Ina Garten Buttermilk Mashed Potatoes
This recipe is Ina Garten’s take on traditional mashed potatoes, using buttermilk instead of cream to add a gentle tang and lightness. The result is a velvety, slightly tangy mash that pairs beautifully with roasted meats, poultry, or vegetables. It’s a crowd-pleasing dish that brings flavor without overwhelming the plate.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Side Dish
- Method: Boiled and Mashed
- Cuisine: American
Ingredients
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3 pounds Yukon Gold potatoes, peeled and cut into chunks
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1 tablespoon kosher salt (for boiling water)
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1 cup buttermilk, shaken
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6 tablespoons unsalted butter
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1½ teaspoons kosher salt (for seasoning)
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½ teaspoon freshly ground black pepper
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Optional: chopped fresh chives or parsley for garnish
Instructions
Place peeled, cut potatoes in a large pot of cold, salted water. Bring to a boil over medium-high heat and cook for 20–25 minutes, or until the potatoes are fork-tender.
While the potatoes cook, gently warm the buttermilk and butter in a small saucepan over low heat. Do not boil—just warm enough to melt the butter.
Drain the cooked potatoes and return them to the hot pot. Let them sit for 2–3 minutes to allow excess moisture to evaporate.
Use a potato masher or electric mixer to mash the potatoes. Slowly add the warm buttermilk mixture and continue mashing until smooth and fluffy.
Stir in the salt and pepper. Adjust seasoning if needed, and garnish with chopped chives or parsley if desired.