Ina Garten Buttermilk Mashed Potatoes – Creamy, Tangy, and Comforting

Looking for the perfect side dish that’s creamy, flavorful, and easy to make? Ina Garten’s Buttermilk Mashed Potatoes are a comforting classic with a twist. Made with tangy buttermilk, rich butter, and Yukon Gold potatoes, this dish is smooth, fluffy, and never boring. It’s ideal for weeknight dinners, holidays, or when you just need a hearty, satisfying side.

What are Ina Garten’s Buttermilk Mashed Potatoes?

This recipe is Ina Garten’s take on traditional mashed potatoes, using buttermilk instead of cream to add a gentle tang and lightness. The result is a velvety, slightly tangy mash that pairs beautifully with roasted meats, poultry, or vegetables. It’s a crowd-pleasing dish that brings flavor without overwhelming the plate.

Other Popular Recipes

• Ina Garten Turkey Breast
• Ina Garten Blue Cheese Coleslaw
• Ina Garten Bruschetta
• Ina Garten Croissant Bread Pudding
• Ina Garten Vegetable Coleslaw

Reasons to Try Ina Garten’s Buttermilk Mashed Potatoes

• Creamy texture with a light tang – Buttermilk balances the richness
• Great side for any meal – From steak to roast chicken
• Simple ingredients, big flavor – Only a few pantry staples needed
• Comforting and satisfying – Perfect cold-weather food
• Easy to scale up for guests – Great for holidays and gatherings
• Make-ahead friendly – Reheats well without losing texture
• Healthier twist – Buttermilk is lower in fat than heavy cream

Ingredients Needed to Make Ina Garten’s Buttermilk Mashed Potatoes

• 3 pounds Yukon Gold potatoes, peeled and cut into chunks
• 1 tablespoon kosher salt (for boiling water)
• 1 cup buttermilk, shaken
• 6 tablespoons unsalted butter
• 1½ teaspoons kosher salt (for seasoning)
• ½ teaspoon freshly ground black pepper
• Optional: chopped fresh chives or parsley for garnish

Instructions to Prepare Ina Garten Buttermilk Mashed Potatoes

Boil the potatoes

Place peeled, cut potatoes in a large pot of cold, salted water. Bring to a boil over medium-high heat and cook for 20–25 minutes, or until the potatoes are fork-tender.

Heat the buttermilk and butter

While the potatoes cook, gently warm the buttermilk and butter in a small saucepan over low heat. Do not boil—just warm enough to melt the butter.

Drain and mash

Drain the cooked potatoes and return them to the hot pot. Let them sit for 2–3 minutes to allow excess moisture to evaporate.

Mash with the buttermilk mixture

Use a potato masher or electric mixer to mash the potatoes. Slowly add the warm buttermilk mixture and continue mashing until smooth and fluffy.

Season to taste

Stir in the salt and pepper. Adjust seasoning if needed, and garnish with chopped chives or parsley if desired.

Serve warm

Transfer to a serving bowl and serve hot as a side to your favorite main dish.

What Goes Well With Ina Garten’s Buttermilk Mashed Potatoes

• Serve with roast chicken or turkey – A classic pairing
• Add alongside steak or beef tenderloin – Creaminess complements bold flavors
• Pair with grilled sausages – Hearty and flavorful combo
• Top with sautéed mushrooms – For a vegetarian twist
• Use as a base for pot roast – Let the juices soak in
• Add to shepherd’s pie – Perfect mashed potato topping
• Enjoy grilled vegetables – Balances light and hearty textures

Key Tips for Making Ina Garten’s Buttermilk Mashed Potatoes

• Use Yukon Golds for the best texture – Creamy and slightly buttery by nature
• Warm the buttermilk gently – Cold buttermilk can curdle in hot potatoes
• Let potatoes dry after boiling – Prevents watery mash
• Mash while potatoes are hot – They’re fluffier and absorb liquid better
• Avoid over-mixing – It can make potatoes gummy
• Season in stages – Taste and adjust after adding buttermilk
• Add herbs for brightness – Chives, parsley, or thyme work well

Creative Variations of Ina Garten’s Buttermilk Mashed Potatoes

• Mix in roasted garlic – Adds depth and sweetness
• Top with browned butter – For a nutty flavor finish
• Add shredded parmesan – A cheesy, savory twist
• Stir in cream cheese – Makes it ultra-creamy
• Use smoked paprika – Adds subtle warmth and color
• Add sautéed leeks – For a delicate oniony flavor
• Fold in caramelized onions – Adds richness and sweetness

Storage Guidelines for Ina Garten’s Buttermilk Mashed Potatoes

• Refrigerate leftovers in an airtight container – Good for up to 4 days
• Avoid leaving out at room temperature for too long – Especially with dairy
• Keep it plain if prepping ahead – Add fresh herbs or toppings just before serving
• Use within a few days for best taste and texture – Reheat gently with added liquid
• Freeze only if necessary – Buttermilk can change texture when thawed

Reheating Tips for Ina Garten’s Buttermilk Mashed Potatoes

• Reheat on the stovetop with extra buttermilk or milk – Stir frequently
• Microwave in short bursts – Stir between intervals and cover
• Use oven-safe dish for larger portions – Bake at 325°F covered with foil
• Add a pat of butter while reheating – Helps revive creaminess
• Avoid high heat – It can cause drying or separation

Nutrition Value (per serving – based on 6 servings)

• Calories: 260 kcal
• Protein: 4g
• Fat: 11g
• Saturated Fat: 6g
• Carbohydrates: 36g
• Fiber: 4g
• Sugar: 3g
• Sodium: 420mg
• Cholesterol: 25mg

FAQs

Can I make Ina Garten’s Buttermilk Mashed Potatoes ahead of time?

Yes, these mashed potatoes can be made a day in advance. Store them in an airtight container in the fridge and reheat gently on the stove or in the oven with a splash of warm buttermilk or milk to bring back the creamy texture.

What type of potatoes work best for this recipe?

Yukon Gold potatoes are ideal. They have a naturally buttery flavor and smooth texture, which helps create rich, creamy mashed potatoes without needing heavy cream.

Can I use low-fat buttermilk in this recipe?

Yes, you can use low-fat buttermilk, but the flavor will be slightly lighter. For a richer texture and fuller taste, whole buttermilk is recommended if available.

How do I prevent my mashed potatoes from getting gluey?

Avoid over-mixing or using a food processor. Mash the potatoes by hand or with a mixer on low speed. Overworking the starches causes a gummy texture.

Wrapping Up

Ina Garten’s Buttermilk Mashed Potatoes bring a rich, tangy, and ultra-smooth touch to any dinner table. They’re easy to make, packed with flavor, and versatile enough to serve with a wide variety of main courses.

Print