Rich and delicious, these Buttermilk Chive Mashed Potatoes with Cream Cheese are the perfect addition to your Thanksgiving table this year.Jump to Recipe
I think we can all agree that Mashed Potatoes are the best part of the Thanksgiving experience. Well, mashed potatoes and pie. And while I may have the desire to, my family wont let me just eat pie on Thanksgiving day. And these Buttermilk Chive Mashed Potatoes with Cream Cheese make me almost forget about pie.
Normally, my father-in-law makes the potatoes on Thanksgiving. I never understood how he made them so well until I finally watched him make them once and learned that his secret ingredient is basically a stick and half of butter. If you add that much butter to anything it’s going to be delicious.
So while I’m not going to step on my fathers-in-law’s toes at Thanksgiving, I AM going to make a bomb recipe for mashed potatoes that anyone will love. And they don’t have quite a stick and half of butter in there, but they do have fat from three different sources, which makes them incredibly rich, creamy, and amazingly delicious.
Flavor: this is a great, basic mashed potato recipe that can be dressed up in a lot of different ways. As it stands, the potato flavor really shines through, and is accented by the tanginess of the buttermilk and the cream cheese. Personally, I love a Yukon gold potato for mashed potatoes, because I think they have the best flavor.
Texture: I like to leave the skin on my potatoes for mashed potatoes, and I mash with a regular masher, so my potatoes are pretty lumpy. That’s just how I like them, and that’s how this recipe is made. If you like a smoother mashed potato, you can peel them before boiling, and you can put them through a ricer which will give you the smoothest possible mashed potatoes.
Ease: these are incredibly easy to make. Just boil your potatoes, then mash them up with the butter, buttermilk and cream cheese. Season them, and you’re good to go!
- Butter (not included in the picture below because I forgot!)
- Cream Cheese
- Salt and Pepper
Tips and Tricks
- Make sure to salt your potatoes in the boiling water before the actual mashing process. Layers of seasoning give these their best flavor possible.
- If you want to cut out some of the fat, you could replace the buttermilk with potato water. Just like we do for pasta water, you can save ½ cup of the water the potatoes cooked in and use that as the liquid for mashing. The starch in the water acts as a thickener for the mashed potatoes and has no (or very little) calories!
Subscribe to Sara's Tiny Kitchen!
Get the latest updates and recipes straight to your inbox!
What kind of potatoes should I use?
I personally love the creaminess of Yukon gold potatoes. That’s the only kind of potato that I use to make mashed potatoes. Some people swear by Idaho potatoes, and I know some people love red skinned mashed potatoes. It’s all about your personal preference.
What if I don’t like or cant find buttermilk?
If you don’t like buttermilk, feel free to add regular milk or half and half (or the non-dairy milk of your choice). If you can’t find buttermilk, you can make your own by taking 8 ounces of milk and adding 1 tablespoon of white vinegar to it. Let it sit for 10 minutes and you have buttermilk!
How do you store the leftovers?
Leftovers keep in the fridge in an airtight container for 3 days.
I'm so glad you found my site! Take a few minutes to look around and see what else we have to offer here at Sara's Tiny Kitchen!
Don't forget to SUBSCRIBE so you never miss a new recipe!
If you make this recipe don't forget to tag @sarastinykitchn on Instagram so I can see it!! For more great recipe ideas, follow me on Pinterest!
If you liked this recipe, please leave a review and a star review below! It really helps other people find my recipes!
Buttermilk Chive Mashed Potatoes with Cream Cheese
- 3 pounds yukon gold potatoes
- salt and pepper
- 4 tablespoons butter
- ½ cup buttermilk
- 3 ounces cream cheese
- 2 tablespoon chives chopped
- Chop your potatoes into large chunks, about an inch to an inch and a half, and place in a large pot.
- Cover the potatoes with water by about 2 inches.
- Place the pot on the stove, and turn the heat to high. Bring to a boil, then allow the potatoes to boil for 10 minutes. Check the potatoes for doneness by piercing with a knife. The knife should slide into the potato with no resistance. Check several potatoes to make sure they're all done.
- Drain the potatoes and return them to the warm pot.
- Add the butter, and buttermilk, salt and pepper, and use a masher to mash the potatoes.
- Once they're mostly mashed, add in the cream cheese and stir/mash until the cream cheese has melted into the potatoes.
- Taste and adjust for seasoning.
- Top with chopped chives.
Leave a Reply