Paula Deen Buttery Buttermilk Mashed Potatoes

Paula Deen buttery buttermilk mashed potatoes are an easy Southern side dish made with baking potatoes, buttermilk and butter, ready in 45 minutes and serving 4. Save this creamy comfort food side for Sunday dinner, potluck or holiday table, because it takes only one pot and a simple hand masher.

Mash the potatoes while they are still steaming hot, because that is when they soak up the buttermilk and butter evenly. Wait until they cool and the butter won't melt in, so you end up with lumpy, dry potatoes.

Paula uses buttermilk instead of plain milk or cream, which adds a gentle tang that cuts through all that butter. A pinch of grated nutmeg rounds it out with a warm background note, and the potato masher keeps the texture rustic instead of gluey.

Paula Deen Buttery Buttermilk Mashed Potatoes

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

250

kcal

Hand-mashed baking potatoes turn fluffy and slightly rustic, with a tangy buttermilk finish. A little nutmeg adds warmth, and you can stop mashing whenever the texture suits you.

Ingredients

• 1 3/4 lbs peeled and cut into chunks baking potatoes
  

• 1/2 cup buttermilk
  

• 4 tablespoons Butter
  

• 2 teaspoons salt
  

• 1/2 teaspoon Black pepper
  

• 1/8 teaspoon grated nutmeg
  

• 1/8 teaspoon Nutmeg
  

Directions

• Boil the potatoes: Cover 1 3/4 pounds peeled and cubed baking potatoes with cold salted water in a large pot. Bring to a boil over medium-high heat, then cook for 20 to 25 minutes until the potatoes are very tender.
• Drain well: Drain the potatoes in a colander and shake off the extra water. Then move them to a large bowl while they are still hot.
• Add the mix-ins: Add 1/2 cup buttermilk, 4 tablespoons butter, 2 teaspoons salt, 1/2 teaspoon black pepper and 1/8 teaspoon grated nutmeg to the hot potatoes. Do this right away, so the butter melts into the potatoes as you mash.
• Mash to your liking: Mash with a potato masher until the potatoes reach the consistency you like, whether chunky or smooth. Serve them piping hot.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO Good Grips nylon potato masher, OXO 5-quart stainless steel colander. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use milk instead of buttermilk?

Plain milk works if that is what you have, but you will lose the gentle tang that makes this version stand out. If you want to fake it, stir a teaspoon of lemon juice into the milk and let it sit for 5 minutes first.

How do I store leftover mashed potatoes?

Cool them, then keep them in an airtight container in the fridge for 3 to 4 days. Reheat them in a saucepan over low heat with a splash of buttermilk or milk to loosen them up.

Can I make these mashed potatoes ahead of time?

Yes, mash them a few hours early and keep them covered and warm in a slow cooker set on low. Stir in a little extra buttermilk before serving, since they tighten up as they sit.

Can I use a hand mixer or ricer instead of a masher?

A ricer gives you very smooth potatoes, and it is a good swap if you do not like lumps. A hand mixer works too, but go easy, because overbeating turns potatoes gluey.

Why are my mashed potatoes gummy?

Overworking them is the usual cause, especially with a blender or food processor, which breaks down the starch. Stick with a hand masher and stop as soon as they look the way you like.