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Buttermilk mashed potatoes in a white and gold fine china bowl with gravy on a white linen tablecloth.

Herbed Buttermilk Smashed Potatoes

  • Author: Laura Bolton
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 4-6 Servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian


Simple and flavorful herbed buttermilk smashed potatoes. Baby red or yellow potatoes are mashed – skin-on – with buttermilk, sour cream, butter, and lots of herbs until creamy, with lots of great texture throughout. A favorite Thanksgiving and holiday side dish, but also delicious any time of year. Gluten-free.


  • 11/2 lbs red or yellow potatoes, skins on, washed and scrubbed ¹
  • 4 Tbsp unsalted butter, plus more for serving
  • 3/4 cup buttermilk, at room-temperature
  • 1/2 Tbsp fresh rosemary, removed from stems and minced ²
  • 1 Tbsp fresh thyme, removed from stems and minced ²
  • 12 Tbsp fresh parsley, finely chopped
  • 1/4 cup sour cream
  • 1 Tbsp fresh chives, finely chopped for serving
  • Kosher salt and freshly-ground black pepper, to taste


  1. Place the potatoes in a large pot. Cover with cold, generously salted water and bring to a boil. Turn the heat down to low and simmer for 20-30 minutes until the potatoes are tender and can be easily pierced with a fork. Drain, return to the pot, or place in a large mixing bowl.
  2. Meanwhile, heat the butter in a small saucepan over low heat until melted. Stir in the buttermilk until just warmed through (it shouldn’t be hot enough to scald the milk – it will curdle). Promptly remove from the heat and stir in the herbs. ³
  3. With a potato masher or large fork, smash the potatoes until they are mostly broken down, then drizzle on the buttermilk mixture and mash until combined. Stir in the sour cream.
  4. Season with salt and pepper, to taste. Serve warm with extra butter and a sprinkle of fresh herbs. Enjoy!!


¹ Yukon gold potatoes are my first preference if you can find them. If your potatoes are larger than a golf ball, cut them into equal sized halves or quarters, depending on size, for even cooking.

² Feel free to mix and match a combination of your favorite herbs. I love to use thyme, rosemary, flat-leaf parsley, chives, and tarragon.

³ Heating the butter mixture first is not strictly required but it will combine more easily, resulting in creamier, warmer mashed potatoes.

Keywords: herbed buttermilk smashed potatoes, yukon gold, skin on mashed potatoes, sour cream, fresh herbs, easy