Buttermilk Mashed Potatoes

Buttermilk Mashed Potatoes
Photo by Ellen Silverman


  • 2 lb. Yukon Gold potatoes, skins on, cut into 2-inch cubes
  • ¼ cup heavy cream
  • Freshly ground black pepper to taste
  • 2 cloves garlic, peeled and cut in half if large
  • 2 Tbs. salt; more for seasoning
  • 1/3 cup buttermilk
  • 2 oz. (4 Tbs.) unsalted butter, cut into pieces

Put a large pot of water on high heat. Add the potatoes, salt, and garlic and bring to a boil. Boil just until a skewer can easily penetrate the center of the potatoes, 20 to 30 minutes. Draw off about 1 cup of the cooking liquid; set aside. Drain the potatoes, return them to the pot in which the...

View full recipe at Fine Cooking


Variations on Buttermilk Mashed Potatoes

  • Buttermilk Mashed Potatoes
    • 1 cup buttermilk, at room temperature
    • 6 tablespoons unsalted butter (3/4 stick), cut into small pieces
    • 3/4 cup heavy cream
  • Buttermilk Mashed Potatoes
    • 3/4 pound Yukon Gold or russet potatoes, peeled and quartered
    • 1/8 teaspoon freshly grated nutmeg
    • 1 cup buttermilk or whole milk
    • +8 other ingredients
  • Buttermilk Mashed Potatoes
    • Cooking spray
    • 2 tablespoons chopped fresh chives
    • 3 garlic cloves, peeled
    • 4 large Yukon gold or Yellow Finn potatoes, peeled and halved
    • +11 other ingredients
  • Buttermilk Mashed Potatoes
    • 1 1/4 pounds thin-skinned potatoes, such as Yellow Finns or Yukon Golds
    • 1 tablespoon unsalted butter
    • 3/4 cup buttermilk
    • +1 other ingredients

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