Mashed Potatoes with Buttermilk and Dill

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
Save Recipe


2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch pieces

1 teaspoon kosher salt, plus more as needed

1/4 cup low-fat milk

3/4 cup buttermilk

2 teaspoons finely chopped dill

1 teaspoon thinly sliced chives

Freshly ground black pepper


  1. In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 10 minutes. Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer, or bowl. 
  2. Mash the potatoes through the food mill, ricer, or by hand into the pan. Stir in the low-fat milk, buttermilk, and dill warm over medium-low heat. Season with salt and pepper to taste and serve immediately. 

Cook’s Note

Do not heat the low-fat milk and buttermilk before adding to the potatoes or they will curdle.

Mashed Potatoes

Creamy Garlic Mashed Potatoes

Creamy Mashed Potatoes

Mashed Potatoes au Gratin

Creamy Mashed Potatoes

Brown Butter Mashed Potatoes

Instant Pot Mashed Potatoes

"Mock" Garlic Mashed Potatoes