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Mashed potatoes in a white bowl topped with butter and chives
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Buttermilk Mashed Potatoes

Yukon gold potatoes and buttermilk combine to create these rich and creamy Buttermilk Mashed Potatoes. Perfect for the holidays or any day!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 72kcal


  • 3 pounds Yukon gold potatoes peeled and quartered
  • 2 cups low-sodium chicken broth plus enough water to rise 1- to 2-inches above potatoes
  • 4 tablespoons butter room temperature, or to taste
  • 1 cup 1.5% reduced fat buttermilk
  • ½ teaspoon salt or to taste
  • chopped fresh chives and freshly ground black pepper for garnish if desired


  • Place the potatoes in large pot or Dutch oven. Add the chicken broth and enough water to cover them by about 1- to 2-inches. Place over HIGH heat and bring to a boil. Reduce heat, cover, and simmer for 20 to 25 minutes, or until very tender all the way through when pierced with a fork or the tip of a sharp knife. Drain well.
  • Meanwhile, warm the buttermilk in a saucepan over LOW heat or in the microwave at half power for 10 second intervals, just until warm. Don't let it boil or it will separate and curdle. Set it aside.
  • Return the well-drained potatoes to the warm, empty pot and set it over LOW heat. Heat, tossing the potatoes, for a minute or two to evaporate any remaining moisture and let the potatoes dry a bit. Remove them from the heat.
  • Use an electric hand mixer on LOW speed to break up the potatoes a little then add the butter, about half of the warmed buttermilk, and the salt. Beat again on MEDIUM speed, adding the remaining buttermilk as you mix. Mix just until creamy and smooth. Avoid overworking the potatoes as it can result in a gummy, gluey texture. Taste and add additional salt, if needed.
  • Serve as is or garnish with chives and freshly ground black pepper, if desired.


The Best Potatoes
Yukon gold potatoes are a thin-skinned potato with a slightly waxy, naturally creamy texture and by far the best potato to use for any mashed potato recipe in my opinion. Save those thick-skinned russet potatoes for your baked potatoes and French fries. Choose large Yukon gold potatoes to make the chore of peeling a bit easier and cut them into even sized chunks for even cooking.
For the best result, I recommend making this recipe for Buttermilk Mashed Potatoes just before it is time to serve your meal. If they are ready before your other items you can keep them warm for up to an hour by placing them in a bowl that fits snugly over a pot of water kept at a low boil. If needed, stir in a small amount of buttermilk to keep them creamy before serving. 
If you have time, reheat them in a covered baking dish in the oven at 350 degrees F until warmed through. Stirring in a little additional buttermilk and dotting the potatoes with more butter before baking will also help recreate the creaminess they lost in the fridge.
They can be reheated in the microwave but be sure to cover them and cook at half power for short intervals to avoid overheating.


Serving: 0.75cup | Calories: 72kcal | Carbohydrates: 2g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 245mg | Potassium: 96mg | Sugar: 2g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg