Martha Stewart Buttermilk Mashed Potatoes

Martha Stewart buttermilk mashed potatoes are a creamy, tangy side dish with new potatoes, buttermilk and butter that come together in 35 minutes. They're an easy few-ingredient side dish for Sunday dinner, Thanksgiving or weeknight meals, and they're naturally gluten-free.

Cook the potatoes until a paring knife slides in with no resistance, which takes 20 to 25 minutes. Pull them early and you get lumps that no amount of mashing will fix.

Martha swaps the usual milk or cream for buttermilk, so the potatoes get a gentle tang along with the creaminess. She also adds it a little at a time, which lets you stop at the texture you like.

Martha Stewart Buttermilk Mashed Potatoes

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

150

kcal

Boiled new potatoes get mashed with butter and a splash of buttermilk until smooth and soft. A sprinkle of fresh chives on top adds a mild, oniony bite.

Ingredients

• 1 1/2 pounds new potatoes (4 medium), peeled and cut into 1-inch chunks
  

• Coarse salt and ground pepper
  

• 1/4 to 1/2 cup buttermilk
  

• 2 tablespoons butter, cut into small pieces
  

• Snipped chives for garnish (optional)
  

Directions

• Boil the potatoes: Place 1 1/2 pounds peeled new potatoes cut into 1-inch chunks in a large saucepan and cover with cold water by 2 inches. Bring to a boil, then add 1 tablespoon salt.
• Cook until tender: Cook the potatoes for 20 to 25 minutes. They are ready when the tip of a paring knife pierces them easily.
• Drain and mash: Drain the potatoes and tip them into a large bowl. Mash with a potato masher until the big chunks are gone.
• Add buttermilk and butter: Stir in 1/4 cup buttermilk and 2 tablespoons butter cut into small pieces. Then add more buttermilk, up to 1/2 cup total, if the potatoes still seem thick.
• Season and finish: Season with coarse salt and ground pepper, then mash until smooth and well combined. Scatter snipped chives on top if you like a fresh finish.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO Good Grips nylon potato masher, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular potatoes instead of new potatoes?

Yukon Gold potatoes are the closest swap, since they also turn creamy when mashed. Russets work too, but they soak up more liquid, so keep the full 1/2 cup of buttermilk nearby.

Can I double this recipe for a crowd?

Yes, the recipe doubles easily, so you can feed a bigger table without changing the method. Use a larger pot so the potatoes sit in a single deep layer and cook evenly.

How do I store and reheat leftover mashed potatoes?

Keep them in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat with a splash of buttermilk or milk to loosen them up.

Can I make these ahead of time?

You can mash them a few hours ahead and keep them covered in a warm spot or a slow cooker on low. Stir in a spoonful of buttermilk right before serving to bring back the creaminess.

What's the most common mistake with mashed potatoes?

Undercooking the potatoes is the biggest one, because hard centers leave you with lumps. Test a few chunks with a paring knife at 20 minutes, and keep going until they slide off easily.