Buttermilk Mashed Potatoes

Vegetables

Ingredients

5 large Idaho potatoes, peeled and cut into even-sized large chunks

water to cover potatoes

2 Tbsp salt

1/4 pound cold unsalted butter, cut into 1-inch cubes

1/2 cup cream cheese, cut into cubes

1 cup buttermilk, heated

1 tsp salt

3/4 tsp fresh ground black pepper

1/4 cup fresh parsley, chopped

Instructions

Use the first 2 tablespoons of salt in the water to cook potatoes. Cook over medium heat until fork tender. Do not overcook; they will break up and absorb the water, resulting in a watery and less tasteful final product. Drain off all excess water and allow potatoes to sit in the dry, warm pot for 2 minutes. This will evaporate any excess moisture. Place potatoes in a mixing bowl. Using a whip attachment, begin to whip the potatoes on medium speed, breaking up the large pieces. Add butter cubes and cream cheese cubes a few at a time and mix until well blended. Turn your mixer down to a low speed and add buttermilk, salt, and white pepper. Fold in the parsley just before serving.

Yield: 6–8 servings

Recent Recipes

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

RobertStJohn.com