Buttermilk Mashed Red Potatoes

5 from 4 votes

These chunky Buttermilk Mashed Red Potatoes are an easy side dish! They're made with skin on potatoes, tangy buttermilk, and fresh chives.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: buttermilk mashed potatoes, mashed red potatoes, chunky mashed potatoes, skin on mashed potatoes

Servings:

Calories: 230kcal

Wash, scrub, and dry 4 lbs. of red potatoes. Feel free to remove any damaged skin from the potatoes with a knife and discard.
Dice the potatoes into medium to large sized chunks. Make sure that the potatoes are all relatively the same size to ensure that they cook evenly.
Place the diced potatoes into a stockpot. Cover the potatoes by 1 inch with cold water and add 1 tsp. kosher salt to the pot. Stir until incorporated.
Place the pot on the stove top and bring to a boil. Once boiling, reduce to a low boil and cook the potatoes for 12-14 minutes, or until they are tender, but not mushy.
Feel free to skim any of the extra starch that rises to the surface as the potatoes are boiling with a large spoon and discard.
Drain the potatoes and then transfer them back into the pot after draining. Return the pot to the stove top and heat to medium-low.
Pour 1 cup of buttermilk into the mashed potatoes a little at a time, mashing them with a potato masher. Continue to do so until the potatoes reach your desired consistency.
Add ½ tsp. each kosher salt and pepper to the potatoes and stir until completely combined.
To Serve: Serve mashed potatoes with 2 Tbsp. of fresh minced chives or herbs of choice (optional).

These mashed potatoes can be mashed to your desired consistency. Feel free to leave them chunkier or mash them longer for a smoother texture.

This recipe can be doubled if feeding a crowd.

The nutritional information is calculated using lowfat buttermilk.