Creamy Buttermilk Mashed Potatoes Recipe for Perfect Sides

Sometimes the simplest dishes are the best. These Buttermilk Mashed Potatoes with a touch of garlic are buttery, creamy, and lightly tangy — a perfect side for many proteins. They pair especially well with Lemon Butter Tilapia, Pan Seared Lamb Chops, Herb Roasted Duck, or Chicken Drumsticks in Creamy Sauce.

Best Buttermilk Mashed Potatoes

This easy recipe produces rich, creamy mashed potatoes with a subtle tang from the buttermilk and a gentle hint of garlic. It’s simple to prepare and works for weeknight dinners, holiday meals, or any time you want a comforting side dish.

Can You Use Buttermilk in Mashed Potatoes?

Yes. Buttermilk adds a bright, tangy note that complements the potatoes and butter. It’s also a great way to use any leftover buttermilk you have on hand.

The Ingredients

These mashed potatoes require only a handful of ingredients:

• Potatoes: Russets (Idaho) are ideal for fluffy mashed potatoes. Yukon Gold or red potatoes also work if you prefer a different texture.
• Buttermilk: Use room-temperature buttermilk for the best texture and flavor.
• Garlic: Boil two peeled cloves with the potatoes and mash them together for a mild garlic flavor.
• Butter: Use a good-quality salted butter; it improves richness and means you’ll need to add less extra salt.
• Salt and Pepper: White pepper is less visible in the potatoes, but black pepper works fine too.

See the recipe card below for precise quantities.

How To Make Mashed Potatoes With Buttermilk

1. Peel and cut potatoes into even pieces, rinse, and place them in a pot with the peeled garlic cloves.
2. Cover with cool water and bring to a boil. Cook until fork-tender, about 15–20 minutes.
3. Drain well, then return the potatoes and garlic to a bowl or the pot and begin mashing.
4. Add buttermilk in thirds while mashing or beating to incorporate it evenly.
5. Add butter a tablespoon at a time, mixing until the potatoes are creamy and fluffy. Season with salt and pepper to taste.
6. Serve warm with additional pats of butter and an optional garnish of chives or parsley.

Tips For The Best Buttermilk Mashed Potatoes

1. Mash the potatoes while they are still hot and just drained for the creamiest texture.
2. Bring buttermilk to room temperature before adding so it doesn’t cool the potatoes suddenly.
3. Start with a potato masher to break the potatoes down, then use a handheld mixer on low to achieve a fluffy finish.
4. Don’t overbeat when using a mixer or stand mixer; overmixing can make potatoes gluey.
5. A few small lumps are fine — perfectly smooth isn’t required for great texture.

Substitutions

Customize the recipe to suit dietary needs or preferences:

• Vegan/Dairy-free: Use plant-based milk and vegan butter instead of buttermilk and dairy butter.
• Potato type: Any potato works — adjust liquid and mashing time for texture.
• Regular milk: If you don’t have buttermilk, regular milk will work (use a little lemon juice or vinegar for tang, if desired).

Variations

• Loaded: Stir in shredded cheese and crispy bacon bits for a loaded version.
• Garlic-forward: Use a whole bulb of roasted garlic for a deeper, sweeter garlic taste.
• Spicy: Add a pinch of cayenne or your favorite spice blend for heat.
• Seasoned: Mix in Italian seasoning, Cajun spice, or an all-purpose blend to change the flavor profile.

Equipment

A potato masher or ricer works well. A handheld mixer or stand mixer can speed up the process, but take care not to overmix.

Storage

Store mashed potatoes in an airtight container in the refrigerator for 2–3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk or butter if needed to refresh the texture.

Important Tip

For added nutrition and texture, leave the skins on when mashing to retain more fiber and nutrients.

What To Serve With Mashed Potatoes

• Pan Seared Ribeye Steak
• Chicken Drumsticks in Creamy Sauce
• Pan Seared Lamb Chops
• Lemon Butter Tilapia
• Pan Grilled Salmon
• Sautéed Vegetables
• Pan Seared Tilapia

I hope you enjoy this Buttermilk Mashed Potatoes recipe. It’s been on my list for a long time and I’m glad to share it — bon appétit!

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Buttermilk Mashed Potatoes

Sometimes the simplest things are the best. These Buttermilk Mashed Potatoes, with a hint of garlic, are buttery, creamy, and slightly tangy — a perfect side for many proteins.

Prep: 20 minutes mins

20 minutes mins

Total: 40 minutes mins

Servings: 6 servings

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Equipment

• Potato masher or fork
• Electric hand beater (optional)

Ingredients

• 2 pounds russet potatoes (about 5 large)
• 2 garlic cloves, peeled
• 1 cup buttermilk (room temperature)
• 4 Tablespoons good-quality salted butter
• ½ teaspoon salt, or to taste
• ⅛ teaspoon ground white or black pepper
• 2-3 Tablespoons extra butter for topping (optional)
• Snipped chives, minced parsley, or chopped green onions for garnish (optional)

Instructions

• Peel and cut potatoes. Rinse well and cut into even pieces so they cook uniformly.
• Boil with garlic. Place potatoes and peeled garlic in a pot, cover with cool water, and bring to a boil. Cook until potatoes are fork-tender, about 15–20 minutes.
• Drain. Drain the potatoes and garlic thoroughly.
• Mash. Return potatoes and garlic to a bowl or pot and mash with a potato masher until mostly broken down. Use a hand mixer on low to make them fluffy, about 1–2 minutes.
• Add buttermilk and butter. Add the buttermilk in thirds while mixing, then add butter one tablespoon at a time until incorporated.
• Warm and season. Return the potatoes to the pot over medium heat to warm through, taste, and adjust salt and pepper as needed.
• Serve. Transfer to a serving dish, top with extra butter and garnish if desired. Serve hot.

Notes

1. White pepper blends in visually and offers a milder pepper flavor, but black pepper is fine.

2. Mash potatoes while hot for the smoothest, creamiest result; cooling makes them firmer and lumpier.

3. Let buttermilk come to room temperature before adding so the potatoes stay warm and blend evenly.

4. Start with a masher, then finish with a hand mixer on low for fluffiness. Avoid overmixing to prevent a gluey texture.

Nutrition

Calories: 365kcal | Carbohydrates: 47 g | Protein: 6 g | Fat: 18 g

Additional Info

Course: Side Dish

Cuisine: American

Calories: 365