Creamy Southern Buttermilk Mashed Potatoes Recipe
There’s just something about a big bowl of homemade mashed potatoes that makes any meal feel a little more special. These Creamy Southern Buttermilk Mashed Potatoes are everything you want in a good old-fashioned comfort food side dish. They’re rich, buttery, wonderfully creamy, and have just a little tang from the buttermilk that makes them extra delicious.
Around here, mashed potatoes are always welcome at the supper table, whether we’re serving them alongside fried chicken, country-style steak, or a Sunday roast. And when Thanksgiving rolls around, these creamy buttermilk mashed potatoes are a wonderful addition to the holiday spread. After all, you need something delicious to catch all that homemade turkey gravy!
Best of all, this recipe is made with simple ingredients and comes together without a lot of fuss. Just good, honest Southern cooking that brings everybody back for another helping.
Why You’ll Love These Buttermilk Mashed Potatoes
- Rich, Buttery, and Creamy: These homemade mashed potatoes have that wonderful creamy texture and buttery flavor that makes them pure comfort food in every bite.
- A Little Buttermilk Magic: The buttermilk adds a subtle tang that balances the richness of the butter and gives these potatoes a little something extra without being overpowering.
- Simple Pantry Ingredients: You don’t need anything fancy to make a delicious bowl of mashed potatoes. Just a handful of everyday ingredients and a little love.
- Perfect for Holiday Gatherings: These creamy potatoes are right at home on the Thanksgiving table, alongside your favorite holiday side dishes and plenty of homemade gravy.
- A Versatile Southern Side Dish: From Sunday suppers to busy weeknight dinners, these potatoes pair beautifully with fried chicken, pork chops, meatloaf, and just about anything else you’re cooking up.
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Ingredients for Creamy Buttermilk Mashed Potatoes
One of the things I love most about homemade mashed potatoes is that you don’t need a long list of fancy ingredients to make something downright delicious. Just a few simple kitchen staples come together to make a comforting Southern side dish that’s full of flavor.
Here’s what you’ll need to make these creamy buttermilk mashed potatoes:
- Russet Potatoes: These are my go-to potatoes for this recipe. Their high starch content makes them wonderfully fluffy when cooked and mashed, and they soak up all that buttery goodness beautifully.
- Butter: Adds that rich, delicious flavor we all expect from a good bowl of Southern mashed potatoes. Butter makes everything better, doesn’t it? If your spirit compels you to throw in an extra half stick of butter, go for it honey! Ain’t nobody gonna complain about that! Besides, aren’t holiday sides supposed to be a bit indulgent?
- Chicken Broth: Adds an extra layer of savory flavor to the potatoes and helps bring everything together for a creamy consistency.
- Buttermilk: The star ingredient! Buttermilk gives these mashed potatoes their lovely creamy texture and a subtle tang that balances the richness of the butter.
- Fine Sea Salt: I use finely ground sea salt, similar in texture to regular table salt, to season the potatoes. It blends in easily and helps bring out all those wonderful flavors.
- Ground Black Pepper: Just enough to add a little warmth and seasoning without overpowering the buttery potatoes.
- Water: For boiling the potatoes until they’re perfectly fork-tender and ready for mashing.
- Kosher Salt (Optional): Adding a little kosher salt to the cooking water is a great way to season the potatoes as they cook.
I know some of y’all are already saying, why two different kinds of salt, Julia…and the answer is that you want that finer finishing salt in the potatoes for serving so nobody is crunching on big salt flakes.
Helpful Kitchen Tools You Might Need
You don’t need any fancy equipment to make a delicious batch of creamy buttermilk mashed potatoes. Just a few basic kitchen tools will get the job done!
- Large Pot: A good-sized pot gives the potatoes plenty of room to cook evenly until they’re nice and fork-tender.
- Vegetable Peeler: A vegetable peeler makes peeling potatoes so much easier. I’ll link my favorite tool in the recipe card below.
- Colander: For draining the cooked potatoes before mashing. You want to get rid of that excess water so your mashed potatoes stay rich and creamy.
- Potato Masher or Electric Hand Mixer: A good old-fashioned potato masher works beautifully for making homemade mashed potatoes! It gives you control over the texture, whether you like them a little rustic or nice and smooth. I usually opt for my hand mixer though because it makes quick work of getting the job done. There’s no shame in my electric hand mixing game!
- Measuring Cups and Spoons: Handy for measuring the buttermilk, butter, and seasonings.
- Rubber Spatula or Wooden Spoon: Perfect for gently folding everything together without overworking the potatoes.
- Serving Bowl: A pretty serving bowl makes these creamy mashed potatoes look right at home on your Sunday supper or Thanksgiving table.
Julia’s Tip: Avoid using a blender or food processor to mash your potatoes. Those powerful blades can overwork the starches and leave you with a gummy, glue-like texture instead of the light, fluffy mashed potatoes we’re after.
How to Make Southern Buttermilk Mashed Potatoes
Begin by peeling the potatoes, then rinse them under cold water. Place them on a cutting board and cut into evenly sized slices. Try to get the slices as even as possible so that the potatoes all cook the same.
Next, transfer the potato slices to a large pot and fill with cold water until the potatoes are just covered.
I like to add a big pinch of kosher salt to the water for cooking, but that is optional y’all.
Place the pot on a burner over medium heat and bring to a boil. Once boiling, reduce the heat to medium low and cook the potatoes for 15 to 20 minutes, until they are very tender.
Carefully drain the potatoes in a colander, then transfer them back to the warm pot or a mixing bowl. Too much leftover cooking water can make your potatoes watery instead of rich and creamy.
Next, add the butter. I like to slice the butter up before adding it to the potatoes.
I like to grab my hand held potato masher to start the mashing process and get the butter melted into the potatoes.
Next, add the chicken broth and buttermilk. This is when I pull out the electric hand mixer that I’ve got all ready to go and whip the potatoes into their creamy goodness. Then add the salt and pepper and quickly mix once more.
Now it is time for the cook’s perk! Grab your tasting spoon and have a little taste of your creation. Is the seasoning just right? If not, then add a bit more, mix and have another taste…with a different tasting spoon.
When the creamy buttermilk mashed potatoes are just perfect, transfer them to a serving bowl. It’s time to eat!
Tips for the Best Creamy Mashed Potatoes
Making a good bowl of homemade mashed potatoes isn’t complicated, but a few simple tricks can take them from ordinary to downright delicious! Here are my best tips for getting those perfectly creamy, buttery mashed potatoes every time.
- Start with the Right Potatoes: Russet potatoes are my favorite for this recipe because their starchy texture makes them light and fluffy when mashed. They’re also wonderful at soaking up all that delicious butter and buttermilk.
- Cut Potatoes into Even Pieces: Try to cut your peeled potatoes into similar-sized slices so they cook evenly. That way, you won’t have some pieces falling apart while others are still hard in the middle.
- Start with Cold Water: Place the potatoes in your pot and cover them with cold water before bringing everything to a boil. This helps the potatoes cook more evenly from the inside out.
- Don’t Skimp on the Butter: Butter adds richness and that wonderful homemade flavor we all love. For the smoothest results, let it soften or melt before adding it to the hot potatoes.
- Chicken Broth Temperature: Warm chicken broth blends easily into hot potatoes, but I’ll confess that I usually just let mine come to room temperature. Works just fine for me, y’all!
- Add Buttermilk Gradually: Start with the amount called for in the recipe and gently work it into the potatoes. If you prefer a softer consistency, add a little more until they’re just the way you like them. Room-temperature buttermilk blends in nicely, too.
- Don’t Overwork the Potatoes: This is an important one, y’all! Mash just until the potatoes are smooth and creamy. Too much stirring or whipping can release excess starch and turn those beautiful potatoes into a gummy mess.
- Taste Before Serving: Give your mashed potatoes a taste and adjust the salt and black pepper as needed. Sometimes a little extra seasoning makes all the difference.
- Serve Them Nice and Warm: Mashed potatoes are always best served warm, with an extra pat of butter melting over the top. And if there’s gravy on the table, you know what to do!
Frequently Asked Questions
Buttermilk adds a wonderful creamy richness and a subtle tangy flavor that takes ordinary mashed potatoes up a notch! Its slight acidity helps balance all that buttery goodness without overpowering the potatoes. It’s a simple Southern ingredient that adds a little something special to this classic comfort food side dish. Once you try mashed potatoes with buttermilk, you might just find yourself making them this way more often!
Not at all! Buttermilk adds a mild, pleasant tang that complements the rich butter and fluffy potatoes. It gives homemade mashed potatoes a little extra flavor without making them taste sour. Even folks who don’t usually drink buttermilk may enjoy it in this recipe. I truly recommend everyone try it!
I prefer Russet potatoes because their high starch content makes them wonderfully light and fluffy when mashed. Yukon Gold potatoes are another good option if you prefer a naturally buttery flavor and a slightly denser, creamier texture. And, if you’re keeping count, I’ve said I prefer Russet potatoes 3 times already! Ha!
Absolutely! You can prepare these mashed potatoes a day ahead and store them in an airtight container in the refrigerator. When you’re ready to serve, gently reheat them with a splash of chicken broth or buttermilk and a little extra butter to bring back that wonderful creamy consistency. It’s a great way to get a head start on Thanksgiving dinner!
Yes, you can substitute regular whole milk if that’s what you have on hand. Your mashed potatoes will still be delicious and creamy, but you’ll miss that subtle tang that makes buttermilk mashed potatoes special.
Usually, this happens when the potatoes are overworked. Using a blender, food processor, or mixing them too vigorously can release too much starch, leaving you with a sticky texture. A good old-fashioned potato masher is your best friend for keeping them fluffy. If you want to use an electric tool, then I recommend your electric hand mixer, but still don’t overmix the potatoes.
Yes! For this recipe, I recommend peeling the Russet potatoes to get that smooth, creamy texture. If you enjoy a more rustic mashed potato with a little skin mixed in, you can certainly leave some on, but the texture will be different.
You sure can! Just keep in mind that salted butter and chicken broth both contribute salt to the recipe. Start with a little less added salt, give those potatoes a taste, and adjust the seasoning as needed. For the record, I used salted butter for EVERYTHING! I know pro bakers will cringe at my saying so, but I’ve never even bought unsalted butter in my life.
If you’re making a big holiday meal, keeping everything warm can be a juggling act! You can transfer the finished mashed potatoes to a buttered slow cooker set on the warm setting. Keep the lid on and give them an occasional gentle stir, adding a splash of warm broth if needed. Make sure they stay at 140°F or warmer for food safety, and avoid holding them too long so they don’t dry out.
What to Serve with Buttermilk Mashed Potatoes
Well, y’all, there’s not much that doesn’t go with a big helping of creamy homemade mashed potatoes! This classic Southern side dish is right at home alongside everything from a simple weeknight supper to a big Sunday family dinner. And, of course, they’re a wonderful addition to your Thanksgiving table.
Here are a few of my favorite ways to serve these buttery buttermilk mashed potatoes:
- Southern Fried Chicken: You just can’t beat a plate of crispy fried chicken with a generous helping of creamy mashed potatoes. Add some green beans and a biscuit, and you’ve got yourself a mighty fine Southern supper.
- Country Fried Steak or Chicken Fried Chicken: These are made for mashed potatoes! Spoon a little homemade country white gravy over everything, and you’ve got comfort food at its finest. That’s some mighty fine chicken fried chicken on the plate in the photo above!
- Homestyle Meatloaf: A thick slice of tender meatloaf with mashed potatoes on the side is one of those old-fashioned meals that never goes out of style.
- Smothered Pork Chops: Tender pork chops with plenty of savory onion gravy are delicious served over a helping of these fluffy potatoes.
- Roasted Chicken or Pot Roast: Whether you’re cooking a Sunday roast or a simple roasted chicken, these mashed potatoes are just the thing for soaking up those flavorful pan juices.
- Thanksgiving Turkey and Gravy: These creamy buttermilk mashed potatoes deserve a spot right next to the turkey, cornbread dressing, and all your favorite holiday sides. Don’t forget to make a little well in the middle for that delicious turkey gravy!
Storing and Reheating Leftover Mashed Potatoes
If you happen to have a few leftover buttermilk mashed potatoes, don’t you dare let them go to waste! They’re just as delicious the next day with a little TLC to bring back that wonderful creamy texture. Here are a few easy ways to store and reheat them so you can enjoy every last spoonful.
Refrigerating Leftovers: Allow the mashed potatoes to cool slightly, then transfer them to an airtight container and refrigerate within two hours of cooking. They’ll keep well in the refrigerator for up to 3 to 4 days.
Reheating on the Stovetop: My favorite way to reheat mashed potatoes is in a saucepan over low heat. Add a splash of chicken broth or buttermilk and a little pat of butter, then stir gently until the potatoes are heated through and creamy again. Add more liquid as needed to get the consistency just right.
Reheating in the Microwave: For smaller portions, place the mashed potatoes in a microwave-safe bowl with a splash of broth or buttermilk and a little butter. Cover loosely and heat in short intervals, stirring between each, until heated all the way through.
Reheating in the Oven: This is my personal favorite method. If you’re warming up a larger batch, especially after a holiday meal, transfer the potatoes to a buttered baking dish. Add a little broth and a few pats of butter, cover tightly with foil, and warm in a 350°F oven until heated through, which usually takes 45 minutes to an hour. Give them a gentle stir before serving.
Can You Freeze Buttermilk Mashed Potatoes? You sure can! Once cooled, portion the mashed potatoes into freezer-safe containers or bags, leaving a little room for expansion. Freeze for up to 2 months for the best quality. Thaw overnight in the refrigerator before reheating. The texture may change slightly after freezing, but a little extra butter and a splash of buttermilk can help bring back their creaminess.
Easy Buttermilk Mashed Potato Variations
These creamy Southern buttermilk mashed potatoes are mighty delicious just the way they are, but there’s always room to have a little fun in the kitchen! If you’re looking to change things up, here are a few tasty variations to try.
- Roasted Garlic Buttermilk Mashed Potatoes: Mash in a few cloves of soft, roasted garlic for a wonderful savory flavor. This is especially delicious alongside roasted chicken or a juicy steak.
- Cheesy Buttermilk Mashed Potatoes: Stir in freshly shredded sharp cheddar cheese while the potatoes are still hot. The cheese melts right in for an extra-rich and comforting side dish.
- Loaded Buttermilk Mashed Potatoes: Add crispy crumbled bacon, shredded cheddar cheese, and chopped green onions for a loaded baked potato-inspired twist. A little dollop of sour cream on top wouldn’t hurt a thing, either!
- Herb Butter Mashed Potatoes: Mix in a little fresh chopped chives, parsley, or thyme with the butter. The fresh herbs add lovely flavor and a pretty pop of color, especially for holiday dinners.
- Extra-Rich Holiday Mashed Potatoes: For an even more indulgent version, stir in a couple of tablespoons of softened cream cheese along with the butter. It’s a delicious option when you want something a little extra special for Thanksgiving or Christmas dinner. I s’wanee y’all, the cream cheese in mashed potatoes is so good!
If you’re looking for more great potato side dishes, y’all just check out my potato side recipes here at Julia’s Simply Southern.
Creamy Southern Buttermilk Mashed Potatoes Recipe Card
Below you will find the printable recipe card with all of the details for preparing delicious buttermilk mashed potatoes to share at your next gathering of family and friends!
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Creamy Southern Buttermilk Mashed Potatoes
Ingredients
- 6 medium to large Russet potatoes peeled and cut into evenly sized slices
- 12 tablespoons ¾ cup butter, or to taste
- ¼ cup chicken broth
- ¼ cup plus 2 tablespoons buttermilk
- 2 teaspoons fine sea salt similar in texture to table salt, or to taste
- ¾ teaspoon ground black pepper or to taste
Instructions
- Prepare the Potatoes: Peel the Russet potatoes, rinse under cool water, and cut into evenly sized slices.
- Cook the Potatoes: Place the potatoes in a large pot and add enough cold water to cover them by about an inch. If desired, add ½ teaspoon kosher salt to the cooking water. Bring to a boil over medium-high heat, then reduce the heat as needed to maintain a gentle boil. Cook for approximately 15 to 20 minutes, or until the potatoes are fork-tender.
- Drain Well: Carefully drain the cooked potatoes in a colander, then return them to the warm pot. Allow them to sit for a minute or two so excess moisture can evaporate.
- Add the Butter: Add the butter to the hot potatoes and mash with a potato masher until the butter melts and the potatoes begin to break down.
- Make Them Creamy: Add the chicken broth and buttermilk, then continue mashing gently until the potatoes reach your desired creamy consistency. Avoid overmixing, which can make mashed potatoes gummy.
- Season to Taste: Add the fine sea salt and ground black pepper. Gently stir to combine, then taste and adjust the seasonings as needed.
- Serve and Enjoy: Transfer the creamy buttermilk mashed potatoes to a serving bowl. Garnish with an extra pat of butter and a sprinkle of black pepper, if desired. Serve warm with your favorite gravy.
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I Can’t Wait for You to Try These Buttermilk Mashed Potatoes!
Well, y’all, it doesn’t get much better than a big bowl of creamy homemade mashed potatoes! These Southern Buttermilk Mashed Potatoes are proof that a few simple ingredients can turn into something downright delicious. With their buttery flavor, fluffy texture, and just a little tang from the buttermilk, they’re the kind of side dish that never goes out of style.
Whether you’re making them for a weeknight supper, Sunday dinner with the family, or adding them to your Thanksgiving menu, these mashed potatoes are sure to be a welcome addition to the table. Just don’t forget the gravy!
I hope you and your family enjoy this recipe as much as we do. If you give it a try, I’d love to hear how it turned out. Be sure to leave a comment and a star rating below. Your feedback means so much and helps other home cooks discover recipes they’ll love, too.
Thanks so much for stopping by, and until next time, keep cooking up something delicious!
About Julia
Hey Y’all! I’m Julia, the cook and writer behind the recipes here at Julia’s Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!
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