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Buttermilk Mashed Potatoes

Ellen Silverman

Servings: four.

These are purposely lumpy and make me dream of crispy, batter-fried chicken. The buttermilk adds a slightly tangy note that somehow lightens the potatoes. These hold well and need little additional liquid when reheated.


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

Nutritional Information

  • Calories (kcal) : 360
  • Fat Calories (kcal): 160
  • Fat (g): 17
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 50
  • Sodium (mg): 870
  • Carbohydrates (g): 47
  • Fiber (g): 5
  • Protein (g): 5


  • 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 they were cooked, and mash them with a potato masher, leaving them slightly lumpy. Add the butter, buttermilk, cream, salt, and pepper. Gently mix the ingredients into the potatoes with a wooden spoon. Bring the mashed potatoes to the consistency you like by adding a little cooking water if necessary. Season with more salt and pepper if needed and serve.


Rate or Review


  • momsstuffing | 03/30/2015

    Perfect potatoes every time! This is my go-to weeknight potatoes! For a milder garlic flavor take the garlic out of the boiling water half way through the cook time.

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