Buttermilk mashed potatoes

I like to make this mash when I’m baking oven-fried chicken – the tang of the buttermilk paired with potato makes for a decadently rich mash. Make sure you use lots of freshly ground black pepper.


  • 6 medium potatoes, about 1 kg, peeled and cut into 3 cm pieces
  • ½ teaspoon salt for the cooking water
  • 60 g unsalted butter, melted
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper, to serve
  • 250 ml buttermilk, at room temperature

To serve

  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh flat-leaf (Italian) parsley


  1. Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to the boil over medium–high heat and boil until very tender, about 15 minutes, testing with the point of a sharp knife. Drain the potatoes and return them to the saucepan over low heat for 1 minute to ensure any excess water has evaporated.
  2. Mash the potatoes until smooth. Stir in the butter, sea salt and pepper. Add the buttermilk and beat until creamy. Taste and add more sea salt and pepper if needed.
  3. Transfer to a serving dish, drizzle with olive oil and sprinkle with parsley and pepper. Serve immediately.

Tip: use floury (starchy or roasting) potatoes.

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This is an edited extract from The Potato Cookbook by Dale Whybrow published by Hardie Grant Books RRP $24.99 and is available in stores nationally. Image credit: Ben Cole.

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