Rosemary Mashed Potatoes With Buttermilk
Rosemary Mashed Potatoes With Buttermilk is the answer to your classic side-dish cravings. Creamy yellow potatoes are boiled with the skin on and mashed to a chunky yet fluffy texture with butter and tangy buttermilk. A touch of fresh rosemary is added at the end for an herbal note. Serve Buttermilk Mashed Potatoes alongside some readers’ favorites like Middle Eastern Spatchcock Chicken, Whole 30 Beef Stew, Bison Meatloaf or Gluten Free Turkey Meatballs for a comforting and well rounded meal.
I’ve been making mashed potatoes for years and I’m excited to share this version. This is definitely an indulgent mash potato- richer and creamier than my Rosemary Sweet Potato Mash, Whole30 Mashed Potatoes or Root Vegetable Mash. But hey- everything in moderation, right?
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Why this Buttermilk Mashed Potatoes recipe works
- Delicious flavors: Buttermilk in mashed potatoes is like heaven and adds a tang without the heaviness.
- Easy to make: This dish is perfect for last minute holiday side dishes or just to have for a family dinner.
- Versatile: Buttermilk Mash not only pairs well with chicken, beef or seafood but it also goes with other vegetables like Rosemary Carrots, Roasted Brussel Sprouts with Carrots and Honey and Roasted Butternut Squash and Cauliflower.
Ingredients needed
- Yellow potatoes. Russets or red potatoes could work too- but for this recipe gold potatoes are the best.
- Unsalted butter.
- Buttermilk.
- Kosher salt.
- Pepper.
- Fresh rosemary.
How to make Mashed Potatoes with Buttermilk
Step One: Start with cutting the potatoes into quarters. Place them in a large pot and add just enough cold water to cover them completely.
Step Two: Bring the water to a boil and let the potatoes cook for about 15 minutes or until fork tender.
Step Three: Drain the potatoes in a colander and place them back into the warm pot.
Step Four: Add half of the butter and a touch of salt and pepper and mash the potatoes with a masher or large wooden spoon. Then add ¼ cup of the buttermilk and the remaining butter and continue to mash. Taste test and add more buttermilk and salt if needed. Stir in the rosemary. Transfer to a serving dish and serve warm.
Storing and reheating leftovers
Store any remaining leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 1-2 minutes or on the stove top over low heat.
Helpful tips for this Mashed Potatoes With Buttermilk recipe
- Skin on gives a more rustic texture. You can always peel the potatoes.
- Cut the potatoes evenly and not too small. This will help them cook evenly.
- Add the salt, butter and buttermilk in small increments to adjust to your preferred consistency.
- Use a potato masher or a large wooden spoon to mash.
- My grandma taught me this decades ago – adding a touch of corn starch or baking soda helps keep mashed potatoes fluffy.
- This recipe works with regular milk or alternative milks too.
Serving suggestions
Mashed potatoes are a classic and go with several main dishes such as Bison Meatballs, Rosemary Salmon, Slow Cooker Italian Chicken, Honey Mustard Chicken Thighs, Pumpkin Glazed Chicken, Shaved Beef Stir Fry and Garlic Steak Bites.
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Mashed Potatoes With Buttermilk
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Equipment
- large pot
Ingredients
- 2 ½ pounds yellow potatoes skin on, rinsed and cut into quarters
- 3-4 tablespoon unsalted butter plus more if needed
- ¼-½ cup buttermilk
- 1 teaspoon kosher salt plus more if needed
- 1/2 teaspoon black pepper plus more if needed
- 1 tablespoon rosemary fresh, chopped
Instructions
- Start with cutting the potatoes into quarters. Place them in a large pot and add just enough cold water to cover them completely.
- Bring the water to a boil and let the potatoes cook for about 15 minutes or until fork tender.
- Drain the potatoes in a colander and place them back into the warm pot.
- Add half of the butter and a touch of salt and pepper and mash the potatoes with a masher or large wooden spoon. Then add ¼ cup of the buttermilk and the remaining butter and continue to mash. Taste test and add more buttermilk and salt if needed. Stir in the rosemary. Transfer to a serving dish and serve warm.
Notes
Store any remaining leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 1-2 minutes or on the stove top over low heat. Helpful tips:
- Skin on gives a more rustic texture. You can always peel the potatoes.
- Cut the potatoes evenly and not too small. This will help them cook evenly.
- Add the salt, butter and buttermilk in small increments to adjust to your preferred consistency.
- Use a potato masher or a large wooden spoon to mash.
- My grandma taught me this decades ago – adding a touch of corn starch or baking soda helps keep mashed potatoes fluffy.
- This recipe works with regular milk or alternative milks too.
Making this recipe? I would love to see it! Tag me on Instagram at @whensaltyandsweetunite or use hashtag #whensaltyandsweetunite .
