Go Back
–+ servings
A bowl of mashed potatoes topped with a pat of butter and chopped herbs, with a spoon resting in the bowl. A sprig of rosemary and a striped napkin are beside the bowl on a light surface.

Mashed Potatoes With Buttermilk

Kristina Cadelina
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
Print Recipe Pin Recipe

Save This Recipe

Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!

Prep Time 10 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine American
Servings 6

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

Notes:
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:
  • 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.
If you’re trying to stay organized with meal planning this month, I’ve been using ​Meals Hero ​(affiliate link) to save and plan recipes in one place. You can create meal plans using your favorite recipes (even your own handwritten ones, from blogs or social media) and you can order the groceries straight to your door. Click the link above to find out more and give it a try!
Keyword Mashed Potatoes with Buttermilk
Tried this recipe?Let us know how it was!