Test Kitchen

Buttermilk Mashed Potatoes

There are a million ways to make a mashed potato, this is a simple way to make a delicious side dish to just about anything on your grill or in the oven. I like steeping the butter with some herbs to infuse flavors into the potatoes.

Serves 8


  • 4 pounds of Yukon potatoes, peeled and cut into 1 inch chunks
  • 1 1/4 cups of buttermilk, room temperature
  • 10 tablespoons of unsalted butter
  • 3 tablespoons of fresh thyme leaves, finely chopped
  • 1 tablespoon of fresh chives, finely chopped
  • 1/2 cup gruyere cheese, shredded
  • 1/4 and 1 tablespoon cup parmesan cheese, grated and separated
  • Kosher salt and freshly ground black pepper

Making It

  • Put the potatoes in a pot of water with 1 tablespoon of kosher salt, covered by cold water 1 inch over the top, bring to boil then lower to medium and simmer for 18 minutes, you want to poke with a knife to make sure tender
  • As the potatoes cook, melt the butter with the thyme and let simmer for 10 minutes, then mix let the butter cool to room temperature. When cooled gently stir in the butter, buttermilk and cheeses together
  • Take the potatoes out and dry, put through a potato ricer and gently fold in the butter mixture with a spatula, salt and pepper to taste, top with the chives and the remaining parmesan cheese and serve immediately

3 comments on “Buttermilk Mashed Potatoes

  1. Sounds delicious! I love mashed potatoes.

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