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Buttermilk Mashed Potatoes
Ah! Thanksgiving is officially 1 week away! It’s time to start thinking about what recipes you’re going to make and I highly recommend these Buttermilk Mashed Potatoes! They’re SO rich and creamy, plus they’re a little tangy, too.
MY LATEST VIDEOSTo Make Buttermilk Mashed Potatoes Before Turkey Day:
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 crackpot 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.
- 4 pounds Yukon Gold potatoes, peeled, quartered, and cut into ½-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, 1½ cups buttermilk, water, baking soda, and 1 teaspoon salt to 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 pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining buttermilk until absorbed and potatoes are creamy. Season with salt and pepper. Serve.
See More Everything but the Turkey Posts:
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