The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
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!
It costs about $5.15 to make this recipe. However, the recipe makes eight servings for only $0.64 per serving.
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 13,700,000 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. Of course, 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.
When you start your meal planning, put this Buttermilk Mashed Potatoes recipe at the top of your list! You will not regret it because these potatoes are seriously the best!
Ingredients and Cost
Per Serving Cost: $0.64
Recipe Cost: $5.15
- 4 pounds Yukon Gold potatoes – $2.78
- 12 Tablespoons unsalted butter – $1.20
- 2 cups buttermilk – $1.16
- ¾ cup water – $0.00
- ¼ teaspoon baking soda – $0.01
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- 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 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 two smaller batches to heat them evenly.
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. However, too much mashing can lead to gross potatoes that are more like paste instead of fluffy, creamy deliciousness.
If you need to thicken your mashed potatoes, add 1 tablespoon of flour, cornstarch, or powdered milk to your potatoes. Mix it into your potatoes with a wooden spoon until they become smooth.
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.
- 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.
SERVE: As with most recipes with dairy products in them, you shouldn’t leave this out for longer than 2 hours.
STORE: Cover and store leftovers in the refrigerator for up to 3 days.
FREEZE: Once cooled, place the potatoes in a freezer-safe container or Ziploc bag. Freeze for 3-4 months.
- Dutch oven or heavy-bottomed pot
- potato masher
- rubber spatula
- Cutting board
- Chef’s knife
- Liquid measuring cup
- Measuring spoon
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 ½ 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.
- Turn 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.