The holidays are right around the corner. These Buttermilk Mashed Potatoes are the perfect addition to your holiday table. Super creamy, a little tangy and totally delicious.
**This post has been updated since its original post date in 2015. Photos and text have changed but the recipe remains the same.
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Who is ready for all the holiday food?! We’re getting close to that time of year so I’m working on lots of fun, delicious holiday dishes to help us celebrate.
I’m starting with these crazy good Buttermilk Mashed Potatoes. If you’re looking for a fun little twist on the traditional mashed potato dish, this is the recipe for you to try.
Buttermilk and feta cheese add something a little different to these mashed potatoes that totally pu them over the top.
Ingredients For Buttermilk Mashed Potatoes
How to Make Buttermilk Mashed Potatoes
Start by peeling and cutting your potatoes. I wanted these potatoes to be super creamy so that’s why the recipe calls to peel the potatoes.
Add the potato chunks to a large pot and cover it with water. Add an extra two inches of water to the tops of the potatoes to ensure they are always covered while boiling.
Bring the water to a boil and cook until tender. This should take about 10 to 15 minutes. Drain the water out of the pot and allow the potatoes to sit in the hot pot for a few minutes to pull out any extra moisture.
Using a potato masher, mash the potatoes. They don’t have to be perfectly mashed at this point, it just helps incorporate the remaining ingredients if they aren’t in large chunks.
Add the kosher salt, butter and buttermilk. Continue mashing until the potatoes are smooth. Stir in the feta crumbles and serve immediately.
The Only Potato I Use for Mashed Potatoes
Ok, so when it comes to mashed potatoes, there is only one variety of potato that makes the cut for me. The glorious, extra creamy, rich yukon gold potato is a must.
They aren’t milly at all like russets or red potatoes can sometimes be. With a yukon gold potato, you will always end up with super creamy potatoes. And for me, that’s always the goal.
I think they taste more buttery than other varieties as well which is another bonus when it comes to mashed potatoes. They are just a must for me.
To Feta or Not to Feta
I personally find the feta cheese a delicious addition and think you will too. That said, sometimes it may not mesh with the main dish you are making.
These potatoes are just as delicious if you leave out the feta. They still have that glorious tang tat will go so well with pretty much anything you are serving.
More Mashed Potato Recipes to Try:
Can you tell we LOVE mashed potatoes?! Here are some other favorites I have shared on the blog.
Buttermilk Mashed Potatoes
- 3 lbs. yukon gold potatoes, peeled and cut into 2-inch chunks
- 4 Tbsp. unsalted butter
- 1 1/2 tsp. kosher salt
- 3/4 cup buttermilk
- 1/3 cup crumbled feta cheese
- Add potatoes to a large saucepan. Cover completely with cold water. Place over high heat and boil for about 10 to 15 minutes, or until fork tender. Drain potatoes and return to the empty pan. Allow potatoes to dry out for a few minutes, this helps prevent watery mashed potatoes.
- Mash potatoes with a potato masher. Add butter, kosher salt and buttermilk. Continue to mash until ingredients are incorporated and potatoes are smooth. Stir in feta crumbles.