Buttermilk Mashed Potatoes With Country Mustard

"Source: Epicurious.com"
photo by Kiwi Kathy photo by Kiwi Kathy
photo by Kiwi Kathy
photo by morgainegeiser photo by morgainegeiser
photo by mersaydees photo by mersaydees
photo by I'mPat photo by I'mPat
photo by Tisme photo by Tisme
Ready In:




  • Cook potatoes in large pot of boiling salted water until tender, about 20 minutes; Drain.
  • Transfer potatoes to large bowl.
  • Melt butter in medium saucepan over medium heat.
  • Whisk in Dijon mustard.
  • Remove from heat and whisk in 1 1/2 cups buttermilk.
  • Using handheld electric mixer, beat potatoes until smooth.
  • Gradually beat in buttermilk mixture.
  • Season to taste with salt and pepper.
  • Beat in additional buttermilk if dry.
  • NOTE: Can be prepared 2 hours ahead. Cover and let stand at room temperature. Rewarm in microwave-safe bowl until heated through, about 5 minutes.
  • Sprinkle chopped fresh parsley around edge.

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  1. Absolutely delicious. And really quick and easy with too. Made for Aussie / Kiwi Swap March 2014.
  2. Oh my goodness, what a great recipe for mashed potatoes. I almost always have a carton of buttermilk that needs to be used up and I never, ever thought of putting it in mashed potatoes. And I always have lots of interesting mustards. Brilliant recipe that went so well with roast lamb, asparagus and Recipe #425729. We ate very well. Thanks so much for posting.
  3. Loved the addition of the mustard, really kicked the potatoes up a notch. Added parsley from my garden. Thanks for a lovely recipe.
  4. Simple and delicious! DH was very happy with this for Christmas dinner to accompany his prime rib of beef. Thanks Mom2Rose! Made for Aussie Kiwi Recipe Swap #59.
  5. I scaled this back for 1lb of potatoes and used Charisma potatoes (a white potato developed in Australia which is low GI and good for diabetics) and well in the rush and we prefer our potatoes on the firm side rather than smooth, so I just put in the butter with a little salt and pepper and mashed until most of the lumps were out and then added the grainy mustard and then buttermilk and beat it all together with the masher and it was all gobbled up, even the DM (who lately hasn't been keen about eating mashed potato) ate hers all up too. Thank you Mom2Rose, made for Make My Recipe - Edition 14.


  1. I reduced the recipe to 4 servings and used Smart Balance in place of the butter. Being the garlic lover that I am, I did toss a couple of cloves of garlic into the pot with the potatoes. The potatoes were red skinned that were scrubbed and the peel left on. Red skinned potatoes are lower on the glycemic index and leaving the peel on adds fiber. Both factors contribute to a lower rise in blood sugars. DH and I both really enjoyed the flavor the Dijon mustard adds to the dish. Made for the *Aussie Swap*



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