If you’re looking for a lighter side dish for the holidays, you’ll love these creamy buttermilk mashed potatoes with fresh chives. Serve them with Thanksgiving turkey, roasted chicken, pork chops and applesauce, or garlic lover’s roast beef.
Buttermilk Mashed Potatoes
I love using buttermilk in my mashed potatoes because it’s rich and creamy, with a slight tang, and naturally low in fat. For those of us with healthier eating on the mind, I think you will love them. If you prefer making mashed potatoes without buttermilk, try my Garlic Mashed Potato recipe, or if you’re short on time, check out my Instant Pot Mashed Potatoes.
Why You’ll Love This Buttermilk Mashed Potatoes Recipe
If you’re like me and want to enjoy comfort food without needing to loosen your belt, you’ll love these lighter mashed potatoes. You can make them ahead for the holidays then reheat with a little more buttermilk to loosen them up. I first share this recipe October 27, 2011 and it’s gotten so many great reviews. I hope you enjoy!
- Make-Ahead Friendly: You can make them the day before Thanksgiving and reheat them with a little more buttermilk.
- Nutritious: While potatoes sometimes get a bad rap, they’re a healthy vegetable loaded with vitamin C and potassium. Plus, they contain resistant starch, which helps manage blood sugar.
- Dietary Restrictions: Weight Watchers-friendly, vegetarian, gluten-free.
If you make this healthy buttermilk mashed potato recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Buttermilk Mashed Potatoes Ingredients
You only need 6 ingredients for these healthier mashed potatoes. See the recipe card for the exact measurements.
- Potatoes: Yukon Gold potatoes, with their beautiful golden color and buttery texture, are my favorite for mashed potatoes. I like to peel them so the mashed potatoes are smooth, but if you prefer more texture, peel half of them.
- Buttermilk adds a tangier flavor than regular milk. It’s also thick but lower in calories than cream or half-and-half.
- Butter: You won’t miss all the butter most recipes require! I use a small amount since the buttermilk provides so much creaminess.
- Salt and Black Pepper season the potatoes.
- Fresh Chives add a nice pop of color and flavor.
How to Make Buttermilk Mashed Potatoes
Boil, mix, and mash to make these easy buttermilk mashed potatoes. The recipe card includes printable instructions.
- Boil Potatoes: Put the potatoes and salt in a large pot filled with water and bring to a boil. Cover, reduce the heat, and simmer until the potatoes are tender.
- Add the Remaining Ingredients: Drain the potatoes and return them to the pot. Add the buttermilk, butter, and chives.
- Mash the potatoes with a potato masher, electric mixer, or potato ricer until smooth–Don’t use a blender or immersion blender! Season with salt and pepper to taste.
Variations
- Potatoes: Substitute Russet potatoes, which are starchy enough for mashing. Avoid waxy potatoes, like red potatoes.
- Herbs: Swap chives with fresh parsley or omit them.
- Garlic Mashed Potatoes: Boil 4 peeled and halved garlic cloves with the potatoes, or stir in a spoonful of roasted garlic at the end.
- Seasoning: Stir in onion or garlic powder.
- Cheese: Mix in some parmesan or cheddar cheese.
- Dairy-Free Mashed Potatoes: Replace the buttermilk with your preferred dairy-free milk and butter.
- How to Serve More People: If you are making this dish for Thanksgiving, double the recipe and add more or less buttermilk, depending on the desired consistency.
What can you use if you don’t have buttermilk?
- Powdered buttermilk is a great option because it has a longer shelf life.
- Or mix 2/3 cup of plain yogurt and 1/3 cup of milk.
- You can also substitute whole milk or 2% milk.
- Use sour cream instead of buttermilk.
What to Serve with Buttermilk Mashed Potatoes
Storage
- Refrigerate them for 5 days, and reheat in the microwave until warm.
- Freeze cooled potatoes in an airtight container for up to 1 month.
- Reheat: Defrost the frozen mashed potatoes. If you need to reheat the entire dish and don’t want to use the microwave, cover the dish and bake it in the oven at 350°F for 20 to 30 minutes until heated through. If needed, stir in extra buttermilk.
More Potato Recipes You’ll Love
Yield: 5 servings
Serving Size: 3 /4 cup
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Put potatoes and in a large pot with salt and enough water to cover. Bring to a boil.
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Cover and reduce heat. Simmer for 20 minutes or until potatoes are tender.
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Drain and return potatoes to the pot.
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Add buttermilk, butter and remaining ingredients. Mash until smooth. Season with salt and pepper to taste.
Last Step:
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Serving: 3 /4 cup, Calories: 150 kcal, Carbohydrates: 31 g, Protein: 5 g, Fat: 1.5 g, Sodium: 63 mg, Fiber: 2.5 g, Sugar: 3 g