This Buttermilk Mashed Potatoes recipe is a quick and easy Thanksgiving side dish. The buttermilk makes these potatoes creamy, a little tangy, and so irresistible!
Ah! Thanksgiving is almost here! Are you ready? Ready or not it is time to start thinking about Thanksgiving dinner. Are you hosting? Or are you in charge of bringing some side dishes to a party you are attending? What are you going to make?
There are so many options. I mean, when you go to google and type in Buttermilk Mashed Potatoes, there are literally 4,180,000 results! Holy Moly! If that’s not overwhelming, I don’t know what is.
But have no fear! I am here to help calm your nerves and make your day go a little more smoothly. No Thanksgiving dinner is complete without mashed potatoes.
I highly recommend these Buttermilk Mashed Potatoes! They’re SO rich and creamy, plus they’re a little tangy, too.
So get your list started for your meal planning and put this Buttermilk Mashed Potatoes recipe at the top of your list! You will not regret it because these potatoes are seriously the best!
Buttermilk Mashed Potatoes Recipe Questions Answered:
What is the best potato for mashing?
When selecting your potatoes you want to go with ones that are higher in starch. Russets or Yukon golds are perfect for this. These potatoes turn out fluffy, smooth, and hold the most flavor in the mashed potatoes.
Other types of potatoes like red or white ones are waxier and therefore, take more mashing to become smooth. Too much mashing can lead to gross potatoes that are more like paste instead of fluffy creamy deliciousness.
How can I thicken my mashed potatoes?
If you need to thicken your mashed potatoes, add 1 TBS of flour, cornstarch, or powdered milk to your potatoes. Mix it into your potatoes with a wooden spoon until they become smooth.
How many potatoes do I need to make mashed potatoes for 4 people?
As a general rule, you should plan to use ½ pound of potatoes per person. So for example, if you are planning on 10 people, use 5 pounds of potatoes or for 4 people, use 2 pounds of potatoes.
How to make the Best Buttermilk Mashed Potatoes:
- First, add the potatoes, butter, buttermilk, water, baking soda, and 1 teaspoon salt to Dutch oven and mix to combine.
- Next, bring it to a boil, cover, and reduce heat to low. Let it simmer, stirring occasionally, for about 20-25 minutes. Remove the lid and cook over medium heat until liquid has just about evaporated.
- Then turn off the heat, add remaining butter to the pot and mash with a potato masher until smooth. Next, using a rubber spatula, fold in remaining buttermilk until absorbed and potatoes are creamy.
- Finally, season with salt and pepper and serve.
How to Make Buttermilk Mashed Potatoes Ahead of Time:
You can make this complete recipe ahead of time, and store it in the refrigerator up to 3 days in advance. Then you can heat them up by placing them in a crockpot on warm at least 2 hours in advance or use the microwave to bring them up to temperature. If you use the microwave, it’s best to separate the potatoes into 2 smaller batches to heat evenly.
Cook’s Note for Buttermilk Mashed Potatoes:
- This recipe doubles and halves beautifully, so adjust as needed for the number of guests you’re serving!
- This recipe serves 8, but since there are usually a TON of different sides at Thanksgiving I’d say you can get a good 10 servings out of this recipe.
Disclosure: This post includes affiliate links.
More delicious side dishes:
- Cheesy Broccoli Cauliflower Casserole
- Simple Cranberry Sauce
- Cranberry Pecan Curry Rice
- Turkey Gravy
- Bacon and Apple Stuffing
- Baked Mac and Cheese
- Thanksgiving Salad
- Cornbread Casserole
- Roasted Butternut Squash
- Make-Ahead Green Bean Casserole
- Pull-Apart Potato Rolls
- Fried Apples
- Roasted Brussels Sprouts
Buttermilk Mashed Potatoes
- 4 pounds Yukon Gold potatoes peeled, quartered, and cut into 1/2-inch pieces
- 12 tablespoons unsalted butter cut into pieces
- 2 cups buttermilk
- ¾ cup water
- ¼ teaspoon baking soda
- Salt and pepper
- Add potatoes, 4 tablespoons butter, 1 1/2 cups buttermilk, water, baking soda, and 1 teaspoon salt to a Dutch oven or a heavy-bottom pot and stir to combine. Bring to boil, cover, and reduce heat to low. Simmer, stirring occasionally, until potatoes are nearly tender, 20 to 25 minutes. Remove lid and cook, stirring constantly, over medium heat until liquid has nearly evaporated, about 2-3 minutes.
- Off heat, add remaining butter to the pot and mash with a potato masher until smooth. Using a rubber spatula, fold in remaining buttermilk until absorbed and potatoes are creamy. Season with salt and pepper. Serve.
See More Thanksgiving Posts:
- Succotash with Bacon and Scallions
- Succotash was served at the first Thanksgiving and this bacon-filled one should be served at yours, too!
- Cranberry Macadamia Nut Stuffing
- This is a fun twist on classic stuffing.
- Brussels Sprouts Flatbread
- Brussels Sprouts Flatbread with Prosciutto & Goat Cheese. A fabulous and easy Thanksgiving appetizer.
- Cheese Platter Basics
- Tips for Creating the Perfect Spread. I’ll show you how to make a delicious spread of fine imported cheeses served with fruit, nuts, bread, and crackers for Thanksgiving.
- Truffle Popcorn
- A crunchy, savory snack to serve with your other appetizers and hor devours
- Make-Ahead Stuffed Mushrooms with Goat Cheese
- A scrumptious little appetizer that’s quick and easy to make.
- 10 Best Thanksgiving Hosting Tips
- These tips will get an amazing Thanksgiving rolling at your house!
- Thanksgiving Planner with 5 FREE Printables
This Best Buttermilk Mashed Potatoes Recipe post first appeared on Food Folks and Fun on November 19, 2014. I have since updated the pictures and some of the originals are below.
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