Description
A comforting, creamy, and tangy buttermilk mashed potatoes recipe perfect as a hearty side dish for busy families, offering a velvety texture and delightful flavor with subtle aromatic warmth.
Ingredients
- 3.3 lbs Yukon Gold or Russet potatoes, peeled and quartered
- 2 tsp fine sea salt, plus more to taste
- 1 cup full-fat buttermilk
- 0.5 cup unsalted butter, cut into cubes
- 2 to 3 cloves garlic, minced
- 0.25 tsp ground white pepper
- 1 tbsp Za’atar blend, plus 1 tsp for garnish
- 0.5 cup pine nuts, toasted
- 0.25 cup fresh parsley, finely chopped
- 1 tbsp extra virgin olive oil
- pinch nutmeg (optional)
- spoonful sour cream (optional)
Instructions
- Prepare Potatoes: Peel and quarter potatoes, place in a large pot, cover with cold water by about 1 inch, and add 2 tsp fine sea salt.
- Cook Potatoes: Bring to a boil over high heat, then reduce to medium-low and simmer for 15-20 minutes until fork-tender.
- Drain Potatoes: Drain cooked potatoes thoroughly in a colander, then return to the empty hot pot and let sit for 1-2 minutes to allow any residual moisture to steam off.
- Mash Potatoes: Mash the potatoes using a potato masher or a potato ricer until mostly smooth, avoiding over-mashing.
- Warm Buttermilk Mixture: In a small saucepan, combine 1 cup buttermilk, 0.5 cup butter cubes, and 2-3 minced garlic cloves. Heat over low heat until butter is fully melted and mixture is just warm (not boiling). Remove from heat.
- Combine and Season: Pour the warm buttermilk-butter mixture into the mashed potatoes. Add 0.25 tsp ground white pepper and 1 tbsp Za’atar blend. Stir gently with a wooden spoon or spatula until just combined and creamy. Taste and adjust seasoning with additional salt as needed. (If dry, splash in 1-2 tablespoons more warm buttermilk until desired consistency is reached.)
Notes
For a dairy-free option, use plant-based milk (oat or almond) with lemon juice for tang, and vegan butter. For a low-fat option, opt for low-fat buttermilk and slightly reduce butter. If you don’t have buttermilk, use regular milk with a tablespoon of lemon juice or white vinegar mixed in (let sit 5 minutes). If mashed potatoes are too stiff, stir in more warm buttermilk or milk, a tablespoon at a time. For ultra-smooth mashed potatoes, use a potato ricer. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (215 g)
- Calories: 300 calories
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
Keywords: easy, creamy, tangy, potato, side dish, comforting, hearty, Za'atar, garlic, American