Creamy Buttermilk Mashed Potatoes

Ingredients

• 794 g (1¾ lb)Yukon Gold potatoes, peeled and cut into 5 cm chunks (about 680 g after peeling)
• 10 ml (2 teaspoons)kosher salt
• 180 ml (¾ cup)buttermilk, at room temperature
• 15 g (1 tablespoon)unsalted butter
• to tastefreshly ground black pepper
• to tasteflaky sea salt
• 45 ml (3 tablespoons)olive oil
• 4spring onions, thinly sliced, to make about 125 ml (a heaped ½ cup)
• 1.25–2.5 ml (¼–½ teaspoon)crushed red chilli flakes
• 30–60 ml (2–4 tablespoons)finely chopped coriander

Instructions

1. 1

   Boil the potatoes

   Put the potatoes and 10 ml (2 teaspoons) of salt in a medium saucepan. Add enough water to cover, bring to the boil over high heat, then reduce the heat to medium and simmer until a fork pierces the potatoes easily, about 45 minutes. Drain, reserving at least 60 ml (¼ cup) of the cooking water; keeping about 240 ml (1 cup) is useful.

2. 2

   Mash with buttermilk

   Return the potatoes to the uncovered pan and set it over low heat for about 5 minutes, stirring occasionally so they dry slightly. Add the buttermilk, 60 ml (¼ cup) of the reserved cooking water, pepper to taste and a pinch of sea salt. Mash to a coarse purée, add the butter and mash again. When the potatoes are as mashed as you can get them, beat further with a wooden spoon or spatula if you like. Taste and add more salt and pepper as needed; loosen with extra cooking water if desired.

3. 3

   Sizzle the herbs

   Put the oil, spring onions, chilli flakes and coriander in a small frying pan or saucepan over medium heat. Cook, swirling the pan occasionally, until the spring onions and chilli flakes visibly sizzle and you can hear them sizzling. Add a pinch of sea salt and take the pan off the heat.

4. 4

   Finish and serve

   Transfer half the potatoes to a serving dish. Use the back of a spoon to make peaks and hollows, then spoon the herby oil over them so it settles into the hollows. Add more pepper and, if you wish, another pinch of sea salt.

What are buttermilk mashed potatoes?

Mashed potatoes are a familiar American side dish, made by cooking potatoes until tender and crushing them with dairy and seasoning. This version is adapted from Sally Schneider’s A New Way To Cook.

Yukon Gold potatoes give the mash a naturally creamy texture, while buttermilk adds a gentle tang. A sizzling topping of spring onions, chilli and coriander brings freshness and a little heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 265 calories, 6g protein, 40g carbs, 11g fat.

The potatoes supply most of the carbohydrates, while olive oil and butter contribute much of the fat; buttermilk adds a little protein and further richness. Serve the mash alongside vegetables and a protein-rich main to make a more balanced plate.

Choose the right potatoes

Yukon Golds: These waxy, yellow-fleshed potatoes mash into a creamy result. Yellow Finns are another suitable choice if you can find them.

Baking potatoes: These can produce a grainier, wetter mash, so use a creamy variety if possible. Peeling and cutting the potatoes into evenly sized chunks also helps them cook at a similar rate.

Dry the potatoes before mashing

After draining: Return the potatoes to the pan and let them sit over low heat, uncovered, for about 5 minutes. Stir occasionally to help excess moisture evaporate.

For a smoother texture: Pass the hot potatoes through a food mill or ricer before mixing in the buttermilk and reserved cooking water. A potato masher leaves a more rustic, coarse purée.

Add the dairy gradually

Room-temperature buttermilk: Measure it before starting the potatoes and leave it out while they cook. It can then be added without cooling the mash as much.

Reserved water: Begin with the specified 60 ml (¼ cup), then add more a little at a time if the potatoes seem too thick. The butter goes in after the first mash, helping enrich the finished texture.

Watch the herby oil

The sizzle: Cook the oil, spring onions, chilli and coriander over medium heat, swirling the pan now and then. Take it off the heat when the spring onions and chilli visibly and audibly sizzle.

The topping: Spoon the oil over the potatoes so it gathers in the hollows. The recipe serves half plain, but you can top the whole dish if you prefer.

Serve while warm

These potatoes work well alongside roast chicken, grilled meat or a generous helping of vegetables. Their creamy texture and tangy topping can also complement a simple bean or lentil dish.

For a family meal, keep half the mash plain and garnish the other half. Put extra pepper and flaky salt on the table for anyone who wants to adjust their serving.

Recipe notes & tips

• Cut the potatoes into similarly sized chunks so they become tender at roughly the same time.
• Reserve the cooking water before draining; it is useful for adjusting the mash.
• Keep the buttermilk at room temperature while the potatoes boil.
• Add extra cooking water gradually so the mash does not become too loose.
• Taste before serving and adjust the pepper and flaky salt to suit.

Variations

• Roasted garlic: Stir two heads’ worth of roasted garlic cloves into the potatoes after mashing.
• Milder topping: Use the smaller amount of chilli flakes for a gentler heat.
• Extra coriander: Use up to 60 ml (4 tablespoons) for a more pronounced herbal flavour.
• Plain finish: Leave off the herby oil and serve the buttery mash on its own.
• Whole-dish garnish: Double the herby topping and use a larger pan if you want to cover all the potatoes.

Common mistakes to avoid

• Using baking potatoes: They can turn grainy and watery; choose Yukon Golds or another creamy yellow variety.
• Skipping the drying step: Damp potatoes can make the mash loose; return them to the pan over low heat for about 5 minutes.
• Adding all the cooking water at once: The mash may become too thin; add it gradually to reach the texture you want.
• Overheating the topping: The spring onions and chilli can scorch; cook over medium heat and remove the pan once they sizzle.
• Mashing too aggressively: The potatoes can become gluey; mash until coarse, then beat only as much as needed.

How to store

Cool leftovers promptly, transfer them to an airtight container and refrigerate for up to 3 days. Reheat gently in a covered pan or in the microwave, stirring in a little milk or water if they have thickened; keep any herby oil with the potatoes or store it separately.

Frequently asked questions