Creamy Buttermilk & Parsley Mashed Potatoes
These Creamy Buttermilk & Parsley Mashed Potatoes are everything you want in a comforting side dish: buttery, fluffy, and full of warm, mellow flavor. The combination of soft Idaho gold potatoes, real buttermilk, and heavy cream creates a luxurious texture that feels restaurant-level, while fresh parsley folds in a gentle herbiness that brightens every bite.
Serve them alongside roasted chicken, weeknight steaks, holiday turkey, or simple pan-seared veggies—these mashed potatoes are the kind of timeless recipe that instantly elevates the whole plate. They’re rich but balanced, rustic but refined, and guaranteed to be the bowl everyone goes back to.
Equipment
- large pot
- Chef’s Knife
- Cutting Board
- Measuring Cups
- Colander
- Potato masher or hand mixer
Ingredients
- 8 –10 large Idaho gold potatoes
- 1/2 cup soft butter
- 1 teaspoon kosher salt
- 1/2 cup shredded parmesan cheese
- 1/2 cup full fat buttermilk
- 1 bunch flat-leaf parsley rough chopped
Instructions
- Cut the potatoes in half and add them to a large pot.
- Cover with cool water and bring to a boil.
- Cook for 25–35 minutes, until the potatoes are very tender.
- Drain the potatoes fully and return them to the warm pot.
- Add butter, salt, parmesan, buttermilk, and parsley.
- Mash by hand or with a mixer until creamy and smooth.
- Taste and adjust salt as needed.
- Serve immediately while warm and fluffy.
Notes
If you want a looser mash, add heavy cream 1 tablespoon at a time until desired consistency is reached.