Chive & Buttermilk Mashed Potatoes

Prep Time
Cook Time
Ready In

"From Eating Well. To make ahead, transfer mashed potatoes to a slow cooker set on "warm"."

Original is 8 servings


  • Serving Size: 1 (203.2 g)
  • Calories 137
  • Total Fat - 1.2 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 3.4 mg
  • Sodium - 931.6 mg
  • Total Carbohydrate - 28.3 g
  • Dietary Fiber - 4.1 g
  • Sugars - 3.5 g
  • Protein - 3.9 g
  • Calcium - 52.7 mg
  • Iron - 0.9 mg
  • Vitamin C - 16.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and salt in a large heavy saucepan. Add cold water to cover by 2 inches. Bring to a boil. Reduce heat to simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well.

Step 2

Return potatoes to the pan. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.

Step 3

Stir buttermilk, chives, salt and pepper into the potatoes. Return pan to low heat to re-heat potatoes through.

Step 4



No special items needed.

4 Reviews


I had all of these ingredients in the house but wouldn't have thought to put them together. My Yukon Golds made a beautiful yellow color that tricked my kids into thinking they were full of butter -- and I was out of butter. Rich and delicious. Loved being able to use up the buttermilk in the refrigerator. It's getting too hot to turn on the oven and I didn't want it to go to waste. The chives were a great addition. These potatoes didn't need gravy. Thanks, Mikekey!


review by:
(20 Jun 2023)

dienia b

These are easy and taste grat ,mr picky liked them


review by:
(26 Nov 2019)


We really enjoyed these potatoes. I didn't have yukons, so used russets. They were creamy and yummy. Thanks for sharing, Mike.


review by:
(17 Jan 2017)


Great mashed potatoes, for a little extra flavor I add in in 1 tsp of onion powder, thank you Mikekey!


review by:
(5 Jul 2016)

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