Creamy Mashed Potatoes with Buttermilk and Rosemary Recipe

Introduction

Mashed potatoes with buttermilk offer a creamy, tangy twist on a classic comfort food. The addition of fresh rosemary adds a fragrant herbal note, making this side dish perfect for any meal.

Ingredients

• 2 ½ pounds yellow potatoes (skin on, rinsed and cut into quarters)
• 3-4 tablespoons unsalted butter (plus more if needed)
• ¼-½ cup buttermilk
• 1 teaspoon kosher salt (plus more if needed)
• ½ teaspoon black pepper (plus more if needed)
• 1 tablespoon rosemary (fresh, chopped)

Instructions

1. Step 1: Cut the potatoes into quarters and place them in a large pot. Add just enough cold water to cover the potatoes completely.
2. Step 2: Bring the water to a boil and cook the potatoes for about 15 minutes or until they are fork tender.
3. Step 3: Drain the potatoes thoroughly in a colander, then return them to the warm pot.
4. Step 4: Add half of the butter along with a pinch of salt and pepper. Mash the potatoes using a masher or a large wooden spoon.
5. Step 5: Pour in ¼ cup of buttermilk and add the remaining butter. Continue mashing until smooth. Taste and adjust by adding more buttermilk, salt, or pepper if needed.
6. Step 6: Stir in the chopped rosemary. Transfer the mashed potatoes to a serving dish and serve warm.

Tips & Variations

• For an extra creamy texture, warm the buttermilk slightly before adding it to the potatoes.
• Try using garlic-infused butter or adding roasted garlic for added depth of flavor.
• If you prefer a smoother texture, pass the potatoes through a ricer before mashing.
• Fresh herbs like thyme or chives can be used instead of rosemary for variation.

Storage

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat or in the microwave, stirring occasionally. Add a splash of milk or buttermilk to restore creaminess if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, Yukon gold or russet potatoes work well. Yukon gold offers a naturally buttery texture, while russets yield a fluffier result.

What if I don’t have buttermilk?

You can substitute buttermilk by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it sit for 5 minutes before using.

Creamy Mashed Potatoes with Buttermilk and Rosemary Recipe

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4.6 from 131 reviews

This creamy mashed potatoes recipe with buttermilk combines tender boiled yellow potatoes with rich butter and tangy buttermilk, seasoned lightly with kosher salt, black pepper, and fresh rosemary for a comforting and flavorful side dish perfect for any meal.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Boiling
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 2 ½ pounds yellow potatoes (skin on, rinsed and cut into quarters)

Dairy & Seasonings

• 3–4 tablespoons unsalted butter (plus more if needed)
• ¼–½ cup buttermilk
• 1 teaspoon kosher salt (plus more if needed)
• ½ teaspoon black pepper (plus more if needed)
• 1 tablespoon fresh rosemary, chopped

Instructions

1. Prepare Potatoes: Cut the yellow potatoes into quarters with the skin on and rinse them thoroughly to remove any dirt.
2. Boil Potatoes: Place the potato quarters into a large pot and add cold water, enough to completely cover them. Bring the water to a boil over high heat and cook the potatoes for about 15 minutes, or until they are fork tender.
3. Drain Potatoes: Once cooked, drain the potatoes in a colander and then return them to the warm pot to remove excess moisture and prepare for mashing.
4. Mash with Butter and Seasoning: Add half of the butter, along with a pinch of kosher salt and black pepper, to the potatoes. Use a potato masher or a large wooden spoon to mash the potatoes until mostly smooth.
5. Add Buttermilk and Butter: Pour in ¼ cup of buttermilk and the remaining butter. Continue mashing and mixing until the potatoes reach a creamy consistency. Taste and adjust seasoning with additional buttermilk, salt, and pepper as desired.
6. Finish with Rosemary: Stir in the fresh chopped rosemary for a fragrant herbaceous finish. Transfer the mashed potatoes to a serving dish and serve warm.

Notes

• Leaving the skins on adds texture and nutrients but you can peel if preferred.
• For creamier mashed potatoes, gradually add buttermilk until desired consistency is achieved.
• Fresh rosemary provides the best flavor; dried rosemary can be used but add less as it is more potent.
• This dish pairs beautifully with roasted meats, grilled vegetables, or as a hearty vegetarian main.

Keywords: mashed potatoes, buttermilk mashed potatoes, creamy mashed potatoes, comfort food, side dish, rosemary potatoes