Simple 30 Minute Buttermilk Mashed Potatoes

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Whip these buttermilk mashed potatoes up in no time. Serve up creamy, smooth mashed potatoes for your next side dish in less than 30 minutes.

Looking for a quick and delicious mashed potato recipe? Look no further than these buttermilk mashed potatoes that are ready in 30 minutes! Made with just a handful of ingredients, this recipe is perfect for busy weeknight dinners or as a comforting side dish for a holiday feast.

The secret to these creamy and flavorful mashed potatoes lies in the tangy buttermilk, which adds a subtle richness and enhances the overall taste. Plus, they can be prepared in just 30 minutes, making them a time-saving option when you’re in a hurry.

Whether you’re a fan of traditional mashed potatoes or looking to switch things up, this recipe delivers on both taste and convenience. Serve them alongside your favorite main dishes such as short ribs or tri-tip, or enjoy them on their own for a satisfying and comforting meal.

How To Make Buttermilk Mashed Potatoes

Ingredients needed

• Russet potatoes
• Whole buttermilk
• Butter
• Fresh chives
• Salt & black pepper to taste

Read these tips to make the secret to the best spuds

• When making mashed potatoes all the flavor comes from the fats added, like the butter. In this buttermilk mashed potatoes recipe I highly suggest whole buttermilk only. It makes a world of a difference and there are still less calories than using heavy cream.
• It’s a great habit to heat the ingredients add to the potatoes for mashing. For example, add the buttermilk and the butter to a pot on a really low heat. Just hot enough to melt the butter and heat the buttermilk, there should be no steam.
• Be sure to weigh out 2 pounds of potatoes before peeling and cooking. This will help the measurements for the buttermilk and butter stay true. If not, you’ll be doing everything off of your personal taste.

Making the buttermilk mashed potatoes in 30 minutes

1. First, in a large pot add water then bring to a boil. While waiting, peel the potatoes then chop them into large chunks and rinse any debris away with water.
2. Once the water is boiling add salt then carefully add the potatoes. Cover the pot, lower the heat to medium and the potatoes should be fork tender in 20 minutes.
3. Next, when potatoes are ready drain them. Place into a bowl for mashing.
4. Add in the buttermilk and the melted butter then mash the potatoes. You want to mash just  until combine leaving a few lumps in there.
5. Lastly, season to taste with salt and pepper. Toss in some freshly chopped chives and they do make a difference.

Frequently Asked Questions (FAQs)

What makes the best mashed potatoes? Why use butter?

Fat and salt, it’s very simple and straight to the point. Any mashed potoato recipe should be very simple. For the potatoes I always suggest russet. The starchiness from the potato is a very notable flavor that you can’t get with the other potatoes. But, other potatoes can be used as well.

Are mashed potatoes healthy?

For someone on a diet I would not recommend buttermilk mashed potatoes. Simply due to calories. Mashed potatoes are better with fat and sat has a ton of calories, but it’s so good for flavor. For this recipe the buttermilk cuts calories without losing much on flavor which would make this a better recipe than traditional.

Is buttermilk better than milk for mashed potatoes?

Yes, far better than milk. Milk works fine but there is a lack flavor when using milk in my opinion. Sort of a flat flavor. However, whole buttermilk does an amazing job and brings in a special flavor that makes these addicting to eat.

Great side dishes to try next

• Garlic Parmesan Potatoes
• Roasted Mini Potatoes
• Whipped Sweet Potatoes

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