This chunky Buttermilk Mashed Red Potatoes with skins recipe is healthy and easy to make! It's the best side dish to serve for holidays.
Buttermilk Mashed Red Potatoes are one of those quintessential dishes for any holiday menu. They're not glamorous or complicated. Mashed potatoes are rustic, hearty, and unpretentious.
They also happen to be completely delicious and satisfying. Especially when they're topped with some homemade gravy!
I am and always have been a total sucker for a big scoop of mashed potatoes, a few ladles of gravy, and some roasted meat. This probably explains why I get so excited about holidays like Thanksgiving, Christmas, and Easter.
Of course, I love exotic dishes with lots of spice and deep flavors but nothing can replace a home-cooked meal made with simple ingredients that remind us of childhood. Mashed potatoes ALWAYS do that for me.
- Are Red Potatoes Good For Mashing?
- Are Red Potatoes Good For Boiling?
- How To Make Mashed Red Potatoes
- Is Buttermilk Good In Mashed Potatoes?
- What To Serve With Mashed Red Potatoes
- How Long Do Buttermilk Mashed Potatoes Last In The Fridge?
- Can They Be Made Ahead Of Time?
- Mashed Red Potatoes with Buttermilk
Are Red Potatoes Good For Mashing?
It may seem that all mashed potato recipes are the same and if you've made one then you've made them all. That's not necessarily true.
The biggest factor that determines the taste and consistency of your mashed potatoes is the variety of potato that's used in the recipe.
A lot of recipes call for a high-starch potato like a Russet. This will give you a silky, creamy consistency and a milder flavor. I personally do not think of mashed potatoes as a delicate dish.
I like a hearty mashed potato with some bite. Call me crazy but I like to taste the actual POTATO in there so I go for a variety with flavor - Red potatoes.
Mashed red potatoes with skins provide a great chunky texture with some bite.
Are Red Potatoes Good For Boiling?
Red potatoes have always been a favorite. We grew them in our garden growing up and let me tell you - There is nothing like a red potato dug straight from the garden.
I regularly ate red potatoes as a picky child at a time when I wouldn't even THINK about touching vegetables. That says something. This recipe is super easy to make:
- Wash and scrub 4 lbs. of red potatoes.
- Cut the potatoes into medium size chunks. Make sure the potatoes are roughly the same size to ensure even cooking.
NOTE: It's important to scrub the potatoes well because we're going to leave the skins on. Those potato skins provide a great texture and flavor!
I think red potatoes are great for boiling because the texture remains firm and they don't become mushy as they cook.
How To Make Mashed Red Potatoes
Place the diced potatoes into a large sauce pan or some type of pan that is big enough and suitable for boiling water.
Fill the pot with cold water - Fill until the water is about an inch above the potatoes. Add 1 tsp. or so of salt to the water.
Why Use Cold Water?
Bringing the water to a boil with all the potatoes added ensures that they all cook evenly.
Plus, dumping a bunch of diced potatoes into a pot of boiling water can be downright dangerous (Trust me - I know from experience)!
- Once the water is boiling reduce to a low boil and cook the potatoes for 12 minutes or so or until they are knife-tender.
- Drain the potatoes into a colander and reserve ½ cup of the potato water - This will help give the potatoes a great texture!
Is Buttermilk Good In Mashed Potatoes?
Return the cooked potatoes to the pot and place it back on the stove on a very low heat. Now it's time to add the liquids and get the consistency we want.
- Pour 1 ¼- 1 ½ cups of buttermilk into the pan along with a generous pinch of salt and pepper.
- Mash the potatoes using a potato masher.
- Once the potatoes are somewhat mashed add the ½ cup of reserved potato water along with another generous pinch of salt and pepper. Continue to mash until you've reached the consistency you like.
Once the mashed potatoes have reached the consistency you like turn the heat off and remove the pot from the burner.
I love adding buttermilk to mashed red potatoes because it provides them with a tangy flavor and a creamy texture.
Don't have buttermilk on hand? You can make your own by simply combining some milk and a bit of lemon juice or white vinegar!
How To Make Your Own Buttermilk
- Pour ½ Tbsp. of lemon juice or white vinegar into ½ cup of milk.
- Allow the mixture to sit for 10 minutes at room temperature.
- Stir after 10 minutes to combine and then use as you would regular buttermilk.
What To Serve With Mashed Red Potatoes
Scoop the mashed potatoes into a serving bowl or onto a serving platter and top with a handful of minced chives or an herb of your choice.
I always think that chives go great with potatoes because they have sort of an onion flavor that just works.
The tanginess of the buttermilk really compliments the flavor of the red potatoes. It provides them with a creaminess that is complementary - Not overwhelming.
All of the ingredients here are meant to enhance the flavor of the potato and not to hide it.
How Long Do Buttermilk Mashed Potatoes Last In The Fridge?
These potatoes should last 3-4 days stored in an airtight container in the fridge.
Can They Be Made Ahead Of Time?
You can certainly make these mashed potatoes the day ahead. Allow the potatoes to cool completely and store in an airtight container until ready to use.
They may be reheated on the stove top with some extra buttermilk or in the microwave.
These potatoes are lumpy in texture - If you prefer the silky smooth, creamy and super decadent variety then this probably isn't the recipe for you.
BUT, if you want to celebrate the potato in all its humble glory and save the calories for the pie then you'll love this recipe!
Love mashed veggies? Don't miss these recipes!
Love potatoes? Be sure to check out these recipes!
- Sheet Pan Sausage and Potatoes
- Ham and Potato Soup
- BBQ Sweet Potatoes
- Curried Cauliflower Potato Soup
- Thai Potato Corn Chowder
- Spanish Potato Salad
- Italian Herb Roasted Potatoes
- Au Gratin Potatoes
Looking For More Vegetable Side Dishes? Don't Miss These!
Mashed Red Potatoes with Buttermilk
- 4 lbs. red potatoes
- 1 ¼ - 1 ½ cups buttermilk
- ½ cup reserved potato water
- 2 tsp. salt split
- 1 tsp. pepper
- ½ cup chopped chives or herb of choice
- Wash and scrub 4 lbs. of red potatoes.
- Dice the potatoes into medium sized chunks making sure that the potatoes are relatively the same size to ensure even cooking.
- Place the diced potatoes into a large sauce pan or pot. Pour enough cold water into the pot to cover the potatoes and sprinkle 1 tsp. or so of salt in there.
- Place the pot on the stove top and bring to a boil. Once the water is boiling reduce to a low boil and cook for 12 minutes or so. Poke the potatoes with a knife to check if they are tender. Cook longer if necessary.
- Once the potatoes are easily pierced with a knife pour them into a colander to drain. Reserve ½ cup of the potato water before draining.
- Pour the potatoes back into the pot and return the pot to the stove top. Turn the heat to very low. Pour 1 ¼ - 1 ½ cups of buttermilk into the pot along with a generous pinch of salt and pepper. Mash the potatoes with a potato masher. Pour the reserved potato water and another generous pinch of salt and pepper into the pot. Continue to mash until you've reached the consistency you like.
- Mince ½ cup or so of fresh chives or herb of choice.
- Pour the potatoes into a serving bowl or dish and sprinkle with minced chives. Sprinkle with more salt and pepper if necessary.