If you’re on the hunt for the ultimate comfort food side dish, you’ve got to try this Buttermilk Mashed Potatoes Recipe. I absolutely love how creamy and tangy these potatoes turn out—it’s like your classic mashed potatoes got a delicious upgrade. Whether you’re cooking for a weeknight dinner or a festive holiday feast, these mashed potatoes are the kind of dish people go back for seconds on. Trust me, once you make these, you’ll wonder how you ever mashed potatoes without buttermilk!

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Why You’ll Love This Recipe

Perfect Creaminess: The buttermilk adds a smooth, tangy finish that makes the potatoes irresistibly fluffy and rich.
Simple Ingredients: You only need a handful of everyday pantry staples—no complicated prep.
Versatile Side: Pairs wonderfully with everything from steak to turkey, making it a reliable crowd-pleaser.
Easy to Customize: Fresh chives add a lovely brightness, but you can swap or add herbs to suit your taste.

A white bowl full of creamy mashed potatoes with soft swirls forming a round pattern on the top layer. A square piece of butter sits in the middle, melting and spreading golden yellow glossy streaks across the smooth white surface of the potatoes. Small, bright green chopped chives are scattered evenly on top, along with tiny black pepper bits adding tiny dark specks. The bowl is placed on a white marbled surface with a light gray striped cloth underneath. Photo taken with an iphone --ar 2:3 --v 7 - Buttermilk Mashed Potatoes, creamy mashed potatoes, tangy mashed potatoes, comfort food sides, easy mashed potatoes

Ingredients You’ll Need

The ingredients are straightforward, but each plays an important role in creating that signature flavor and texture of this Buttermilk Mashed Potatoes Recipe. I recommend Yukon Gold potatoes if you can find them—they’re buttery and mash up beautifully, but russets work just fine too.

Flat lay of peeled Yukon Gold potatoes cut into chunks, creamy unsalted butter blocks, a small glass bowl of whole buttermilk, fresh bright green chopped chives scattered artistically, coarse kosher salt crystals, and a few whole chives laid out, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Buttermilk Mashed Potatoes, creamy mashed potatoes, tangy mashed potatoes, comfort food sides, easy mashed potatoes

Potatoes: Yukon Gold are ideal for a creamy texture, but russets are a great budget-friendly option.
Unsalted butter: Using unsalted lets you control the saltiness perfectly—plus, butter adds richness.
Whole buttermilk: Adds a tangy depth and keeps the potatoes wonderfully moist and fluffy.
Kosher salt: Enhances the flavor without overpowering the potatoes.
Freshly ground black pepper: Just a dash to balance the tanginess.
Chopped fresh chives: Offer a mild oniony freshness that brightens the dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Buttermilk Mashed Potatoes Recipe is so easy to customize based on your mood or the meal you’re serving. I often mix in different herbs or swap out buttermilk for kefir for a slightly different tang. Feel free to experiment!

Herb Twist: Adding rosemary or thyme alongside chives brings a lovely earthy aroma—and my family goes crazy for it during holiday dinners.
Dairy-Free Option: Substitute the butter and buttermilk with dairy-free margarine and coconut yogurt for a creamy, tangy vibe without dairy.
Extra Creamy: Stir in a splash of heavy cream or sour cream for even more indulgence.
Garlic Mashed Variation: Roasted garlic mashed potatoes with buttermilk make a dreamy combo—perfect for garlic lovers like me.

How to Make Buttermilk Mashed Potatoes Recipe

Step 1: Prep and cook your potatoes to tender perfection

Start by peeling and chunking your potatoes into 1- to 2-inch pieces. I like uniform pieces so they cook evenly. Place them in a large pot and cover with cold water, then add a pinch of salt to the water. This seasons the potatoes from the inside out as they cook. Bring to a boil over high heat, then lower to a simmer and cook until the potatoes are just fork-tender—about 15 to 20 minutes. The key here is not to overcook or the potatoes can get waterlogged.

Step 2: Mash with butter and buttermilk for creamy richness

After draining the potatoes well, return them to the warm pot. Add 6 tablespoons of unsalted butter while the potatoes are still hot, then mash until smooth and creamy. I use a handheld potato masher for the best texture—you want it smooth but not gummy. Then stir in the room temperature buttermilk, along with salt and pepper. Sometimes I add a splash more buttermilk if it feels a little stiff. Taste and adjust seasoning—it makes a big difference when you get this right.

Step 3: Fold in fresh chives and top with a buttery garnish

Finally, stir in 3 tablespoons of fresh chopped chives. I always save a little butter and chives to melt on top right before serving—it adds that extra touch of flavor and makes the dish look inviting. Serve these mashed potatoes hot and watch them disappear fast!

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Pro Tips for Making Buttermilk Mashed Potatoes Recipe

Potato Choice Matters: Yukon Golds give you that natural buttery flavor, but if you only have russets, just be sure to dry them well after boiling so they don’t get watery.
Warm Buttermilk Helps: Adding buttermilk at room temperature prevents your potatoes from cooling down and helps it blend seamlessly for silky results.
Don’t Overmix: Overworking potatoes can turn them gluey; mash gently until you reach a creamy texture.
Butter on Top: Melting a little extra butter on your finished dish not only looks pretty but adds a luscious finishing touch.

How to Serve Buttermilk Mashed Potatoes Recipe

A round white bowl with two small handles holds creamy mashed potatoes swirled in soft peaks. On top, a small square of melting butter sits in the center, surrounded by a pool of bright yellow melted butter. Small chopped green chives are scattered evenly across the surface, along with a few black pepper flakes. The bowl rests on a white marbled surface next to a grey cloth napkin, and nearby are small dishes with more chives and cracked black pepper. Photo taken with an iphone --ar 2:3 --v 7 - Buttermilk Mashed Potatoes, creamy mashed potatoes, tangy mashed potatoes, comfort food sides, easy mashed potatoes

Garnishes

I always garnish my buttermilk mashed potatoes with a pat of melting butter and a sprinkle of fresh chives—it adds a pop of color and an irresistible fresh flavor. Sometimes I add a dash of smoked paprika for a little smoky warmth or even crispy fried onions for crunch if I’m feeling fancy.

Side Dishes

This recipe pairs beautifully with roasted meats like turkey, ham, pork chops, or a juicy steak. I’m a big fan of serving it alongside green beans almondine or honey-glazed carrots to balance out the richness with some fresh veggies.

Creative Ways to Present

For special occasions, I like to pipe these mashed potatoes into pretty swirls using a large star tip onto a baking sheet, then bake them until golden on the edges for a fancy touch. It’s a small step but elevates the dish instantly when you want to impress guests.

Make Ahead and Storage

Storing Leftovers

Leftover buttermilk mashed potatoes store well in an airtight container in the fridge for up to 3 days. I like to gently reheat them on the stovetop with a splash of milk or buttermilk to bring back that creamy texture without drying out.

Freezing

You can freeze these mashed potatoes, but the texture might change slightly once thawed. If you freeze leftovers, do so in a freezer-safe container and thaw overnight in the fridge, then reheat gently. Adding a bit of extra butter or cream during reheating helps bring the creaminess back.

Reheating

I reheat mine over low heat on the stove with occasional stirring, adding a splash of buttermilk or cream as needed. Microwave works in a pinch, but stir every 30 seconds to avoid hot spots and dryness.

FAQs

Can I use milk instead of buttermilk in this recipe?

You can substitute milk for buttermilk, but that tangy flavor is part of what makes this recipe special. To mimic the tang, you can add a teaspoon of lemon juice or vinegar to a half cup of milk and let it sit for 5 minutes before using.
Should I peel the potatoes for mashed potatoes?

I prefer peeling for this recipe because it creates a smoother texture, but you can leave the skins on if you like a rustic mash and are using thinner-skinned potatoes like Yukon Gold.
How do I avoid gummy mashed potatoes?

Overworking the potatoes is the biggest culprit. Use a masher instead of a blender or food processor, and mash just until smooth and creamy to prevent gumminess.
Can I make the potatoes ahead of time?

Absolutely! You can make them a day ahead, store in the fridge, and gently reheat before serving with a little added buttermilk or butter to refresh the texture.

Final Thoughts

This Buttermilk Mashed Potatoes Recipe holds a special place in my kitchen—it’s the side dish my family requests every holiday and comfort meal alike. The combination of creamy butter, tangy buttermilk, and fresh chives turns humble potatoes into something truly memorable. I can’t recommend it enough if you want to elevate your mashed potatoes without any fuss. Give it a try, and I’m betting it’ll become one of your go-to recipes too.

Buttermilk Mashed Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 84 reviews

Author: Villerius
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Side Dish
Method: Stovetop
Cuisine: American

Print Recipe

Description

Buttermilk Mashed Potatoes are a creamy and tangy twist on classic mashed potatoes, made with Yukon Gold or Russet potatoes, creamy buttermilk, and rich butter. This comforting side dish is perfect for pairing with pork chops, steak, turkey, or ham and is easy to prepare for a family meal or holiday gathering.

Ingredients

Potatoes

2 pounds potatoes (such as Yukon Gold or Russet, peeled and cut into 1″-2″ chunks)

Dairy & Seasonings

8 tablespoons unsalted butter, divided
½ cup whole buttermilk, at room temperature
½ teaspoon kosher salt
Freshly ground black pepper, to taste

Herbs

4 tablespoons chopped fresh chives, divided

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Instructions

Prepare Potatoes: Place the peeled and chunked potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water to season the potatoes as they cook.
Cook Potatoes: Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer the potatoes until they are tender when pierced with a fork, about 15-20 minutes.
Drain and Return: Drain the cooked potatoes thoroughly and return them to the pot to prepare for mashing.
Mash Potatoes: Add 6 tablespoons of unsalted butter to the potatoes and mash with a potato masher until smooth and creamy, ensuring there are no lumps.
Add Buttermilk & Season: Stir in the room temperature buttermilk, kosher salt, and freshly ground black pepper until fully incorporated. Add more buttermilk if needed to reach desired creaminess.
Adjust Seasoning & Add Chives: Taste the mashed potatoes and adjust salt and pepper as needed. Stir in 3 tablespoons of the chopped fresh chives for a mild onion flavor.
Serve: Serve the mashed potatoes hot, garnished with the remaining 2 tablespoons of butter melted on top and sprinkled with 1 tablespoon of fresh chives for color and added freshness.

Notes

These Buttermilk Mashed Potatoes are perfectly creamy and slightly tangy, making them an ideal side dish to complement a variety of main dishes like pork chops, steak, holiday turkey, or ham.
Use Yukon Gold potatoes for a naturally buttery texture or Russet potatoes for a fluffier mash.
Make sure the buttermilk is at room temperature to prevent the mashed potatoes from cooling down too much when adding it.
For extra richness, some melted butter can be drizzled on top just before serving.