Side, Veggie

Snowy Buttermilk Mashed Potatoes

November 15, 2023

I’ve shared my Roasted Maple Turkey, Sausage Fennel Dressing and Kahlua Pumpkin Pie recipes on the website but never the mashed potatoes, until now.  Snowy Buttermilk Mashed Potatoes have been part of our family holiday tradition for many, many years. They are so delicious no one can resist them. They are creamy, tangy and the perfect holiday side dish!

I use Yukon Gold potatoes as they are a bit more buttery and not as starchy, but Russet/Idaho potatoes will work, too. Buttermilk gives it tang while the cream cheese and sour cream make it ultra-creamy, and garlic and paprika spice things up. If I need to thin mixture out, I like to use chicken broth as it gives it a nice consistency and makes them extra flavorful. Although there’s not a ton of actual butter in the recipe, the small dollops of grass-fed butter on top complete this savory dish!

Tip:You can prepare Snowy Buttermilk Mashed Potatoes a day in advance and reheat before serving.



60 minutes






10 people


1.4lbs (8-10 med) Yukon Gold potatoes
2.8 oz Philadelphia Whipped Cream Cheese
3.8 oz light sour cream
4.8 oz buttermilk (may not need all)
5.4 oz chicken broth (may not use all)
6.1-2 teaspoons minced garlic (optional)
7.1 teaspoon sea salt divided
8.1/4 to 1/2 teaspoon white pepper
9.1/4 cup fresh chopped chives
10.5 tablespoons grass-fed butter (can be unsalted)



Prep Potatoes.

Peel the potatoes, then cut them into big chunks that are roughly the same size. Doing that will ensure that they will cook evenly. I cut my potatoes in half but you could quarter them too.


Cook Potatoes.

Place potatoes in a large pot. Cover generously with cold water.

Add 1/2 teaspoon sea salt.

Place pot over high heat and bring to a boil. Reduce heat to maintain a lively simmer and continue cooking until the potatoes are fork tender, 15 to 19 minutes.


Test for Doneness.

Testing for doneness is key! To do so, dip a fork down into the pot of boiling potatoes, and press it into one of the boiled potatoes. If the fork slides in easily and meets little resistance on the way out, the potatoes are ready. If the fork doesn’t go in easily, then your potatoes are still not cooked in the center.


Drain and Mash Potatoes.

Drain potatoes and return them to the pot. Mash the potatoes roughly with a potato masher. Alternatively rice them with a potato ricer into a mixer bowl (see instructions below.)

Add the remaining 1/2 teaspoon salt, ½ cup buttermilk and white pepper and continue mashing.

Using a wooden spoon*, fold in softened cream cheese followed by sour cream, and garlic.

Gradually add more buttermilk and or chicken broth as you mash to achieve desired consistency.

Gently fold in chopped chives.

*If using a standup mixer instead of wooden spoon, follow same instructions and use a low speed when adding ingredients.


Baking Mashed Potatoes.

Transfer the mashed potatoes to a prepared 10.5 cup oven proof dish.

Dollop with pats of grass-fed butter and sprinkle with paprika.

Place potatoes uncovered in 350 degree oven and bake for 30 minutes, or until golden edges.


Ricing Potatoes.

For the fluffiest and lump-free potatoes use a potato ricer. Scoop cooked potatoes a little at a time into the back of the ricer, place the die on top and gently squeeze the handles together to press the potatoes through the die. Catch the potatoes in a large bowl or mixer bowl.

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