Buttermilk Mashed Potatoes

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Buttermilk Mashed Potatoes Recipe

Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas

Keep mashed potatoes warm by placing in a heatproof bowl, covering with plastic wrap, and setting over a saucepan of gently simmering water. This will keep them moist and warm without scorching. If you don't have a ricer, use a potato masher, being careful not to overwork the potatoes.

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


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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


Active: 15 Minutes
Total: 35 Minutes

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.


Variation: Butternut-Swirled Mashed Potatoes

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

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.

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

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


Variation: Roasted Garlic and Parmesan Mashed Potatoes

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

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.

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

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

Created date

October 2016

Nutritional 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