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.
Table of Contents
What Type of Potatoes to Use
The type you use will depend on the texture you are going for. 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.
How to Season the Potatoes
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.
How to Get the Potatoes Creamy
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.
Do You Leave the Skin on the Potatoes
This is up to you. The skin has lots of nutrients, so it’s beneficial. You can remove the skin if you wish.
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.
- Add potatoes to a large pot along with cold water or broth.
- Place the pot on the stove on high and allow the water to come to a boil.
- Reduce the heat and cook the potatoes until the potatoes are tender.
- Drain the excess liquid from the pot.
- Mash the potatoes with a potato masher.
- Add in buttermilk, Greek yogurt or sour cream, butter, and spices.
- Stir until creamy.
Over-Boiling 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.
If using an Instant Pot or pressure cooker, be sure not to use too much liquid.
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How to Substitute Buttermilk
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.
Ideas for Add-ins and Substitutions
- Crumbled Bacon
- Cream Cheese
- Shredded Parmesan Cheese
- Shredded Cheddar Cheese
- Parsley
- Green Onions
- Chives
How to Store/How Long Will They Last in the Fridge
You can store leftovers tightly sealed in the fridge for 3-4 days.
Can You Make Them Ahead
Because they will last a few days in the fridge you can make these ahead.
Freezer Tips
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.
Gravy Recipes
Turkey Gravy From Drippings
Yellow Gravy Without Drippings
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.
Southern Soul Food Buttermilk Mashed Potatoes
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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.
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!