Potatoes


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  • Kosher Salt
  • 3 lbs boiling potatoes, such as yukon gold, peeled
  • 1/2 cup milk
  • 1/4 lb (1 stick) unsalted butter
  • 3/4 to 1 cup buttermilk
  • 1/2 tsp freshly ground black pepper


Servings 5
Preparation time 25mins
Cooking time 25mins
Adapted from


Step 1

In a large pot, bring 4 qts of water and 2 Tbls. of salt to a boil. Meanwhile, cut the potatoes into 1 1/2 in cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a heatproof bowl. Process the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk and butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 tsp. of salt and the pepper, to taste, and serve hot.


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