Buttermilk Mashed Potatoes With Chives

Buttermilk Mashed Potatoes with Chives

People always ask me what to do with their leftover buttermilk when they make my scones. This Buttermilk Mashed Potatoes recipe is the easiest way to use it. I love using it in my mashed potatoes because it’s rich and creamy, with a slight tang, and naturally low in fat. 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.

Buttermilk Mashed Potatoes Ingredients

You only need 6 ingredients for perfectly fluffy 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.

Variations

Potatoes: Substitute Russet potatoes, which are starchy enough for mashing, or use sweet potatoes. Avoid waxy potatoes, like red potatoes. Herbs: Swap chives with rosemary or 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?

Pour ¾ cup and 1 tablespoon of 2% milk into a measuring cup. Stir in a tablespoon of lemon juice or distilled white vinegar. Mix 2/3 cup of plain yogurt and 1/3 cup of milk. Substitute whole or 2% milk. Use sour cream instead of buttermilk.

What to Serve with Buttermilk Mashed Potatoes

Holidays: Mashed potatoes are a quintessential side dish for Thanksgiving and Christmas. Pair them with Green Bean Casserole, Brined Turkey, and Cranberry Sauce. Weeknight Dinners: Serve with air fryer chicken, turkey meatloaf, or pork chops and roasted broccoli or sauteed spinach. What to Do with Leftovers: Use these simple buttermilk mashed potatoes for these Baked Turkey Croquettes, Parmesan Mashed Potato Patties, or as the topping on my healthy Shepherd’s Pie recipe.

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.