Buttermilk Mashed Potatoes (Lighter Recipe)

If you’re looking for a lighter side dish for the holidays, you’ll love these Creamy Buttermilk Mashed Potatoes with Fresh Chives. Serve it with your Thanksgiving turkey, roasted chicken, pork chops and applesauce, or your favorite garlicky roast beef.

Buttermilk Mashed Potatoes

I love using buttermilk in my mashed potatoes. That’s because it’s rich, creamy, slightly tangy, and naturally low in fat. I think people who care about healthy eating will like it. If you want to make mashed potatoes without buttermilk, try my garlic mashed potatoes recipe. If you’re short on time, check out my Instant Pot Mashed Potatoes recipe.

Why We Love This Buttermilk Mashed Potatoes Recipe

If you’re like me and want to enjoy comfort food without having to loosen your belt, you’ll love these light mashed potatoes. Make it ahead of time for the holidays, then reheat it with a little more buttermilk to loosen it up. I first shared this recipe on October 27, 2011 and it got a lot of great reviews. I hope you enjoy!

• Preparing in advance Friendly: You can make it the day before Thanksgiving and reheat it with a little more buttermilk.
• Nutritional Value: Potatoes sometimes get a bad rap, but they are a healthy vegetable rich in vitamin C and potassium. Plus, it contains resistant starch, which helps manage blood sugar.
• Dietary Restrictions: Weight Watchers Friendly, Vegetarian, Gluten Free.

I would love to see if you make this healthy buttermilk mashed potatoes recipe. Tag me in your photos or videos on Instagram, TikTok, or Facebook!

Buttermilk Mashed Potatoes Ingredients

You only need 6 ingredients to make these healthy mashed potatoes. See recipe card for exact measurements.

• potato: With their beautiful golden color and buttery texture, Yukon Gold potatoes are my favorite for mashed potatoes. I like to peel my mashed potatoes so they are soft, but if you like a little more texture, just peel half of them.
• Buttermilk It has a more tangy taste than regular milk. It’s also thicker but lower in calories than cream or half and half.
• butter: Don’t miss out on all the butter you need for most recipes! I use a small amount of buttermilk because it gives it a very creamy feel.
• salt and pepper Please season the potatoes.
• fresh spices Add some great color and flavor.

How to Make Buttermilk Mashed Potatoes

Buttermilk mashed potatoes are easy to make by boiling, mixing, and mashing. Recipe cards include printable instructions.

1. Boil the potatoes: Bring the potatoes and salt to a boil in a large pot filled with water. Cover, reduce heat and simmer until potatoes are tender.
2. Add remaining ingredients: Drain the potatoes and return them to the pot. Add buttermilk, butter, and chives.
3. Mash the potatoes Process with a potato masher, electric mixer, or potato ricer until smooth. Do not use a blender or immersion blender! Season to taste with salt and pepper.

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• potato: Substitute with russet potatoes, which are starchy enough to mash. Avoid tough potatoes such as red potatoes.
• Hub: Replace the chives with fresh parsley or omit them.
• Garlic Mashed Potatoes: Boil 4 peeled and halved garlic cloves with the potatoes, or mix in a tablespoon of roasted garlic at the end.
• seasoning: Mix in onion or garlic powder.
• cheese: Mix in a little Parmesan cheese or cheddar cheese.
• Dairy-Free Mashed Potatoes: Replace buttermilk with your preferred dairy-free milk and butter.
• How to serve more people: To make this dish for Thanksgiving, double the recipe and add more or less buttermilk depending on desired consistency.

What can I use if I don’t have buttermilk?

• Powdered buttermilk is a great choice because it has a long shelf life.
• Alternatively, mix 2/3 cup plain yogurt with 1/3 cup milk.
• You can also substitute whole milk or 2% milk.
• Use sour cream instead of buttermilk.

What to Serve with Buttermilk Mashed Potatoes

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• Refrigerated storage Store for 5 days, then reheat in the microwave until warm.
• hang tightly Potatoes can be stored in an airtight container for up to 1 month.
• Reheat: Thaw frozen mashed potatoes. If you need to reheat the entire dish and don’t want to use the microwave, cover the dish and bake in the oven at 350°F for 20 to 30 minutes until cooked through. Stir in additional buttermilk if needed.

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