Buttermilk Mashed Potatoes

Buttermilk Mashed Potatoes have a little less fat than the typical mashed potatoes that I make which are laden with butter and cream. The buttermilk adds all the flavor you need.

There are so many ways to make mashed potatoes. Everyone has their favorite way. I personally love these Mayonnaise Mashed Potatoes. They are amazingly creamy.

Tips For Making Buttermilk Mashed Potatoes

• I prefer to use Yukon Gold potatoes for mashed potatoes, but Russet potatoes work fine. I find the Yukon Gold to be just a little creamier.
• To get mashed potatoes with the perfect texture, use a potato ricer. If you don’t have one, you can use a potato masher or even an electric mixer. Just be sure not to overbeat them with an electric mixer or they will get gluey.
• You can use either full fat or low fat buttermilk.
• Don’t heat the buttermilk or it will curdle. Heat the milk and butter in a saucepan, but just barely warm the buttermilk in the microwave or add it in at room temperature.

How To Serve

These potatoes make a great side dish for Thanksgiving turkey. They also go great withCubed Steak with Onion Gravy or Chicken Fried Steak.

Storage

Leftovers will keep for 4 days in an airtight container in the refrigerator.

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The buttermilk really makes these potatoes a winner.

Need more ideas for using up your jar of buttermilk? Try these delicious recipes.

• Sweet Potato Buttermilk Pie
• Buttermilk Coleslaw
• Chocolate Buttermilk Cake
• Old-Fashioned Buttermilk Pie
• Homemade Buttermilk Bread
• Buttermilk Pancakes
• Buttermilk Hot Sauce Brined Chicken
• Whole Wheat Buttermilk Bread

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