Herbed Buttermilk Smashed Potatoes

Herbed Buttermilk Mashed Potatoes

Here’s a quick and easy, last-minute recipe for perfect-every-time Herbed Buttermilk Smashed Potatoes, just in time for the big feast tomorrow.

Happy Thanksgiving from the Swoon Kitchen!

Herbed Buttermilk Mashed Potatoes

 

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Herbed Buttermilk Mashed Potatoes

Herbed Buttermilk Smashed Potatoes

  • Author: Fork Knife Swoon
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 4-6 Servings 1x

Ingredients

Scale
  • 11/2 lbs red potatoes, skins on, washed and scrubbed
  • 3/4 cup buttermilk
  • 1/4 cup light sour cream
  • 4 tbsp unsalted butter
  • 1/2 tbsp fresh rosemary, removed from stems and minced
  • 1 tbsp fresh thyme, removed from stems and minced
  • 11/2 tbsp fresh parsley, finely chopped
  • 1/2 tbsp kosher salt, plus more to taste
  • freshly ground pepper, to taste

Instructions

  1. Place the potatoes and salt in a large pot. Cover with cold water and bring to a boil, then turn the heat down to low and simmer, covered, for 20-30 minutes until the potatoes can be easily pierced with a fork. Drain, and place the potatoes in a large mixing bowl.
  2. Using two forks, smash the potaoes until they break down. Meanwhile, combine the buttermilk and herbs together. Slowly add the buttermilk to the potatoes and continue to smash. Stir in the sour cream and butter and season with salt and pepper, to taste.
  3. Serve warm with extra butter.

 

Leave a Rating & Review

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

7 Comments

  1. 10.12.20
    Syd said:

    Made these for dinner last night and they were delicious!

  2. 11.25.16
    Lindsay said:

    We made these for Thanksgiving this year and they were a hit. Fairly simple, very tasty, and they were great with or without gravy! Thanks for the recipe.

  3. 12.4.12

    Nice upgrades here from plain old mashed potatoes. I like the idea of the buttermilk and the fresh herbs are certainly welcome. And yet it’s lighter than the mashed potatoes loaded with whole cream that a lot of people serve on Thanksgiving. Should be a good one for Christmas dinner, too!

    • 12.7.12
      Laura said:

      Thanks Mary! I make these year-round, but they are especially nice during the holidays.

Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

All photography and content copyright Laura Bolton ©2021, and may not be used without permission.