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Buttermilk mashed potatoes garnished with sliced chives in a black bowl on a black table with whole fresh chives on the side.

Buttermilk Mashed Potatoes

skin-on potatoes, scallions, cream, butter

STARS

You can give the peeler the day off for these rustic mashed potatoes. Skin-on Yukon gold potatoes combine with buttermilk, cream, and chopped scallions for a creamy mash that has both texture and hearty flavor. Don’t let your next steak go wanting—add a healthy serving of this homey side to complete your meal.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  10 minutes
Ingredients

Potatoes

  • ½ pound red bliss potatoes, roughly chopped
  • ½ pound Yukon Gold potatoes, roughly chopped
  • 2 tablespoons unsalted butter, diced into small pieces
  • ½ cup whole milk
  • ½ cup buttermilk 
  • Salt and pepper to taste
  • 1 bunch green onions, sliced thinly
Directions
1
In a large stockpot, place the potatoes covered with cold water and a generous pinch of salt. Bring to a simmer and cook at a simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot. 
2
Add the butter, milk, buttermilk, salt and pepper. Mash until smooth. 
3
Fold in green onions. 

Buttermilk Mashed Potatoes

skin-on potatoes, scallions, cream, butter

STARS

You can give the peeler the day off for these rustic mashed potatoes. Skin-on Yukon gold potatoes combine with buttermilk, cream, and chopped scallions for a creamy mash that has both texture and hearty flavor. Don’t let your next steak go wanting—add a healthy serving of this homey side to complete your meal.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  10 minutes
Servings:  4

Ingredients

Potatoes

  • ½ pound red bliss potatoes, roughly chopped
  • ½ pound Yukon Gold potatoes, roughly chopped
  • 2 tablespoons unsalted butter, diced into small pieces
  • ½ cup whole milk
  • ½ cup buttermilk 
  • Salt and pepper to taste
  • 1 bunch green onions, sliced thinly

Directions

1
In a large stockpot, place the potatoes covered with cold water and a generous pinch of salt. Bring to a simmer and cook at a simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot. 
2
Add the butter, milk, buttermilk, salt and pepper. Mash until smooth. 
3
Fold in green onions.