Why buttermilk mashed potatoes? The old standby of milk, cream and lots and lots of butter is great, so why change it up? Well, sometimes you might want to lighten the ol’ mashed potatoes a bit. Potatoes, on their own, are not unhealthy at all. It’s really what you put IN them that makes them a bit unhealthy. So, on that note, buttermilk makes a healthier alternative to all that butter, milk and cream. It makes a mash that’s tangy with a nice, soft onion flavor from the chives.
Jump to RecipeMy best technique for making buttermilk mashed potatoes.
The real reason I came up with this post is not to share with you a buttermilk mashed potato recipe. I really just wanted to share how I learned to make smooth, whipped potatoes years ago in culinary school. I make them in my stand mixer. Yes, you heard correctly! Technically, you’re not supposed to ever mechanically whip potatoes. Doing so could turn the potatoes into an unpleasant, starchy glue-like texture. But with these tips, you won’t have that issue and will achieve some great mash!
The secret is to whip them in your stand mixer while they are piping hot and to do it quickly! I’m talking cook, drain and immediately add them to the mixer bowl. Add any other ingredients and use the paddle attachment and start whipping away. In the end, you may be surprised by how easy and fast it is to get amazingly fluffy, whipped potatoes.
Use buttermilk or yogurt instead.
As well as buttermilk, to add a little richness, I sometimes add a bit of greek yogurt. I also love sliced chives mixed in for some gentle onion flavor and color. The potatoes have a nice, tangy note from all the cultured buttermilk and yogurt. Of course, you could leave out the greek yogurt if you’re really trying to keep things light. Do make sure to add enough salt to nicely season the potatoes. If you love sour cream and chive baked potatoes, I think you’ll love these mashed potatoes!
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Buttermilk and Chive Mashed Potatoes
Ingredients
- 2 pounds gold potatoes, peeled and cut into small chunks
- salt to taste
- ¾-1½ cup buttermilk, warmed up a bit in the microwave or stovetop
- ½ cup greek yogurt (optional)
- ¼ cup chives, thinly sliced (plus more for garnish)
Method
- Add the peeled and sliced potatoes to a medium pot. Cover with water. Generously season with salt (I suggest 1 tablespoon). Place pot over high heat, cover and bring to a boil. Uncover, reduce heat to a simmer and cook for 10-15 minutes or until potatoes are completely soft and easily pierced with a knife.
- Drain potatoes well and immediately place in the bowl of a stand mixer. Add warm buttermilk (starting with 3/4 cup), greek yogurt (if using) and salt (to taste). Turn mixer on low to start mashing potatoes. Increase speed to medium. Check texture of potatoes. If a looser consistency is desired, add more buttermilk. Mix on medium speed. If desired texture and seasoning has been achieved, add the chives and mix briefly to stir in. Place in serving bowl and garnish with more chives. Serve immediately.
Notes
Great idea, Susan! I’ll have to try this soon. They sound delicious.
Thanks Jana!
Love these! My mother used buttermilk too, which brings back fond memories!
Mom’s cooking is always the best, isn’t it?
Great idea of adding yogurt. I didn’t think of that. My daughter loves potatoes. I’ll have to try it this way for her.
Thanks for reading! Happy holidays.
this looks amazing. my two-year-old loves mashed potatoes and I can’t wait to make this for him
Hope he and your family likes it! Thanks for reading.