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Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Golden Buttermilk-Chive Mashed Potatoes

The key to perfect, fluffy spuds is not overworking them with an electric mixer; a ricer (or food mill, if you have one) or potato masher is the best tool for the job.

Cooking Light NOVEMBER 2013

  • Yield: Serves 8 (serving size: about 2/3 cup)
  • Hands-on:15 Minutes
  • Total:35 Minutes


  • 3 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
  • 2/3 cup warm low-fat buttermilk
  • 1/4 cup warm 1% low-fat milk
  • 3 tablespoons butter, melted
  • 1 1/4 teaspoons kosher salt
  • 1/4 teaspoon white pepper
  • 8 teaspoons chopped fresh chives


1. Place potatoes in a large saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain. Press potatoes through a ricer back into pan, or mash with a potato masher to desired consistency.

2. Add buttermilk, milk, melted butter, kosher salt, and white pepper to potato mixture; stir well. Top with chopped fresh chives.

Nutritional Information

Amount per serving
  • Calories: 190
  • Fat: 4.6g
  • Saturated fat: 2.9g
  • Sodium: 335mg

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Golden Buttermilk-Chive Mashed Potatoes recipe