I HAVE THE mashed potato SECRET INGREDIENT!! I’m telling you, these Buttermilk Gold Mashed Potatoes will be the be-all and end-all of the mashed potato party! They are creamy with that zip of tangy buttermilk and ranch, buttery and perfectly textured, soft and pillowy with little yummy chunks. Whoops!! 😅I already told you the secret ingredient! I can’t keep these things locked up for long 🫣. FYI, this literally is my go-to mashed potato recipe because the kids love it, and their friends ask for it!
Nonetheless, I have played around with many variations, and really, none live up to the basic, fully flavored, perfect mashed potato. I occasionally add real bacon bits or cheese, but honestly, they really are perfect the way they are, not gussied-up. Although🧐, I do love a sprinkle of green onions!!
How to make Perfect Buttermilk Mashed potatoes
So, if you have ever made mashed potatoes before, not much is changing here. Wash your potatoes as you usually would. Chop them up, as usual. Boil them, as usual…but don’t mix as usual. You’ll use a potato masher (if you want a bit chunky) or an immersion blender (for silky smooth).
NOTE: if you use an immersion blender, don’t forget that yellow gold potatoes are decadent because they are so dense. This means they will thicken up QUICK! You’ll need twice as much buttermilk (or 2% milk) to thin it out.
Step One: Gather ingredients & get prepped
Get all your ingredients out, including the potatoes, garlic, buttermilk, ranch powder, butter, and salt and pepper. Fill a large stock pot with water (to about 3 inches from the brim). Grab a colander (I like to place in the sink), a potato smasher, or an immersion blender. Here is my favorite immersion blender to use!
Fill the stock pot 3/4ths full of water, and turn the heat to medium-high.
Step two: Cut up (those ‘taters)
Cut the potatoes into quarters; the smaller they are, the faster they cook. Place them in the pot and boil for about 10 minutes. If they are done, you should be able to effortlessly run a knife through them—the knife should slide like butter!
Step Three: Drain (‘taters)
Drain the water with a colander and return the cooked potatoes to the pot. Turn off the heat. At this point, you can add the butter, powdered ranch, buttermilk, sea salt, and pepper to the pot.
Step Four: Smash or blend
Using a potato smasher, blend until everything is incorporated. You can keep as many or as few potato chunks as you like. Serve warm, and enjoy!!
How to make Buttermilk Gold Mashed Potatoes
I can’t tell you how many times I have made these same Buttermilk Mashed Potatoes…probably millions 😝.
Give ‘er a try!
You won’t regret it, and I bet they are your new go-to mashed potato recipe as well!!
Love to you!
Farmer Fran
P.S. Did you notice the Salisbury Steak next to them? Well, they are AMAZING (another quick and easy and most delicious recipe) Salisbury Steak with Ginger Butter Sauce. YUM 🤤!!
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The Buttermilk Gold Mashed Potato Recipe 👇
buttermilk Gold Mashed potatoes
A classically delicious mashed potato recipe to feed 8-10 people. Creamy with chunks, hearty and whole, it is a staple in this household!
8-10
servings10
minutes20
minutesIngredients
3 Lbs 3 Yellow Gold Potatoes
3 Cloves 3 garlic, diced
3 Cups 3 buttermilk
1 Stick 1 salted butter
1 Packet 1 (or 5 tbsp) powdered Ranch (the secret!)
Sea salt and pepper
Directions
- Take all your ingredients out and put them in a large stock pot to boil water. Fill the stock pot with three-quarters of water and turn the heat to medium-high.
- Cut the potatoes into quarters; the smaller they are, the faster they cook. Place them in the pot and boil for about 10 minutes. If they are done, you should be able to effortlessly run a knife through them.
- Drain the water with a colander and return the cooked potatoes to the pot. No more heat is necessary. At this point, you can add the butter, powdered ranch, buttermilk, sea salt, and pepper to the pot.
- Using a potato smasher, blend together until everything is incorporated. You can keep as many or as few potato chunks as you like. Serve and enjoy!!
Notes
- To store- refrigerator for 1 week or frozen for 2 months in a Tupperware air-tight container.
- To thicken: keep blending—the more agitation they get, the more the starch will release and thicken.
- To thin: add skim or 2% milk to the final mashed product.