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Buttermilk Mashed Potatoes

Photo: Jennifer Causey
Active time 15 mins
Total time 35 mins

Serves 10 (serving size: about 2/3 cup)

If making ahead, keep the potatoes warm by placing in a heatproof bowl, covering with plastic wrap, and setting over a saucepan of gently simmering water. This setup, called a bain-marie, will keep potatoes moist and warm without scorching them on the bottom. A ricer finely breaks up the cooked potatoes without activating the potato starches, which could make the consistency gluey. It also allows the butter and liquid, such as milk or buttermilk, to quickly incorporate so the mash is smooth and free of lumps. If you don’t have one, use a potato masher, being careful not to overwork the potatoes in the pan.


  • 1 1/2 pounds russet potatoes, peeled and cut into 1-in. pieces
  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-in. pieces
  • 3 tablespoons unsalted butter, cut into pieces
  • 1 1/4 cups room-temperature nonfat buttermilk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Nutrition Information

  • calories 141
  • fat 3.5 g
  • satfat 2.2 g
  • monofat 0.9 g
  • polyfat 0.2 g
  • protein 4 g
  • carbohydrate 25 g
  • fiber 3 g
  • cholesterol 10 mg
  • iron 1 mg
  • sodium 226 mg
  • calcium 48 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  1. Place russet potatoes in a large bowl; cover with water to 1 inch above potatoes.

  2. Place Yukon Gold potatoes in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil over high heat. When water reaches a simmer, drain russet potatoes, and add to pan with Yukon Golds. Bring to a boil; reduce heat, and simmer 12 minutes or until potatoes are very tender. Drain.

  3. Using a potato ricer, rice potatoes over pan. Stir in butter until melted. Gently stir in buttermilk, salt, and black pepper.

  4. Variation: Butternut-Swirled Mashed Potatoes

  5. Recipe Time:  Active: 30 min. Total: 45 min.

  6. Follow above recipe, reserving 2 tablespoons buttermilk. While potatoes simmer, bring 2 cups unsalted chicken stock, 2 tablespoons fresh sage leaves, and 1 (12-oz.) package peeled diced butternut squash to a simmer; cook 15 minutes. Reserve 2 tablespoons stock; drain squash. Discard sage. Place reserved 2 tablespoons buttermilk, 2 tablespoons stock, and squash in a blender; blend until smooth. Add squash mixture to mashed potatoes; swirl with a spoon.

  7. SERVES 10 (serving size: about 2/3 cup)

  8. CALORIES 157; FAT 3.6g (sat 2.2g, mono 0.9g, poly 0.2g); PROTEIN 4g; CARB 29g; FIBER 3g; SUGARS 2g (est. added sugars 0g); CHOL 10mg; IRON 1mg; SODIUM 229mg; CALC 67mg

  9. Variation: Roasted Garlic and Parmesan Mashed Potatoes

  10. Recipe Time:  Active: 25 min. Total: 1 hr. 30 min.

  11. Cut 1/2 inch off the top of 1 whole garlic head; drizzle with 1/4 teaspoon olive oil. Wrap in foil; bake at 400°F for 50 minutes or until very tender. Separate garlic cloves; squeeze to extract pulp. Discard skins. Follow above recipe. Stir in garlic pulp and 3/4 cup grated Parmesan cheese.

  12. SERVES 10 (serving size: about 2/3 cup)

  13. CALORIES 182; FAT 5.9g (sat 3.5g, mono 1.5g, poly 0.3g); PROTEIN 6g; CARB 27g; FIBER 3g; SUGARS 1g (est. added sugars 0g); CHOL 17mg; IRON 1mg; SODIUM 284mg; CALC 126mg