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Classic Side: Buttermilk Mashed Potatoes


A quintessential side dish, especially during this time of year, good old mashed potatoes are the inevitable go-to side for anything roasted.

How come mashed potatoes are so popular? Perhaps it's because they're a comforting reminder of Thanksgiving, their baby food like consistency, or possibly because virtually any flavor can enhance their taste and texture. Whatever the reason, mashed potatoes are a great side for any upcoming roast dinner you may be planning. For a variation that includes buttermilk and the subtle onion flavoring found in leeks and chives, read more



Buttermilk Mashed Potatoes with Leeks and Chives
From America's Test Kitchen

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 bay leaf
Table salt
7 tablespoons unsalted butter (6 tablespoons, melted and cooled)
1 medium leek , white and light green parts, rinsed well, quartered, and cut into 1/4-inch slices
2/3 cup buttermilk , at room temperature
3 tablespoons minced fresh chives
Ground black pepper

  1. Place potatoes and bay leaf in large saucepan, add cold water to cover by 1 inch and 1 tablespoon salt.
  2. Bring to boil over high heat, then reduce heat to medium and simmer until potatoes break apart when paring knife is inserted, about 18 minutes.
  3. Drain potatoes, discard bay leaf, and return potatoes to saucepan set on still-hot burner.
  4. While potatoes are cooking, melt 1 tablespoon butter in small nonstick skillet over medium heat.
  5. Add leek and cook, stirring occasionally, until lightly browned and wilted, about 8 minutes.
  6. Using a potato masher, mash potatoes until a few small lumps remain.
  7. Gently add 6 tablespoons melted butter and buttermilk to small bowl and mix until combined.
  8. Add butter-buttermilk mixture, leeks, and chives to potatoes; using rubber spatula, fold gently until just incorporated.
  9. Adjust seasonings with salt and pepper; serve immediately.

Serves 4
The secret to best mashed potatoes

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