Buttermilk Mashed Potatoes

Prep: 15 mins

Cook: 20 mins

Difficulty: Easy

Servings: 4 Servings

Mashed potatoes just got a bit more sophisticated. Rather than milk or half-and-half, this recipe pairs tangy buttermilk with buttery Yukon Gold potatoes for a just-as-creamy, but lighter, take on the classic side dish. Freshly chopped chives folded into the warm mash add the perfect touch of delicate allium to balance out the tartness and richness.

Ingredients

1 1/2 cups buttermilk
2 1/2 pounds Yukon Gold potatoes (5 to 6 medium)
2 teaspoons kosher salt, plus more as needed
6 tablespoons unsalted butter, plus more for serving
Freshly ground black pepper
1 small bunch fresh chives

Instructions

Place 1 1/2 cups buttermilk on the counter and let sit until room temperature. Meanwhile, peel and cut 2 1/2 pounds Yukon Gold potatoes into rough 1-inch chunks. Place the potatoes in a medium saucepan and add enough cold to water to cover by 1-inch. Add 2 teaspoons kosher salt and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook until potatoes are very tender, 10 to 15 minutes.
While the potatoes are cooking, melt 6 tablespoons unsalted butter in a small saucepan over low heat. Turn off the heat. Thinly slice 1 small bunch fresh chives until you have 1/4 cup.
When the potatoes are ready, drain and return to the pot. Pour the melted butter and buttermilk over the potatoes. Mash with a potato masher until smooth and combined. Don’t overstir. Add the chives and fold to combine. Taste and season with black pepper and more kosher salt as needed. Top with more butter before serving.