I know everybody claims their mashed potatoes are the best, but let me tell you, Southern buttermilk mashed potatoes hit different. That little tang from the buttermilk makes them so creamy and flavorful. And you can trust me on this one, I’ve been sharing Black folks' soul food recipes for a decade, and if there’s one thing I know, it’s how to make potatoes that don’t come out bland or gummy. These are the kind that’ll have folks reaching for a second scoop.
This is the best Southern-style Creamy Mashed Potatoes recipe made with buttermilk. Pair this classic, old-fashioned dish with any soul food meal drizzled in homemade gravy. You'll love my Fried Chicken Recipe, Fried Pork Chops, and Southern Collard Greens with Smoked Turkey.
Southern Buttermilk Mashed Potatoes Ingredients
- Yukon Gold Potatoes: You can also use russet or red potatoes. Russet potatoes are really starchy and they are fluffy. Yukon gold potatoes have smooth, waxy flesh, that is also moist. Red potatoes are similar to Yukon and are really creamy. If you want super smooth potatoes you can use Yukon gold or red potatoes.
- Broth
- Butter
- Plain Greek Yogurt or Sour Cream
- Buttermilk
- Onion Powder, Garlic Powder, Salt, and Pepper: Potatoes are bland on their own. Spices and salt are a must. I love to use garlic powder, onion powder, salt, and pepper. Other spices I love to add from time to time are smoked paprika, Cajun Seasoning, or Creole seasoning for extra flavor and a twist.
Be Careful Not to Over-Boil the Potatoes
When you boil the potatoes for too long it will result in potatoes that are overcooked and absorb a lot of liquid. When you go to mash them, they will be soupy. Instead of having fluffy mashed potatoes, you will have a watery blob. If you are cooking your potatoes on the stovetop, keep a watchful eye.
How to Make Southern Buttermilk Mashed Potatoes
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Cook the Potatoes: Place the potato chunks in a large pot and cover with water broth. Bring to a boil, then reduce to a simmer. Cook until the potatoes are fork-tender.
- Drain and Prep: Drain the potatoes, reserving a little broth in case you need it later. Return the potatoes to the warm pot to steam off excess moisture.
- Mash the Potatoes: Add the butter to the hot potatoes and mash until mostly smooth.
- Add Creaminess: Stir in the Greek yogurt or sour cream, warm buttermilk, onion powder, garlic powder, salt, and pepper. Mash or stir gently until everything is creamy and well combined.
- Adjust if Needed: If the potatoes are too thick, add a splash of the reserved broth or more buttermilk until you reach your desired texture. Taste and adjust seasoning before serving.
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Gravy Recipes
Drizzling these with gravy is a must! These are my favorite gravy recipes.
Turkey Gravy From Drippings
Yellow Gravy Without Drippings
Southern Mashed Potatoes with Buttermilk Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 2 pounds Yukon gold potatoes Peeled or leave the skin on if you wish. See notes.
- 3 cups broth Chicken or vegetable. Use enough to completely cover the potatoes. Water can be substituted.
- 2 tablespoons butter
- ¼ cup plain Greek yogurt or sour cream
- ½ cup buttermilk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and pepper to taste
Instructions
Instructions
- Cut the potatoes into chunks about an inch thick.
Stovetop Boil
- Add the potatoes to a large pot along with cold water or broth. Use enough to completely cover 1 inch above the potatoes.
- Place the pot on the stove on high and allow the liquid to come to a boil. When the liquid reaches boiling, reduce to medium-high. Cook the potatoes for 10-15 minutes until the potatoes are tender. Pierce with a fork to check.
- Drain the excess liquid from the pot.
Instant Pot Potatoes
- Place the potatoes in the Instant Pot with enough broth or water to completely cover the potatoes. (No need to go an inch above).
- Cook on Manual High Pressure for 10 minutes.
- When the Instant Pot beeps that it is complete, quick release the steam.
- Open the lid and drain the excess liquid from the pot.
Assembling the Mashed Potatoes
- Mash the potatoes with a potato masher.
- Add in the buttermilk, Greek yogurt or sour cream, butter, and spices.
- Stir until creamy.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Yep, you can make buttermilk mashed potatoes ahead of time. Just cook and mash them like normal, then let them cool a bit and store in the fridge in an airtight container. When you’re ready to serve, warm them up on the stove over low heat or in the oven, and stir in a splash of warm buttermilk or a pat of butter to bring them back to life. They’ll taste just as creamy and rich as the day you made them.
Buttermilk and sour cream (or plain Greek yogurt) will make these potatoes super creamy, especially if you use gold potatoes. Buttermilk has lactic acid that will result in creamy and fluffy mashed potatoes. It's a game-changing ingredient.
This is up to you. The skin has lots of nutrients, so it’s beneficial. You can remove the skin if you wish.
You can substitute milk, heavy cream, or half and half for buttermilk if you wish. You can read more about How to Substitute Buttermilk here.
That happens when they’re overworked. Be sure not to overwork and stir the potatoes too much.
It just means the potatoes weren’t cooked long enough or mashed well enough. Make sure the potatoes are fork-tender before mashing.
You can store leftovers tightly sealed in the fridge for 3-4 days.
You can freeze these tightly sealed and they are best when used within a month. After that, they will start to get freezer burned and form ice crystals. Defrost overnight in the fridge.
Variations, Add-ins, and Substitutions
- Crumbled Bacon
- Cream Cheese
- Shredded Parmesan Cheese
- Shredded Cheddar Cheese
- Parsley
- Green Onions
- Chives
Pair With These Main Dish Recipes
Southern Neck Bones
Buffalo Chicken Tenders
Baked Crab Legs
Tender Oxtail
Eye of Round Roast Beef
Bone in or Boneless Prime Rib
Pair With these Side Dishes
Southern Black Eyed Peas with Smoked Turkey
Ham Hocks and Beans
Baked Corn on the Cob
Broccoli Au Gratin
Slow Cooker Crockpot Glazed Carrots
Roasted Okra
Roasted Brussel Sprouts with Garlic
Pair this with my KFC Famous Bowls recipe.
Kristin says
No need to wait for Thanksgiving. I made this recipe last night and it was yummy!
staysnatched says
I’m so glad you enjoyed them!
Nek C says
We wanted a different spin to our mash potatoes rather than our traditional and these right here…didn’t disappoint. They were definitely creamy. So creamy.
staysnatched says
So glad to hear it!
Tru says
I just made these tonight. So creamy and great!
staysnatched says
So glad to hear it!