Ultra Creamy Buttermilk Mashed Potatoes

I’ve always been a tremendous fan of mashed potatoes, but until I found this recipe in Fine Cooking thought they’d never taste *quite right* without salt. Let me tell you, this recipe changes EVERYTHING. Every bit as scrumptious as “regular” mashed potatoes, these are soft, fluffy and filled to-the-brim with flavor. You won’t believe your taste buds. REALLY!

Serves 6.

SODIUM CONTENT: 51.5 mg per serving


3 lbs. russet potatoes (4-6 medium potatoes), peeled and cut into chunks
6 T. unsalted butter
1 c. low fat buttermilk*, at room temperature
1/8 t. ground white pepper


Place the potatoes into a pot and add enough water to cover by an inch. Bring to a boil over high heat. Once boiling, reduce heat to medium, cover and simmer 20 minutes. Remove pot from heat, drain, then return to stove. Place over low heat, and shake or stir potatoes 1-2 minutes, until a floury film forms on the bottom of the pot. Remove from heat, and mash. Stir in the butter, one piece at a time, using a wooden spoon. Once the butter is thoroughly absorbed, add the buttermilk a third at a time, stirring vigorously between additions. Add the ground pepper and stir. Serve immediately.

*NOTE: SACO Buttermilk Blend is a dry powdered buttermilk typically sold in the baking aisle of supermarkets. It’s lower in sodium than most traditional (liquid) buttermilk, is ultra convenient because it’s powdered, and is worth checking out. If you can find it, substitute 4 T. SACO cultured buttermilk blend* dissolved in scant cup water for the conventional buttermilk.

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