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Paula Deen's Buttery Buttermilk Mashed Potatoes

Posted on November 06, 2014 | 0 comments


1 3/4 pounds baking potatoes, peeled and cut into chunks
1/2 cup buttermilk
4 tablespoons (1/2 stick) butter
2 teaspoons salt
1/2 teaspoon black pepper
1/8 teaspoon grated nutmeg


1. In a large pot, cover the potatoes with cold salted water. Bring to a boil over medium-high heat and cook until the potatoes are very tender, 20 to 25 minutes; drain well and transfer to a bowl.

2. While the potatoes are still hot, using a potato masher, mash in the buttermilk, butter, salt, black pepper, and nutmeg. Mash until the potatoes are the consistency you like. Serve piping hot.


  • If you really want to go all out, substitute sour cream for buttermilk – it will make your dish even richer and creamier.
  • For smooth and fluffy mashed potatoes, use a ricer or food mill. Fill the ricer with drained boiled potatoes and press out through the holes. Alternatively, fill a food mill with the potatoes and turn the crank in a circular motion to press them through the perforated disk.


Serves 4


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