Buttermilk mashed potatoes are a creamy, tangy twist on the classic mashed potato dish. Add to it perfectly caramelized onions, and your dish is elevated to a new high.
By incorporating buttermilk, this version achieves a light, slightly savory flavor that enhances the natural richness of potatoes while keeping the texture smooth and fluffy. Perfectly paired with prime rib roast or gravies such as our shiitake mushroom gravy or enjoyed alone, buttermilk mashed potatoes are a comforting and versatile addition to any meal.
Buttermilk adds a subtle depth and provides a healthier alternative to heavy cream, making it an excellent option for a lighter yet flavorful side dish.
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And then we have the caramelized onions that bring that savory level to them, making this potato recipe a must-try. It is silky and utterly addictive.
In this Article
- Subscribe to Giangi's Kitchen!
- Why you will love this recipe
- How to make buttermilk if in a pinch
- Ingredients needed to make this recipe of buttermilk mashed potatoes
- Equipment Needed
- Step by step on how to make these delicious
- Pro Tips
- What dishes can you enjoy with these buttermilk mashed potatoes?
- Variations and Substitutions
- Storing and Reheating
- If you enjoy these buttermilk mashed potatoes and caramelized onions, you may want to try my other recipes.
- Buttermilk Mashed Potatoes
Why you will love this recipe
Easy – it takes no time to prepare it.
It is an all-year-round recipe – that can be enjoyed from Thanksgiving dinner to your summer barbeque, which is always welcomed.
Pantry-ready ingredients – apart from the buttermilk, most likely, you will have all your ingredients tucked away in your pantry.
Rich in flavor – everyone will enjoy the richness of it and the lightness of it. A win-win.
How to make buttermilk if in a pinch
Buttermilk is a fermented milk, traditionally the liquid left after churning butter. Sometimes, it is not easy to find buttermilk at your local grocery stores, so instead of driving from store to store, you can make it at home with two simple ingredients, which I am sure you already have in your pantry.
All you will need is vinegar or lemon juice and milk.
One tablespoon of lemon juice or white vinegar with enough milk to measure 1 cup. Stir to combine and let it rest for 5 to 10 minutes before using. You will see some curdling, but that will go away once you stir it again.
Ingredients needed to make this recipe of buttermilk mashed potatoes
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Yukon gold potatoes – are the best for mashed potatoes as they have a rich, creamy texture and a moderate content of starch, which will not allow your mash to become watery.
Unsalted butter – always use unsalted butter. You want to have control of the seasoning, and salted butter will not only add too much salt to your dish but change its flavor.
Shallots – the onion of choice as it is milder and gives out this amazing sweeter flavor. Of course, you can use yellow or white onions.
Buttermilk – is lighter than milk and has a very low fat content. Buy a small bottle if you can; it tends to go sour fast if you do not use it. If none are at the store, refer to the above paragraph as I give you instructions on making it at home.
Salt and pepper – are the only seasoning you will need for this recipe. Adjust to taste.
Equipment Needed
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Perfect for all your braising dishes.
Step by step on how to make these delicious
With all my recipes, please assemble all the ingredients before starting cooking and baking.
Start with the potatoes.
- Peel and quarter the potatoes and add them to a saucepan. Add enough cold water and a generous amount of salt to cover the potatoes by one inch.
- Bring to a simmer and continue simmering until tender, about 20 minutes.
Meanwhile, let’s prepare the caramelized onions.
- Add the shallots in a saucepan over moderate heat and cook, stirring frequently, until soft and deep golden.
Assembling
- Your potatoes should be done by now. Drain them with a colander and return them to the pan. Please turn on the heat under them and dry out as much cooking water as possible.
- Mash with a masher to desired consistency.
- With a wooden spoon or rubber spatula, stir in the caramelized onions, save a handful of onions for the top if you wish, buttermilk, salt, and pepper to taste, and serve immediately.
Pro Tips
- Use starchy potatoes like Yukon Gold or Russet potatoes to give it a buttery texture.
- Adjust the seasoning before serving and add more salt or black pepper as needed.
- Do not rush the process of the caramelized onions. You want to cook them over moderate heat and stir them frequently to achieve that uniform golden color.
- I always dry out the potatoes before proceeding with the recipe. This step will remove any excess liquid from your mashed potatoes and prevent them from being too soft and liquidy.
- Use a potato ricer instead of the masher if you wish for finer potatoes.
What dishes can you enjoy with these buttermilk mashed potatoes?
The possibilities are endless, and I sometimes make this dish because I crave it and have it for dinner. In my defense, I do love potatoes.
Marinated and stuffed filet mignons with Merlot habanero sauce are one of the perfect dishes, as the potatoes soak up all that wonderful sauce.
Pot roast with tomatoes and carrots will be another fantastic combination.
Pork Marbella as well as Salmon with Basil Mushrooms Sauce.
Variations and Substitutions
- I strongly recommend using buttermilk, but you can substitute it with sour cream or Greek yogurt, which have a similar tanginess but are thicker and creamier.
- Add a few garlic cloves to your potatoes while boiling, and discard them afterward. The garlic will infuse your potatoes nicely.
- Chopped fresh chives are always welcome if you have some handy.
Storing and Reheating
Storing: Once your buttermilk mashed potatoes are thoroughly cooled, store them in an airtight container in the refrigerator for a few days. I would not go longer.
Reheating: bring them back to room temperature. Please place them in a skillet or pan, add a couple of tablespoons of buttermilk and a dash of unsalted butter, and warm up to the desired temperature.
If you enjoy these buttermilk mashed potatoes and caramelized onions, you may want to try my other recipes.
Buttermilk Mashed Potatoes
Ingredients
- 1½ pounds Yukon potatoes, or two medium-size
- 2 tablespoons unsalted butter
- 2 medium shallots, thinly sliced
- ¾ cup buttermilk, well shaken
- 1 tablespoon unsalted butter
- salt and fresh ground black pepper
Instructions
- Peel and quarter the potatoes. Combine with cold well salted water to cover by 1 inch in a saucepan. Bring to a simmer, and simmer until tender, about 20 minutes
- Meanwhile, melt butter in a small saucepan over moderate heat. Add the shallots and cook, stirring frequently, until softened and deep golden, about 8 minutes.
- Drain potatoes in a colander, return to pan, and mash to desire consistency with a potato masher.
- Stir in the shallots, buttermilk salt and pepper to taste.
Notes
- Use starchy potatoes like Yukon Gold or Russet potatoes to give it a buttery texture.
- Adjust the seasoning before serving, and add more salt or black pepper as needed.
- Do not rush the process of the caramelized onions. You want to cook them over moderate heat and stir them frequently to achieve that uniform golden color.
- I always dry out the potatoes before proceeding with the recipe. This step will remove any excess liquid from your mashed potatoes and prevent them from being too soft and liquidy.
- If you wish for finer potatoes, use a potato ricer in lieu of the masher.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Sides, Vegetables
- Cuisine: American
- Occasion: Easter, Thanksgiving
- Type: Affordable Gourmet, Under 45 minutes
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