Buttermilk Mashed Potatoes are the ultimate comfort food. This classic side goes with most main dishes--especially ones with gravy, where the gravy can puddle on top of the creamy potatoes.

Recipe by Southern Living December 2011

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Recipe Summary test

hands-on:
25 mins
total:
50 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel potatoes; cut into 2-inch pieces. Bring potatoes, 2 tsp. salt, and water to cover to a boil in a large Dutch oven over medium-high heat; boil 20 minutes or until tender. Drain. Return potatoes to Dutch oven, reduce heat to low, and cook, stirring occasionally, 3 to 5 minutes or until potatoes are dry.

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  • Mash potatoes with a potato masher to desired consistency. Stir in warm buttermilk, warm milk, melted butter, pepper, and 1 tsp. salt, stirring just until blended.

  • Five Delicious Mashed Potato Bakes Prepare Buttermilk Mashed Potatoes as directed, increasing buttermilk to 1 1/4 cups. Stir in one of the tasty combos below, and spoon the mixture into a lightly greased 2 1/2-qt. baking dish or 8 (10-oz.) ramekins. Bake at 350° for 35 minutes.

  • Smoky Sweet Potato: 1 cup mashed baked sweet potatoes and 1 1/2 Tbsp. chopped canned chipotle peppers in adobo sauce.

  • Creamy Spinach: 1 (5-oz.) package fresh baby spinach, cooked until wilted; 1 (5 1/2-oz.) package buttery garlic-and-herb spreadable cheese; and 1/4 cup chopped toasted pecans.

  • Caramelized Onion: 1 1/4 cups freshly grated Gruyère cheese, 1 cup chopped caramelized onions, and 2 Tbsp. chopped fresh parsley.

  • Bacon and Blue: 1 (4-oz.) wedge blue cheese, crumbled, and 8 cooked and crumbled bacon slices.

  • Tasty Tex-Mex: 1 (5-oz.) can chopped green chiles, 1 1/4 cups (5 oz.) shredded pepper Jack cheese, and 1/2 cup finely chopped cooked chorizo sausage.

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