Description
Experience the ultimate comfort with these fluffy buttermilk mashed potatoes. By combining the buttery texture of Yukon Golds with the starchiness of Russets, this recipe achieves a perfect, light consistency. The addition of tangy buttermilk provides a refined acidity that balances the richness of the butter, creating a sophisticated side dish that pairs beautifully with roasted vegetables or lean protein mains. It is an elevated take on a classic comfort food staple, ensuring a smooth, restaurant-quality result in your own kitchen.
Ingredients
2 lbs Yukon Gold potatoes, peeled and cubed
1 lb Russet potatoes, peeled and cubed
1 cup full-fat buttermilk
4 tbsp unsalted butter, softened
1 tsp sea salt
0.5 tsp freshly ground black pepper
Instructions
Place cubed potatoes in a large pot and cover with cold water by one inch.
Add a pinch of salt to the water.
Bring to a boil over medium-high heat, then reduce to low and simmer for 15-20 minutes until fork-tender.
Drain thoroughly in a colander.
Return potatoes to the warm pot over low heat for 60 seconds to evaporate excess moisture.
Use a potato ricer to mash the potatoes into a smooth consistency.
Whisk in the buttermilk and softened butter until fully incorporated and creamy.
Season with sea salt and black pepper to taste and serve warm.
Notes
Always start boiling potatoes in cold water to ensure even cooking from the inside out. Warming the buttermilk slightly before adding it to the potatoes can help maintain the temperature of the dish and improve absorption. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 20
- Category: Baking
- Method: Boiling and Mashing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg