Creamy Southern Buttermilk Mashed Potatoes
These Creamy Southern Buttermilk Mashed Potatoes are rich, buttery, and perfectly fluffy with a delicious hint of tang from the buttermilk. Made with simple ingredients, this easy homemade side dish is perfect for Sunday suppers, family dinners, and Thanksgiving gatherings. Serve them warm with a little extra butter and your favorite gravy for Southern comfort food at its finest!
Servings: 8 people
Calories: 282kcal
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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Notes
Season to Taste: Always taste your mashed potatoes before serving. Potatoes need a good amount of seasoning, but the saltiness of butter and chicken broth can vary. Start with less salt if using salted butter or regular chicken broth, then adjust to your liking.
Use Fine Salt: Fine sea salt, similar in texture to regular table salt, blends easily into mashed potatoes. Nobody wants to bite down on a big, crunchy salt crystal in their creamy potatoes!
Adjust the Creaminess: If your mashed potatoes are thicker than you prefer, add an extra splash of warm chicken broth or buttermilk, a little at a time.
Don't Overmix: A traditional potato masher works beautifully for this recipe. Mash just until creamy to avoid a gummy texture.
Potato Size Matters: Russet potatoes can vary quite a bit in size, so the finished yield and amount of liquid needed may vary slightly.
Be sure to check out the full blog post for more tips, serving suggestions, and more!
Nutrition
Calories: 282kcal | Carbohydrates: 29g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 760mg | Potassium: 685mg | Fiber: 2g | Sugar: 1g | Vitamin A: 540IU | Vitamin C: 9mg | Calcium: 36mg | Iron: 1mg