If you’re craving a classic side that’s irresistibly creamy with a delightful tang, you absolutely need to try this Buttermilk Mashed Potatoes Recipe. From the very first time I made these, I knew they’d become a staple in my kitchen — and trust me, once you try them, you’ll feel the same way. These aren’t just any mashed potatoes; they’re silky, buttery, and have that perfect zing from the buttermilk that sets them apart. Stick with me and I’ll walk you through every step, share my best tips, and even some fun twists so your next meal feels like a celebration.

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Why You’ll Love This Recipe

Creamy texture: Thanks to the butter and buttermilk, these mashed potatoes are meltingly smooth without being gluey.
Tangy buttermilk twist: The slight tang brightens the flavor, making this side stand out from ordinary mashed potatoes.
Simple ingredients: You probably already have everything in your fridge and pantry to whip this up quickly.
Versatile pairing: It’s the perfect complement to everything from holiday feasts to casual weeknight dinners.

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 with buttermilk, tangy mashed potato side dish, easy mashed potatoes recipe, buttery mashed potatoes

Ingredients You’ll Need

This Buttermilk Mashed Potatoes Recipe shines because each ingredient pulls its weight toward that perfect balance of creamy and tangy. Don’t skip on the quality of the butter or the freshness of your chives—they really elevate the final dish.

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 with buttermilk, tangy mashed potato side dish, easy mashed potatoes recipe, buttery mashed potatoes

Potatoes: Yukon Golds work wonderfully for their buttery texture, but Russets are great if you prefer fluffier potatoes.
Unsalted Butter: Using unsalted butter lets you control the seasoning better, and it lends that rich, smooth creaminess.
Whole Buttermilk: This adds a tang that’s subtle but essential—make sure it’s at room temperature so it blends smoothly.
Kosher Salt: Essential for seasoning both your boiling water and the mashed potatoes themselves.
Freshly Ground Black Pepper: Adds a nice touch of heat and balances out the buttermilk’s tang.
Fresh Chives: They bring a mild onion flavor and a pop of color—don’t skimp here, it’s one of my favorite finishing touches!

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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 playing around with this Buttermilk Mashed Potatoes Recipe depending on what mood I’m in or what I have on hand. Feel free to customize—it’s really forgiving and only gets better with your personal touch.

Garlic-infused butter: I sometimes melt the butter with a couple of cloves of crushed garlic; it adds a subtle warmth that my family goes crazy for.
Herb swap: Instead of chives, try fresh thyme or rosemary for a woodsy note; it’s especially nice during the holidays.
Dairy-free option: Substitute the butter for a plant-based margarine and use coconut or almond-based yogurt instead of buttermilk—texture is slightly different but still delicious.
Loaded version: Mix in crispy bacon bits and shredded cheddar cheese right before serving for an indulgent twist.

How to Make Buttermilk Mashed Potatoes Recipe

Step 1: Prep and Boil Your Potatoes the Right Way

Start by peeling your potatoes and cutting them into uniform 1 to 2-inch chunks. This helps them cook evenly. I always throw them into a large pot and cover them with cold water—that’s a crucial step because starting cold helps them cook more uniformly, avoiding mushy edges and undercooked centers. Don’t forget to season the water lightly with salt; it’s the secret foundation for well-seasoned potatoes all the way through.

Step 2: Boil and Drain Until Tender

Bring the water to a boil on high heat, then drop it to medium-low and let it simmer gently. You’ll want to cook the potatoes for about 15 to 20 minutes or until they’re tender enough that a fork slides right through. Be sure not to overcook, or they’ll soak up too much water and become gluey when mashed. Right after draining, return the potatoes to the warm pot—this step helps any excess moisture steam off so your mash won’t be watery.

Step 3: Mash with Butter and Buttermilk for Creamy Perfection

Add 6 tablespoons of butter to those hot potatoes, then get smashing! I like using a traditional potato masher for a chunkier texture, but a ricer or hand mixer works if you want ultra-smooth mash. Next, pour in your room-temperature buttermilk bit by bit, stirring to incorporate. The buttermilk adds this lovely softness and tang that makes this recipe shine. Don’t be shy about tasting here—you may need to add a splash more to reach that perfect creamy consistency.

Step 4: Season and Sprinkle with Fresh Chives

Now it’s time to bring it all together. Season generously with kosher salt and freshly ground black pepper, and stir in most of your chopped fresh chives. I recommend saving a little chive and some butter to melt on top right before serving—that touch makes it feel so homey and special.

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Pro Tips for Making Buttermilk Mashed Potatoes Recipe

Start cold with your potatoes: I learned early on that starting with cold water prevents uneven cooking and makes mashing easier.
Use room temperature buttermilk: This ensures it blends smoothly without cooling down your potatoes too much.
Don’t overwork the potatoes: Over-mashing can make them gluey, so I gently mash until just smooth.
Reserve butter and chives for garnish: It adds a beautiful finishing touch and extra flavor punch.

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 with buttermilk, tangy mashed potato side dish, easy mashed potatoes recipe, buttery mashed potatoes

Garnishes

I love scattering fresh chives on top because their bright green color just pops against the creamy potatoes. Adding a small pat of butter that melts right as you serve makes everything extra indulgent. If you want to spice things up, crispy fried onions or a sprinkle of smoked paprika are unexpected winners.

Side Dishes

This recipe pairs beautifully with hearty mains like roast chicken, seared steak, or even slow-cooked pork shoulder. For a full plate, add some roasted green beans or glazed carrots, and you’ve got a dinner that feels like a hug on a plate.

Creative Ways to Present

For holiday dinners, I sometimes pipe the Buttermilk Mashed Potatoes into heaps using a large star tip—adds a fancy touch without extra effort. Drizzling a little browned butter over the top with chive garnish turns this humble side into a crowd-pleaser. You can even serve them individually in mini ramekins for a fun, elegant presentation.

Make Ahead and Storage

Storing Leftovers

I store leftover mashed potatoes in an airtight container in the fridge, and they keep beautifully for up to 3 days. To avoid drying out, I give them a quick stir and a splash of buttermilk before reheating.

Freezing

I’ve frozen this recipe a few times with success. Just pack the mashed potatoes into a freezer-safe container with a little butter on top. When you’re ready to enjoy, thaw overnight and reheat gently to keep that creamy texture.

Reheating

The best way I’ve found to reheat is on the stovetop over low heat, stirring frequently and adding small amounts of buttermilk or cream to loosen things up. Microwaving works in a pinch, but be sure to stir halfway through to avoid cold spots.

FAQs

Can I use skim or low-fat buttermilk in this recipe?

You can, but I recommend whole buttermilk for the richest, creamiest texture. Using low-fat or skim will yield thinner mashed potatoes and less depth of flavor.
Should I peel my potatoes or leave the skin on?

For the smoothest mash, peeling is best—especially with Yukon Gold or Russet potatoes. However, if you like added texture and nutrition, you can leave the skins on; just be sure to wash thoroughly before cooking.
What’s the trick to avoiding watery mashed potatoes?

Drain potatoes well and return them to the pot to let steam evaporate before mashing. Also, add buttermilk gradually—too much liquid at once can make the mash soggy.
Can I make these mashed potatoes ahead of time?

Yes! You can make them the day before. Just store them in an airtight container in the fridge, then gently reheat with a bit of buttermilk or butter to freshen the texture.

Final Thoughts

Honestly, this Buttermilk Mashed Potatoes Recipe has become my go-to comfort food side for good reason. They’re simple, reliable, and bring everyone running to the table with big smiles. I love how versatile they are and how a few quality ingredients come together to create something truly special. So next time you want to elevate your meal with an easy, delicious side, give this recipe a try—you’ll be so glad you did.

Buttermilk Mashed Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 194 reviews

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

Print Recipe

Description

Buttermilk Mashed Potatoes are a creamy and tangy side dish made with tender potatoes mashed to perfection with butter and whole buttermilk. Enhanced with fresh chives and a touch of seasoning, this recipe offers a rich flavor that pairs beautifully with meats like pork chops, steak, turkey, or ham, making it an ideal accompaniment for everyday meals and holiday feasts.

Ingredients

Potatoes

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

Butter and Buttermilk

8 tablespoons unsalted butter, divided
½ cup whole buttermilk, at room temperature

Seasonings

½ teaspoon kosher salt
Freshly ground black pepper, to taste
4 tablespoons chopped fresh chives, divided

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Instructions

Prepare the Potatoes: Place the peeled and chunked potatoes in a large pot and cover them completely with cold water. Season the water with a pinch of salt to help flavor the potatoes as they cook.
Cook the Potatoes: Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low and let the potatoes simmer until they are tender and easily pierced by a fork, approximately 15 to 20 minutes.
Drain and Return Potatoes: Drain the cooked potatoes thoroughly and return them to the empty pot to prepare for mashing.
Mash the Potatoes: Add 6 tablespoons of unsalted butter to the hot potatoes. Using a potato masher, mash the potatoes until they are smooth and creamy, working the butter evenly throughout.
Add Buttermilk and Seasonings: Pour in the room temperature buttermilk along with the kosher salt and freshly ground black pepper. Mix thoroughly until the buttermilk is fully incorporated. If the texture is too thick, gradually add a little more buttermilk to reach the desired creaminess.
Adjust Flavor and Add Chives: Taste the mashed potatoes and adjust the seasoning by adding more salt or 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 and the last tablespoon of chopped chives for an attractive and flavorful finish.

Notes

These Buttermilk Mashed Potatoes are perfectly creamy and slightly tangy thanks to the buttermilk, creating a delightful flavor balance.
They make an ideal side dish to complement pork chops, steak, holiday turkey, ham, or any savory main course.
For extra richness, you can melt the butter garnish just before serving so it seeps deliciously into the potatoes.
Using Yukon Gold potatoes gives a naturally buttery texture, but Russet potatoes also work well for fluffier mash.