Fluffy Buttermilk-Mashed Potatoes Recipe (2024)

I didn't bother with moving the potatoes to a separate bowl and warming the buttermilk, I just dumped it all in the pot together after draining the potatoes. Added 2 tablespoons instead of teaspoons of butter. And it was fantastic! Very fluffy, light, and creamy. Ideal mashed potatoes.

It came out a little more cement-y/thick than some of my guests preferred, especially when cooled. The flavor was nice, but I suggest using a ricer or something to fluff them up.

Yukon Gold potatoes are not good for mashing. They don't "dry out" the way the brown baking potatoes do...

I've noticed in Houston, many restaurants prepare their mashed potatoes with buttermilk. In theory, I presume to lower the calories. However, I used Borden's whole milk Bulgarian cultured buttermilk, doubled the butter because I like butter. Otherwise, I followed the recipe exactly and the mashed potatoes were a smashing hit!

Here is an Irish girl's recipe for perfect mashed spuds:Take 4 Large floury potatoesCut the potatoes up so that each piece is about 2 in X 1.5 in approxSteam them until soft in the middleHeat up about 1 cup whole milk and about 1.5 oz butter with a little salt in a saucepan until almost boiling.Tip in the soft steamed potatoes, and mash - adding more milk and butter and salt to tastePut mash in a shallow ovenproof dish, fork over, dot with a little butter, and bake at 325F for 20-30mins

Loved this! Thank you, Molly!

These potatoes were bland and a bit gluey. They also had a green hue much like others who wrote notes. I have a recipe from Pioneer Woman that is my go to mashed potato recipe. I’ll stick with that in the future.

Really enjoyed the flavor with the tang of the buttermilk, but mine turned out far from fluffy - much denser and paste-like. I'll stick to my usual no recipe method next time I want mashed potatoes.

These were nice, particularly if you have the buttermilk in the refrigerator. Flavor was good.

i made this in a food processor, as me and my brother are both recovering from wisdom teeth surgery. i added: another potato, 1 TBS miso, 1 TBS nutritional yeast, 1/2 tsp white pepper, 1/2 tsp garlic powder, 1/2 tsp rosemary, 1/3 cup sour cream & 1 green onion. it was delicious, but if i was remaking it for a normal occasion i’d make it in a stand mixer to avoid a soup-like consistency.

I could taste the baking soda. I did not like that.

Here is an Irish girl's recipe for perfect mashed spuds:Take 4 Large floury potatoesCut the potatoes up so that each piece is about 2 in X 1.5 in approxSteam them until soft in the middleHeat up about 1 cup whole milk and about 1.5 oz butter with a little salt in a saucepan until almost boiling.Tip in the soft steamed potatoes, and mash - adding more milk and butter and salt to tastePut mash in a shallow ovenproof dish, fork over, dot with a little butter, and bake at 325F for 20-30mins

When it came to boiling the potatoes, I salted 1 qt water with 2 tbsp Diamond Crystal Kosher Salt (thanks Samin Nosrat!) and added the potatoes once the water reached a boil. I checked after 10 min, found them still hard, then forgot about them for maybe 5 min when they were a little past fork tender.I didn’t heat the buttermilk (didn’t really see a point) and used low-fat buttermilk. I then used a hand mixer to mash, added in 1 tbsp unsalted butter, and a dash more of salt. Perfection!

Everyone found these potatoes bland, and I added more buttermilk and butter. Very disappointed.

Very easy to prepare and delicious. I used a ricer because I couldn't find my masher and was really pleased with the results. One strange thing, though... They turned a sickly green color as they cooled after dinner. Could the baking soda have something to do with that?

Buttermilk is added for its zippy flavor.

These were very easy and delicious! I added an additional ounce of buttermilk (just my preference), and they were perfect.

This is more involved than I thought it would be.It would simply if I would take the time in the morning or afternoon to mis en place, but since I didn’t, and was handling a long phone call from a dear friend right in the prep time, I used a bag of small mixed potatoes from TJ’s and ended up with green mashed potatoes! Not particularly off-putting but entirely novel!This recipe is very good, but I think I still prefer my thirty year old recipe that is a riff on someone else’s original. ***

I doubled the recipe, except for the baking soda, I kept it at 1/2 t. It really does fluff up the potatoes. The only thing different I would do next time is use a ricer- there were just too many lumps for our taste using the masher. I also adder an extra dollop of butter as I plated.

I feel like an idiot, but how think should I slice the potatoes? I wish this was included in the recipe.